CA1041357A - Method of manufacturing fish meat powder capable of making fish cake - Google Patents
Method of manufacturing fish meat powder capable of making fish cakeInfo
- Publication number
- CA1041357A CA1041357A CA217,610A CA217610A CA1041357A CA 1041357 A CA1041357 A CA 1041357A CA 217610 A CA217610 A CA 217610A CA 1041357 A CA1041357 A CA 1041357A
- Authority
- CA
- Canada
- Prior art keywords
- fish meat
- slurry
- fish
- meat
- powder
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Expired
Links
- 241000251468 Actinopterygii Species 0.000 title claims abstract description 108
- 235000013372 meat Nutrition 0.000 title claims abstract description 106
- 239000000843 powder Substances 0.000 title claims abstract description 30
- 238000004519 manufacturing process Methods 0.000 title claims description 8
- 239000002002 slurry Substances 0.000 claims abstract description 55
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 17
- 238000000034 method Methods 0.000 claims abstract description 15
- 239000011575 calcium Substances 0.000 claims abstract description 13
- 229910001424 calcium ion Inorganic materials 0.000 claims abstract description 11
- JLVVSXFLKOJNIY-UHFFFAOYSA-N Magnesium ion Chemical compound [Mg+2] JLVVSXFLKOJNIY-UHFFFAOYSA-N 0.000 claims abstract description 10
- 229910001425 magnesium ion Inorganic materials 0.000 claims abstract description 10
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 claims abstract description 6
- 238000001694 spray drying Methods 0.000 claims description 10
- 239000000203 mixture Substances 0.000 claims description 8
- 239000002994 raw material Substances 0.000 claims description 7
- FBPFZTCFMRRESA-FSIIMWSLSA-N D-Glucitol Natural products OC[C@H](O)[C@H](O)[C@@H](O)[C@H](O)CO FBPFZTCFMRRESA-FSIIMWSLSA-N 0.000 claims description 6
- 239000000600 sorbitol Substances 0.000 claims description 6
- 235000010356 sorbitol Nutrition 0.000 claims description 6
- 229920000388 Polyphosphate Polymers 0.000 claims description 5
- 239000001205 polyphosphate Substances 0.000 claims description 5
- 235000011176 polyphosphates Nutrition 0.000 claims description 5
- 239000007787 solid Substances 0.000 claims description 4
- 235000000346 sugar Nutrition 0.000 claims description 4
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims description 3
- 229930006000 Sucrose Natural products 0.000 claims description 3
- 239000000084 colloidal system Substances 0.000 claims description 3
- 239000005720 sucrose Substances 0.000 claims description 3
- FBPFZTCFMRRESA-JGWLITMVSA-N D-glucitol Chemical compound OC[C@H](O)[C@@H](O)[C@H](O)[C@H](O)CO FBPFZTCFMRRESA-JGWLITMVSA-N 0.000 claims 1
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 claims 1
- WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 claims 1
- 239000008103 glucose Substances 0.000 claims 1
- 229910021645 metal ion Inorganic materials 0.000 abstract description 9
- 238000000227 grinding Methods 0.000 abstract description 6
- 230000007935 neutral effect Effects 0.000 abstract description 3
- 150000003839 salts Chemical class 0.000 abstract description 2
- 239000000796 flavoring agent Substances 0.000 abstract 1
- 235000019634 flavors Nutrition 0.000 abstract 1
- 239000007921 spray Substances 0.000 abstract 1
- 235000015110 jellies Nutrition 0.000 description 11
- 239000008274 jelly Substances 0.000 description 11
- 235000019465 surimi Nutrition 0.000 description 10
- 235000002639 sodium chloride Nutrition 0.000 description 7
- BHPQYMZQTOCNFJ-UHFFFAOYSA-N Calcium cation Chemical compound [Ca+2] BHPQYMZQTOCNFJ-UHFFFAOYSA-N 0.000 description 6
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 description 6
- 239000011780 sodium chloride Substances 0.000 description 6
- FQENQNTWSFEDLI-UHFFFAOYSA-J sodium diphosphate Chemical compound [Na+].[Na+].[Na+].[Na+].[O-]P([O-])(=O)OP([O-])([O-])=O FQENQNTWSFEDLI-UHFFFAOYSA-J 0.000 description 6
- 229940048086 sodium pyrophosphate Drugs 0.000 description 6
- 235000019818 tetrasodium diphosphate Nutrition 0.000 description 6
- 239000001577 tetrasodium phosphonato phosphate Substances 0.000 description 6
- 238000004925 denaturation Methods 0.000 description 5
- 230000036425 denaturation Effects 0.000 description 5
- 239000011777 magnesium Substances 0.000 description 5
- UIIMBOGNXHQVGW-UHFFFAOYSA-M Sodium bicarbonate Chemical compound [Na+].OC([O-])=O UIIMBOGNXHQVGW-UHFFFAOYSA-M 0.000 description 4
- OIRDTQYFTABQOQ-KQYNXXCUSA-N adenosine Chemical compound C1=NC=2C(N)=NC=NC=2N1[C@@H]1O[C@H](CO)[C@@H](O)[C@H]1O OIRDTQYFTABQOQ-KQYNXXCUSA-N 0.000 description 4
- 230000000694 effects Effects 0.000 description 4
- 108010028690 Fish Proteins Proteins 0.000 description 3
- 229960005069 calcium Drugs 0.000 description 3
- 238000002156 mixing Methods 0.000 description 3
- 238000004321 preservation Methods 0.000 description 3
- 239000000243 solution Substances 0.000 description 3
- 239000002126 C01EB10 - Adenosine Substances 0.000 description 2
- 108010070551 Meat Proteins Proteins 0.000 description 2
- 229920002472 Starch Polymers 0.000 description 2
- 229960005305 adenosine Drugs 0.000 description 2
- 238000002474 experimental method Methods 0.000 description 2
- 238000010438 heat treatment Methods 0.000 description 2
- 150000002500 ions Chemical class 0.000 description 2
- 238000002360 preparation method Methods 0.000 description 2
- 230000000717 retained effect Effects 0.000 description 2
- 235000017557 sodium bicarbonate Nutrition 0.000 description 2
- 229910000030 sodium bicarbonate Inorganic materials 0.000 description 2
- 235000019698 starch Nutrition 0.000 description 2
- 239000008107 starch Substances 0.000 description 2
- 238000012360 testing method Methods 0.000 description 2
- 241000013355 Mycteroperca interstitialis Species 0.000 description 1
- 229910019142 PO4 Inorganic materials 0.000 description 1
- 230000002411 adverse Effects 0.000 description 1
- 150000001447 alkali salts Chemical class 0.000 description 1
- 239000007864 aqueous solution Substances 0.000 description 1
- 238000004061 bleaching Methods 0.000 description 1
- LLSDKQJKOVVTOJ-UHFFFAOYSA-L calcium chloride dihydrate Chemical compound O.O.[Cl-].[Cl-].[Ca+2] LLSDKQJKOVVTOJ-UHFFFAOYSA-L 0.000 description 1
- 229940052299 calcium chloride dihydrate Drugs 0.000 description 1
- AXCZMVOFGPJBDE-UHFFFAOYSA-L calcium dihydroxide Chemical compound [OH-].[OH-].[Ca+2] AXCZMVOFGPJBDE-UHFFFAOYSA-L 0.000 description 1
- 239000000920 calcium hydroxide Substances 0.000 description 1
- 229910001861 calcium hydroxide Inorganic materials 0.000 description 1
- 238000006243 chemical reaction Methods 0.000 description 1
- 238000001816 cooling Methods 0.000 description 1
- 238000007865 diluting Methods 0.000 description 1
- 238000001035 drying Methods 0.000 description 1
- 238000001914 filtration Methods 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- -1 for example Substances 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 239000002245 particle Substances 0.000 description 1
- NBIIXXVUZAFLBC-UHFFFAOYSA-K phosphate Chemical compound [O-]P([O-])([O-])=O NBIIXXVUZAFLBC-UHFFFAOYSA-K 0.000 description 1
- 239000010452 phosphate Substances 0.000 description 1
- 238000012545 processing Methods 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 238000011160 research Methods 0.000 description 1
- 239000011369 resultant mixture Substances 0.000 description 1
- 235000019830 sodium polyphosphate Nutrition 0.000 description 1
- 239000001226 triphosphate Substances 0.000 description 1
- 235000011178 triphosphate Nutrition 0.000 description 1
- UNXRWKVEANCORM-UHFFFAOYSA-N triphosphoric acid Chemical compound OP(O)(=O)OP(O)(=O)OP(O)(O)=O UNXRWKVEANCORM-UHFFFAOYSA-N 0.000 description 1
Landscapes
- Fish Paste Products (AREA)
Abstract
Abstract of the Disclosure A method is described for producing a novel fish meat powder which retains the full flavour of fresh fish and which, when blended with suitable amounts of water and salt and heated, exhibits the same jell strength as is exhibited when fresh fish meat is similarly blended and heated. The novel fish meat powder is prepared by finely grinding fresh fish meat or frozen fish meat and forming a fish meat slurry therefrom in the presence of a divalent metal ion, preferably a calcium or magnesium ion. The pH of the resultant fish meat slurry is adjusted to approximately neutral and, there-after, the slurry is spray dried to form the fish meat powder.
Description
57 - ~
This lnvention relates to the manufacture of fish meat powder. More par~icularly, it relates to the manufacture of a fish meat powder capable of retaining the ability to make KAMABOKO.
RAMABOKO is a kind of Japanese fish cake made from ground raw fish. This fish cake has considerable jell strength and can either be eaten as is or used in preparing cooked food.
It is usually made by blending fresh fish meat with suitable amounts of water and table salt and heating this at about 90C for 30 minutes.
~uch research has been carried out on the manufacture of fish mea~ powder which, on being blended with suitable amounts of water and table salt, exhibits the same degree of ability to make the KAMABOKO as fresh fish meat, namely fish meat powder which assumes the same ~elly strength as fresh fish meat when it ls blended with water and table salt and heated at about 90C for 30 minutes. Because of the susceptibility ~-of fish protein to denaturation, however, no satisfactory method, . .
from a practical point of view has yet been developed for the manufacture of the fish meat powder of the aforementioned description. There have been suggested a method whereby fish meat is freeze-dried and, in that state, powdered (Journal of Japan Fishery Association, Vol. 37, p. 130 (1971)) and a method whereby fish is converted into a slurry and spray-dried into a form of powder (Report of Fishery Experiment Stations, Vol. 12, p. 55 (1942)), for example. The former method entails ~i large expense due to the system required to effect the drying, although the otherwise possible denaturation of fish ; protein may be precluded. The latter method, on the other hand, ,,.,.................................................................... :
finds the use of the proposed spray-drying operation on fish meat rather infeasible, because the fish meat slurry has high viscosity and additionally, because the fish protein is also susceptible to heat.
This lnvention relates to the manufacture of fish meat powder. More par~icularly, it relates to the manufacture of a fish meat powder capable of retaining the ability to make KAMABOKO.
RAMABOKO is a kind of Japanese fish cake made from ground raw fish. This fish cake has considerable jell strength and can either be eaten as is or used in preparing cooked food.
It is usually made by blending fresh fish meat with suitable amounts of water and table salt and heating this at about 90C for 30 minutes.
~uch research has been carried out on the manufacture of fish mea~ powder which, on being blended with suitable amounts of water and table salt, exhibits the same degree of ability to make the KAMABOKO as fresh fish meat, namely fish meat powder which assumes the same ~elly strength as fresh fish meat when it ls blended with water and table salt and heated at about 90C for 30 minutes. Because of the susceptibility ~-of fish protein to denaturation, however, no satisfactory method, . .
from a practical point of view has yet been developed for the manufacture of the fish meat powder of the aforementioned description. There have been suggested a method whereby fish meat is freeze-dried and, in that state, powdered (Journal of Japan Fishery Association, Vol. 37, p. 130 (1971)) and a method whereby fish is converted into a slurry and spray-dried into a form of powder (Report of Fishery Experiment Stations, Vol. 12, p. 55 (1942)), for example. The former method entails ~i large expense due to the system required to effect the drying, although the otherwise possible denaturation of fish ; protein may be precluded. The latter method, on the other hand, ,,.,.................................................................... :
finds the use of the proposed spray-drying operation on fish meat rather infeasible, because the fish meat slurry has high viscosity and additionally, because the fish protein is also susceptible to heat.
- 2 -, . . . ~, , ", .. . . . . ... . .. . .
~4~3~
It is, therefore, the object of the present invention to produce a fish meat powder capable of retaining the same degree of ability to make flsh cake, such as KAMABOKO, as does fresh fish meat.
According to the present invention, there is provided in a method of manufacturing fish meat powcler by finely mincing fresh fish meat or frozen flsh meat to prepare an aqueous fish meat slurry and subsequently spray-drying said fish meat slurry"
the improvemen~ which comprises preparing said fish meat slurry in the presence of calcium or magnesium ions, adjusting the pH
value of said fish meat slurry to approxlmately neutrality and theresfter, spray-drylng said slurry to obtaln t,he fish meat powder.
The powder thus obtained, when blended wlth suieable amounts of water and table salt and then heated at about 90C
, ...................................................................... .
for 30 minutes, exhibits the same jell strength as is exhibited when fresh fish meat is similarly blended and heated.
It has been found that the calcium or magnesium ions - are highly effective in lowering the viscosity of fish meat slurry, thereby greatly simplifying the spray-drying operation.
It has also been found that by adJusting the pH of the slurry to approximately neutral, thermal denaturation of the fish meat protein during spray-drying is precluded.
The calcium and magnesium ions are referred to in j~ the following as the divalent metal ions.
i DESCRIPTION OF THE PR_FERRED EMBODIMENTS
~ With reference to the accompanying drawings, Figure 1 ,,; is a graphic representation of the effects of calcium ion .. .
and magnesium ion upon the lowering of the viscosity of fish meat slurry; Figure 2 is a graphic representation of the effects ~;; of calcium ion or magnesium ion used in conjunction with adenosine ,: ' ;
,....................................................................... ":
~\ , ~ - 3 _ ` ~
.' ` ~ .
~ .
~13S7 triphosphate upon the lowering of the viscosity of fish meat slurry; Figure 3 is a graphic representation of the relationship between the pH value of the Eish meat slurry and the ~ell strength ' , .. 10 ~ ' ' .
~''',, ' ' : .
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of the fish cakc prepared therefrom.
Any of a wide variety of fish can be used as the rav material for the present method insofar as it is in a fresh state. Thus, both freshly caught fish and fish which has been frozen immediately after being caught can be used. The frozen -~
flsh can be in the form of a mixture of fresh fish meat, polyphosphate, sorbitol and sugar (known in Japan as SURIMI).
A commercially available frozen SURIMI contains polyphosphate, sorbitol and sugar for preventing the denaturation of fish meat proteins. ~-The fresh fish meat or frozen SURIMI is converted `
into the form of slurry by addition thereto of a divalent metal ion, preferably calcium ion or magnesium ion, in the form of a water-soluble salt. rhe amount in which such divalent re-~ab 1~
metal ion is used is ~}~ff~ not more than 10 mM based on the water content of the slurry. It should be noted that the ion, if used at a higher concentration, will adversely affect the taste of the KAMABOKO to be consequently produced.
Where fresh fish meat is used as the raw material, for example, the preparation ~f fish meat slurry is accomplished by collecting 20 the meat portion alone of the fish, bleaching the collected fish meat several times with water, draining the bleached fish meat, then passing the meat through a strainer, diluting the strained meat with water to a volume to give a solid content in the range of from 7 to 10%, mixing the diluted meat with : ................................................................. .. .
a divalent metal ion and finely mincing the resultant mixture by means of a colloid mill. Where frozen SURIMI of fish meat , is used as the raw material, the preparation is effected .' ' `' ~''.
:~ - 4 -.. . :
. ~
~4~3S7 by fin~ly chopping the frozen b~ock by use of a cutter, mixing the finely divided particles with water in the same manner as described ahove, combining the diluted meat with a divalent metal ion and finely mincing the mixture by use oE a colloid mill. Particularly, when fresh fish meat is used as -the raw material, for the purpose of further eliminatiny possible denaturation of fish protein due to heat, it is desirable that a polyphosphate (such as, for example, sodium pyrophosphate) be added in an amount of 2 to 10 mM based on the water content of fish meat and sorbitol, ylucose or sucrose be added in an amount of 5 to 10~ by weight based on the weight of the fish me.at and blended with the meat in advance.
As the next step, the pH of the fish meat slurry , prepared as described above is adjusted to approximately neutral, preferably in the range of from 7.0 to 7.3. For the purpose of the adjustment of the pH value, there is used a sugar solution of calcium hydroxide or an aqueous solution of an alkali salt such as sodium hydrogencarbonate. `
~; Since the slurry prepared as described above has now acquired a notably lowered viscosity, the conversion of the slurry into a powder can easily be accomplished by filtering ,, . ::. .
~; the slurry and then spray-drying the filtered slurry.
The condition in which the viscosity of the fish meat . . .
slurry is lowered by the use of the divalent metal ion according , to the present invention is now explained with reference to 5- Figure 1 of the accompanying drawings~ Fiyure 1 is a graphic reyresentation of the change of viscosity of the fish meat ~;; slurry prepared by incorporating Ca~+ and My++. It is seen from this graph that when Ca++ and Mg+~ were each used at a concent-..~..
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". . , ~ .
~4~357 ration of 10 m~1, the viscosity of fish meat slurry was lowered from the original value of 700 poise to about 30 poiise. Tn Figure 1. changes of viscosity due to use of adenosine tri~
phosphate ~abbreviated as ATP) and sodium pyrophosphate are also plotted for the purpose of reference. The curves indicate that - ATP used at a concentration of 10 mM was almost as effective in lowering the viscosity as Ca~+ and Mg+~, whereas sodium pyrophosphate was inferior in viscosity-reducing activity to Ca~ and Mg+~. Figure 2 graphically represents the status of changes in viscosity due to use of Ca~ or Mg+~ in conjunction with ATP. It is understood from the curves that, in the presence of a suitable concentration ~10 mM) of Ca+ or Mg , ATP could, at such a low concentration as not more than 0.5 mM, even exhihit an outstanding ef~ect in low~rin~ the viscosity of fish meat slurry. This shows that the present invention permits co~bined use of the divalent metal ion with a ~inute amount of ? ATP.
Although the mechanism by which Ca+~ and Mg + bring ~ about the rcd~it~n in the viscosity of fish meat slurry is not fully understood, it has nevertheless been ascertained that ;
- the metal ions have a function to lower the viscosity of fish ; meat slurry to a notable extent.
The relation between the pH status of the fish meat slurry prepared in accordance with the present invention and ;
the jelly strength retained by the KAMABOXO prepared from the fish meat powder obtained by spray-dr~ing said fish meat slurry is depicted in Figure 3. To be specific, Figure 3 is a graphic - representation of the results of an experiment in which aliquots of fish meat prepared according to the present invention were adjusted to varyi~g pH values between 6 and 9 and each fish - meat was subsequently converted into fish meat powder and proces-.
i .
'';'' ' ~;, ,,, . .. . , , : , :
~f~ 3S7 sed to pxoduce KAM~BOKO, which was tested ~or jelly strength.
It is seen from the graph that the fish meat powder obtained from tha fish meat slurry having the pH value adjusted in the range of 7.0 to 7.3, retained the highest jelly strength. In the(erxperi~en~, the jelly strength was measured by use o an B Okada~type je ly strength gauge.
When fish meat slurry is prepared and then adjusted in pH value to the zone in the neighborhood of neutrality, particularly in -the range of from 7.0 to 7.3, as described above in accordance with the present invention, there is obtained a fish meat slurry which has a low viscosity of not more than 30 poise and which is stable against heat applied in the course of spray-drying~ The fish meat slurry thus obtained can, there~oxe, be easily spray-dried by an ordinary method to produce a ~ish ; meat powder which is capable o making KAMABOKO possessed of higher jelly strength than that obtainable by directly using ~-:,. .
the raw fish meat from which the fish meat powder has beèn pre-pared. Thus, the present invention makes it possible to provide, on a commercial scale, the fish meat powder retaining the `
freshness of fish meat.
The fish meat powder obtained in accordance with the present invention is preserved at normal room temperature and in the course of preservation, tested for change in its capacity for retaining the KAMABOKO making property. The results were as shown in the ~ollowing table.
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Number of days Jelly strength (g) of KAM~BOKO
of preservation ~roduced from fish meat Powder .~
~ 80 320 .. 120 330 :: .
Specifically, the test mentioned above was carried out by grinding in a kneaded form a mixture of 1 kg of fish meat powder (water content of 6~) preserved in a tightly sealed condit.ion, 3700 mQ of water and 28 g of sodium pyrophosphate, subse~uently subjecting the ground mixture to grinding in the presence o~ 128 g o table salt and to inishing grinding with ~;:
. 329 g ? starch, illing casings with the resultant kneaded .~ ~ish meat, heating the filled casings at 90C for 30 minutes and ~:. testing the ~AMABOKO thus produced for jelly strength by use of i~ an Okada type jelly strength gauge. It is seen from the fore- :~
,. . .
. going table that the fish meat powder obtained in accordance . with the present invention retains the KAMABOKO making property over a long period of preservation, . ;~ .
As described above, the present invention has made it :
possible to manufacture ish meat powder capable o~ retaining ~
.
s~. outstanding freshness of fish meat by using, as the raw material, ... ; fresh fish meat or frozen SURIMI, converting the raw material . . ~. .
~` into a slurry by use of an inexpensively available calcium ion ~ or magnesium ion, then simply adjusting the slurry to a pH value i.
~:~ in the aforementioned range and spray-drying the slurry. It is, .. therefore, considered that this invention will make a great . contribution to the utili2ation and processing of fish meat.
:. 30 ;
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~X~PLE: 1~4~3S7 , .
This examplc is illustrative of an embodiment of the invention wherein fish meat powder was prepared by using, as the raw matexial, a commercially available frozen SURIMI, finely chopping the SURI~II in conjunction with 10 mM of Ca~ added thereto for thereby obtain~ing fish meat slurry having a lowerea viscosity, then adjusting the fish meat slurry to 2 solid content of 8% and spray-drying the resultant fish meat slurry.
By use of a chopper 50 kg of frozen pollac~ meat SURIMI having a solid content of 20~ and pH 7.3 (containing 0.1%
of sodium pyrophosphate, 0.1~ of sodium polyphosphate, 1.9% of sorbitol and 4.7% o sucrose respectively by weight) was finely chopped. A solution having 170 g of calcium chloride dihydrate dissolved in 75 kg o water was joined with the finely chopped SURIMI and uniformly mixed. The resultant mixed li~uid consist-ing of the SURIMI and calcium ion was converted into a slurry by use of a ~ mill. The slurry and 700 mQ of aqueous 0.25 M sodium hydrogen carbonate solution (obtained through the steps of thermal deaeration and cooling) added thereto were ~ -collo ,d -~ ~
homogeneously mixed again by use of a oo~oid~ mill to adjust the pH o the slurry to 7.1. This slurry was found to have a ; viscosity of 30 poise. The fish meat slurry thus prepared wasfiltered and thereafterr spra~-dried to produce fish meat powder.
. ., , ~ .
One ~1) kg of the fish meat powder ~having 6~ water content) !......................................................................... .
~"'~ ' . .
; was mixed with 3700 mQ of water and 28 g of sodium pyrophosphate.
.. ; , .. .
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., ~ 30 _ 9 : ~ :
~34~357 The mixture was kneaded into a kneaded form. ~y followin~ the ordinary procedure from this point on, the kneaded mixture wa~
subjected to grinding in the presence o~ 7~ by weight of table salt added thereto and to finishing grinding in the presence of 7~ by weiyht of starch added thereto. Casings were filled with the resulting ground mixture and heated at 90C for 30 minutes to produce the KAMABOKO. The K~MABOKO thus obtained was tested ~or jelly strength by an Okada type jelly strength gauge. The strength was 330 g.
The K~ABOKO was separately produced directly from ~ ~, : ;:
the same frozen Pollack meat SURIMI ~y an oxdinary method ~or the purpose of comparison. rt was found to have a jelly strength ! ~ 275 g.
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~-~ 30 .~ -- 1 0 `:
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~4~3~
It is, therefore, the object of the present invention to produce a fish meat powder capable of retaining the same degree of ability to make flsh cake, such as KAMABOKO, as does fresh fish meat.
According to the present invention, there is provided in a method of manufacturing fish meat powcler by finely mincing fresh fish meat or frozen flsh meat to prepare an aqueous fish meat slurry and subsequently spray-drying said fish meat slurry"
the improvemen~ which comprises preparing said fish meat slurry in the presence of calcium or magnesium ions, adjusting the pH
value of said fish meat slurry to approxlmately neutrality and theresfter, spray-drylng said slurry to obtaln t,he fish meat powder.
The powder thus obtained, when blended wlth suieable amounts of water and table salt and then heated at about 90C
, ...................................................................... .
for 30 minutes, exhibits the same jell strength as is exhibited when fresh fish meat is similarly blended and heated.
It has been found that the calcium or magnesium ions - are highly effective in lowering the viscosity of fish meat slurry, thereby greatly simplifying the spray-drying operation.
It has also been found that by adJusting the pH of the slurry to approximately neutral, thermal denaturation of the fish meat protein during spray-drying is precluded.
The calcium and magnesium ions are referred to in j~ the following as the divalent metal ions.
i DESCRIPTION OF THE PR_FERRED EMBODIMENTS
~ With reference to the accompanying drawings, Figure 1 ,,; is a graphic representation of the effects of calcium ion .. .
and magnesium ion upon the lowering of the viscosity of fish meat slurry; Figure 2 is a graphic representation of the effects ~;; of calcium ion or magnesium ion used in conjunction with adenosine ,: ' ;
,....................................................................... ":
~\ , ~ - 3 _ ` ~
.' ` ~ .
~ .
~13S7 triphosphate upon the lowering of the viscosity of fish meat slurry; Figure 3 is a graphic representation of the relationship between the pH value of the Eish meat slurry and the ~ell strength ' , .. 10 ~ ' ' .
~''',, ' ' : .
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i .
"
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,,.
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,~i ''h ~', -', , ,'. ~
:,;,, .
: ' :
'.''i: ' '!~'' ,r~
~: - 3a -., 5'~ ~
of the fish cakc prepared therefrom.
Any of a wide variety of fish can be used as the rav material for the present method insofar as it is in a fresh state. Thus, both freshly caught fish and fish which has been frozen immediately after being caught can be used. The frozen -~
flsh can be in the form of a mixture of fresh fish meat, polyphosphate, sorbitol and sugar (known in Japan as SURIMI).
A commercially available frozen SURIMI contains polyphosphate, sorbitol and sugar for preventing the denaturation of fish meat proteins. ~-The fresh fish meat or frozen SURIMI is converted `
into the form of slurry by addition thereto of a divalent metal ion, preferably calcium ion or magnesium ion, in the form of a water-soluble salt. rhe amount in which such divalent re-~ab 1~
metal ion is used is ~}~ff~ not more than 10 mM based on the water content of the slurry. It should be noted that the ion, if used at a higher concentration, will adversely affect the taste of the KAMABOKO to be consequently produced.
Where fresh fish meat is used as the raw material, for example, the preparation ~f fish meat slurry is accomplished by collecting 20 the meat portion alone of the fish, bleaching the collected fish meat several times with water, draining the bleached fish meat, then passing the meat through a strainer, diluting the strained meat with water to a volume to give a solid content in the range of from 7 to 10%, mixing the diluted meat with : ................................................................. .. .
a divalent metal ion and finely mincing the resultant mixture by means of a colloid mill. Where frozen SURIMI of fish meat , is used as the raw material, the preparation is effected .' ' `' ~''.
:~ - 4 -.. . :
. ~
~4~3S7 by fin~ly chopping the frozen b~ock by use of a cutter, mixing the finely divided particles with water in the same manner as described ahove, combining the diluted meat with a divalent metal ion and finely mincing the mixture by use oE a colloid mill. Particularly, when fresh fish meat is used as -the raw material, for the purpose of further eliminatiny possible denaturation of fish protein due to heat, it is desirable that a polyphosphate (such as, for example, sodium pyrophosphate) be added in an amount of 2 to 10 mM based on the water content of fish meat and sorbitol, ylucose or sucrose be added in an amount of 5 to 10~ by weight based on the weight of the fish me.at and blended with the meat in advance.
As the next step, the pH of the fish meat slurry , prepared as described above is adjusted to approximately neutral, preferably in the range of from 7.0 to 7.3. For the purpose of the adjustment of the pH value, there is used a sugar solution of calcium hydroxide or an aqueous solution of an alkali salt such as sodium hydrogencarbonate. `
~; Since the slurry prepared as described above has now acquired a notably lowered viscosity, the conversion of the slurry into a powder can easily be accomplished by filtering ,, . ::. .
~; the slurry and then spray-drying the filtered slurry.
The condition in which the viscosity of the fish meat . . .
slurry is lowered by the use of the divalent metal ion according , to the present invention is now explained with reference to 5- Figure 1 of the accompanying drawings~ Fiyure 1 is a graphic reyresentation of the change of viscosity of the fish meat ~;; slurry prepared by incorporating Ca~+ and My++. It is seen from this graph that when Ca++ and Mg+~ were each used at a concent-..~..
Y~:~
4~
.
~"' '~i.' :
,;','', .~,..................................................................... . .
". . , ~ .
~4~357 ration of 10 m~1, the viscosity of fish meat slurry was lowered from the original value of 700 poise to about 30 poiise. Tn Figure 1. changes of viscosity due to use of adenosine tri~
phosphate ~abbreviated as ATP) and sodium pyrophosphate are also plotted for the purpose of reference. The curves indicate that - ATP used at a concentration of 10 mM was almost as effective in lowering the viscosity as Ca~+ and Mg+~, whereas sodium pyrophosphate was inferior in viscosity-reducing activity to Ca~ and Mg+~. Figure 2 graphically represents the status of changes in viscosity due to use of Ca~ or Mg+~ in conjunction with ATP. It is understood from the curves that, in the presence of a suitable concentration ~10 mM) of Ca+ or Mg , ATP could, at such a low concentration as not more than 0.5 mM, even exhihit an outstanding ef~ect in low~rin~ the viscosity of fish meat slurry. This shows that the present invention permits co~bined use of the divalent metal ion with a ~inute amount of ? ATP.
Although the mechanism by which Ca+~ and Mg + bring ~ about the rcd~it~n in the viscosity of fish meat slurry is not fully understood, it has nevertheless been ascertained that ;
- the metal ions have a function to lower the viscosity of fish ; meat slurry to a notable extent.
The relation between the pH status of the fish meat slurry prepared in accordance with the present invention and ;
the jelly strength retained by the KAMABOXO prepared from the fish meat powder obtained by spray-dr~ing said fish meat slurry is depicted in Figure 3. To be specific, Figure 3 is a graphic - representation of the results of an experiment in which aliquots of fish meat prepared according to the present invention were adjusted to varyi~g pH values between 6 and 9 and each fish - meat was subsequently converted into fish meat powder and proces-.
i .
'';'' ' ~;, ,,, . .. . , , : , :
~f~ 3S7 sed to pxoduce KAM~BOKO, which was tested ~or jelly strength.
It is seen from the graph that the fish meat powder obtained from tha fish meat slurry having the pH value adjusted in the range of 7.0 to 7.3, retained the highest jelly strength. In the(erxperi~en~, the jelly strength was measured by use o an B Okada~type je ly strength gauge.
When fish meat slurry is prepared and then adjusted in pH value to the zone in the neighborhood of neutrality, particularly in -the range of from 7.0 to 7.3, as described above in accordance with the present invention, there is obtained a fish meat slurry which has a low viscosity of not more than 30 poise and which is stable against heat applied in the course of spray-drying~ The fish meat slurry thus obtained can, there~oxe, be easily spray-dried by an ordinary method to produce a ~ish ; meat powder which is capable o making KAMABOKO possessed of higher jelly strength than that obtainable by directly using ~-:,. .
the raw fish meat from which the fish meat powder has beèn pre-pared. Thus, the present invention makes it possible to provide, on a commercial scale, the fish meat powder retaining the `
freshness of fish meat.
The fish meat powder obtained in accordance with the present invention is preserved at normal room temperature and in the course of preservation, tested for change in its capacity for retaining the KAMABOKO making property. The results were as shown in the ~ollowing table.
,..
r~
r '~
i 3 o .i. ~ , .
~ 7 ~
r .
~:, `
.
lr~ S~
Number of days Jelly strength (g) of KAM~BOKO
of preservation ~roduced from fish meat Powder .~
~ 80 320 .. 120 330 :: .
Specifically, the test mentioned above was carried out by grinding in a kneaded form a mixture of 1 kg of fish meat powder (water content of 6~) preserved in a tightly sealed condit.ion, 3700 mQ of water and 28 g of sodium pyrophosphate, subse~uently subjecting the ground mixture to grinding in the presence o~ 128 g o table salt and to inishing grinding with ~;:
. 329 g ? starch, illing casings with the resultant kneaded .~ ~ish meat, heating the filled casings at 90C for 30 minutes and ~:. testing the ~AMABOKO thus produced for jelly strength by use of i~ an Okada type jelly strength gauge. It is seen from the fore- :~
,. . .
. going table that the fish meat powder obtained in accordance . with the present invention retains the KAMABOKO making property over a long period of preservation, . ;~ .
As described above, the present invention has made it :
possible to manufacture ish meat powder capable o~ retaining ~
.
s~. outstanding freshness of fish meat by using, as the raw material, ... ; fresh fish meat or frozen SURIMI, converting the raw material . . ~. .
~` into a slurry by use of an inexpensively available calcium ion ~ or magnesium ion, then simply adjusting the slurry to a pH value i.
~:~ in the aforementioned range and spray-drying the slurry. It is, .. therefore, considered that this invention will make a great . contribution to the utili2ation and processing of fish meat.
:. 30 ;
s". .:, , :. ,:
, .
~X~PLE: 1~4~3S7 , .
This examplc is illustrative of an embodiment of the invention wherein fish meat powder was prepared by using, as the raw matexial, a commercially available frozen SURIMI, finely chopping the SURI~II in conjunction with 10 mM of Ca~ added thereto for thereby obtain~ing fish meat slurry having a lowerea viscosity, then adjusting the fish meat slurry to 2 solid content of 8% and spray-drying the resultant fish meat slurry.
By use of a chopper 50 kg of frozen pollac~ meat SURIMI having a solid content of 20~ and pH 7.3 (containing 0.1%
of sodium pyrophosphate, 0.1~ of sodium polyphosphate, 1.9% of sorbitol and 4.7% o sucrose respectively by weight) was finely chopped. A solution having 170 g of calcium chloride dihydrate dissolved in 75 kg o water was joined with the finely chopped SURIMI and uniformly mixed. The resultant mixed li~uid consist-ing of the SURIMI and calcium ion was converted into a slurry by use of a ~ mill. The slurry and 700 mQ of aqueous 0.25 M sodium hydrogen carbonate solution (obtained through the steps of thermal deaeration and cooling) added thereto were ~ -collo ,d -~ ~
homogeneously mixed again by use of a oo~oid~ mill to adjust the pH o the slurry to 7.1. This slurry was found to have a ; viscosity of 30 poise. The fish meat slurry thus prepared wasfiltered and thereafterr spra~-dried to produce fish meat powder.
. ., , ~ .
One ~1) kg of the fish meat powder ~having 6~ water content) !......................................................................... .
~"'~ ' . .
; was mixed with 3700 mQ of water and 28 g of sodium pyrophosphate.
.. ; , .. .
~,., .-, ~ . .
., ~ 30 _ 9 : ~ :
~34~357 The mixture was kneaded into a kneaded form. ~y followin~ the ordinary procedure from this point on, the kneaded mixture wa~
subjected to grinding in the presence o~ 7~ by weight of table salt added thereto and to finishing grinding in the presence of 7~ by weiyht of starch added thereto. Casings were filled with the resulting ground mixture and heated at 90C for 30 minutes to produce the KAMABOKO. The K~MABOKO thus obtained was tested ~or jelly strength by an Okada type jelly strength gauge. The strength was 330 g.
The K~ABOKO was separately produced directly from ~ ~, : ;:
the same frozen Pollack meat SURIMI ~y an oxdinary method ~or the purpose of comparison. rt was found to have a jelly strength ! ~ 275 g.
r" ~
.':` ' "
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, '.' ' ~,~ ' .... .
,';~.
~-~ 30 .~ -- 1 0 `:
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... .
Claims (6)
PROPERTY OR PRIVILEGE IS CLAIMED ARE DEFINED AS FOLLOWS:
1. In a method of manufacturing fish meat powder by finely mincing fresh fish meat or frozen fish meat to prepare an aqueous fish meat slurry and subsequently spray-drying said fish meat slurry, the improvement which comprises preparing said fish meat slurry in the presence of calcium or magnesium ions, adjusting the pH value of said fish meat slurry to approx-imately neutrality and thereafter, spray-drying said slurry to obtain the fish meat powder.
2. A method according to Claim 1 wherein said calcium or magnesium ions are used in a concentration of not more than 10 mM relative to the water content of said fish meat slurry.
3. A method according to Claim 1 or 2 wherein the pH
value of the fish meat slurry is adjusted in a range of from 7.0 to 7.3.
value of the fish meat slurry is adjusted in a range of from 7.0 to 7.3.
4. A method according to Claim 2, wherein the aqueous slurry contains 7 to 10% by weight of fish meat solids and the slurry is finely comminuted by means of a colloid mill.
5. A method according to Claim 4 wherein fresh fish meat is used as raw material and has mixed therewith 2 to 10 mM of a polyphosphate based on the water content of the meat and 5 to 10% by weight of sorbitol, glucose or sucrose based on the weight of fish meat.
6. A method according to Claim 4 wherein the frozen fish meat used as raw material is a frozen mixture of fresh fish meat, polyphosphate, sorbitol and sugar.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CA217,610A CA1041357A (en) | 1975-01-09 | 1975-01-09 | Method of manufacturing fish meat powder capable of making fish cake |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CA217,610A CA1041357A (en) | 1975-01-09 | 1975-01-09 | Method of manufacturing fish meat powder capable of making fish cake |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CA1041357A true CA1041357A (en) | 1978-10-31 |
Family
ID=4102019
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CA217,610A Expired CA1041357A (en) | 1975-01-09 | 1975-01-09 | Method of manufacturing fish meat powder capable of making fish cake |
Country Status (1)
| Country | Link |
|---|---|
| CA (1) | CA1041357A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111109513A (en) * | 2019-12-31 | 2020-05-08 | 山东佳士博食品有限公司 | Imitated lobster steak and manufacturing method thereof |
-
1975
- 1975-01-09 CA CA217,610A patent/CA1041357A/en not_active Expired
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111109513A (en) * | 2019-12-31 | 2020-05-08 | 山东佳士博食品有限公司 | Imitated lobster steak and manufacturing method thereof |
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