JP2001095536A - Boiled fish paste containing oceanic deep water - Google Patents

Abstract

PROBLEM TO BE SOLVED: To obtain a boiled fish paste excellent in texture and taste by using oceanic deep water. SOLUTION: This boiled fish paste rich in mineral ingredients, excellent in springiness and stability of the springiness, and having good taste, is obtained by using oceanic deep water or concentrated one as a raw material to utilize saline with cleanliness produced from the deep water; this boiled fish paste contains preferably 10 to 25 wt.% of the oceanic deep water, or preferably 25 to 35 wt.% of the concentrated oceanic deep water obtained by concentrating the oceanic deep water so as to have a salinity at 4 to 6 wt.%.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a kamaboko using deep ocean water as a raw material.

[0002]

2. Description of the Related Art Kamaboko is a processed food of fish meat.
It is important in manufacturing to form a resilient foot. The concentration of sodium chloride that promotes the dissolution of myosin is particularly important because myosin in fish meat proteins is dissolved by sodium chloride and the feet are enhanced. Thus, salt and water have been used as main raw materials in the production of Kamaboko.

[0003]

Therefore, the present inventors examined whether salt and water as main raw materials could be replaced with deep ocean water. The salt content of deep ocean water is much more nutritious than normal salt,
Based on the finding that minerals essential for maintaining human life and health are also contained in a well-balanced manner, the present inventors have found that the above-mentioned components are not adversely affected by the environment, are clean, and have a well-balanced content. As a result of intensive research and experimentation to use deep ocean water that maintains the state of the well-contained original seawater as it is, as a result, we came to invent a kamaboko that has excellent elastic stability and flavor. Things. As an example of deep ocean water, the properties of deep ocean water sampled in Toyama Bay and the analysis results of main components of surface water and deep water are shown in Tables 1 and 2 below.

[0004]

[Table 1]

[0005]

[Table 2]

[0006]

DISCLOSURE OF THE INVENTION Deep ocean water contains all components for maintaining life in an exquisite balance. In order to ingest these nutrients as they are, deep sea water was used. According to the invention of claim 1 of the present invention, in the crushing step in which fish meat is minced, exposed to water, and seasonings are added to the fish meat, the deep sea water is reduced to 10 to 25% of the whole.
Add so that However, since salt is insufficient with only deep water, a small amount of salt is added. In light of these points,
The mixing ratio of deep water was determined. By containing the deep water in the blending ratio in this range, the sodium chloride contained in the deep water can be used, and in addition, the mineral in the deep water can be contained, so that a kamaboko with an excellent balance between feet and taste can be obtained. . Further, when concentrated deep water is used as in the second aspect of the invention, it is excellent in terms of stability of flexibility and can increase the salt concentration as compared with the amount of water. There is no need to add salt to the water, and only the sodium chloride contained in the deep water can be used.

Further, the deep sea water is concentrated so that the concentration of sodium chloride is 4 to 6%, and the concentrated deep sea water is contained in an amount of 25 to 35% of the entire kamaboko. By doing so, a kamaboko with excellent flexibility and texture can be obtained. The normal salt concentration of deep water is 3.4
%, And if concentrated too much, the salt content is high and the water content is low.
% Is appropriate. Depending on the degree of concentration of the deep ocean water, the content ratio of the deep water can be set within a wide range to some extent. However, if the amount of magnesium is too large, blemishes occur.

In the present invention, when the fish meat protein is dissolved,
Use only deep water and salt, or concentrated ocean deep water without adding commercial salt. Appropriate salt concentration for promoting myosin dissolution and strengthening the foot is 1.7-3% of the whole kamaboko
The salt is 2.5% for fish meat and 2.7% when seasoning is not added, so that the mixing ratio is 10-25% of deep water and a small amount of salt so that the concentration is within this range. Is used as a raw material. Alternatively, concentrated deep sea water having a sodium chloride concentration of 4 to 6% is used in an amount of 25 to 35% of the entire kamaboko.

[0009]

The present invention will be described below in detail with reference to examples.

[0010] Table 3 shows four examples of Kamaboko prescriptions according to the present invention. Deep ocean water has a salinity of approximately 3.4-3.5%,
This was concentrated and used as deep sea water of 4.9%. No.1
The formulation is concentrated water without added salt (salinity
4.9%), and all salt is covered by concentrated deep water. The concentration of the salt to be concentrated was set to be substantially the same as the salt concentration of the whole kamaboko when the deep water was not used. No. 2 and No. 3 recipes are for deep water (salinity 3.4
%) And salt is added due to lack of salt. No. 4 formulation does not contain deep water as a control,
It uses water and salt.

[0011]

[Table 3]

Next, a general method for manufacturing a kamaboko is described. Except for the head and guts of the raw fish, wash with water (meat extraction). To the minced fish meat, add several times the amount of water, stir, and dehydrate (exfuse with water). Next, the bleached meat is minced and salt is added to dissolve the fish meat protein (rough meal). Alternatively, add the salt to the frozen surimi and thaw it. The dissolution of these fish meat proteins (myosin) is important because the salt concentration has a large effect. Then, add seasonings such as sugar, mirin, sodium glutamate, starch, egg white and mix well (honzuri). The crushing process is performed by combining the roughing and the main mixing, but sometimes the salt and the seasoning are mixed and crushed without distinguishing the two. After crushing, it is shaped into various shapes,
After heating, packaging is performed to produce kamaboko.

Next, a sensory test was carried out to actually taste the kamaboko prepared with the four prescriptions, and the results are shown in Table 4. Evaluation was made based on the score when the standard product was set to 10 points. The No. 2 and No. 3 Kamaboko containing deep water was the control N which contained no deep water.
The texture and taste were equal to or higher than the Kamaboko of o.4, and the total score was superior to the control No.4. No. 1 kamaboko had better texture than No. 4 kamaboko containing no deep water.

[0014]

[Table 4]

The breaking strength and breaking strength of the four types of kamaboko prepared according to the four prescription examples were measured one day and three days after production. Three days later than one day,
Although the kamaboko hardens slightly, the degree of strength increase is No. 1 and No. 1.
Looking at the degree of increase in No. 4, N
No. 1 containing concentrated deep water has a lower degree of rise than o.4. Therefore, it was found that the kamaboko containing concentrated deep sea water was more stable than the kamaboko not containing deep water in terms of physical properties, particularly flexibility. From the results in Tables 4 and 5 and the formulation in Table 3, it was found that the content ratio of the deep water was appropriately in the range of 10 to 25% and the content ratio of the concentrated deep water was in the range of 25 to 35%.

[0016]

[Table 5]

[0017]

According to the kamaboko using the deep sea water of the present invention, a kamaboko having a low number of bacteria, a cleanliness and a rich mineral content is produced, and the texture and taste are excellent. I can do it. Also, if concentrated deep sea water is used as a raw material, its salt can be used, so there is no need to add a new salt, and minerals that are not in purified salt can be ingested at the same time as eating Kamaboko A kamaboko with excellent flexibility and texture can be obtained.

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Claims (3)

[Claims] (1) A kamaboko containing 10 to 25% of deep sea water. 2. A kamaboko characterized by concentrating deep sea water and containing the concentrated deep water. 3. A kamaboko characterized in that the deep water is concentrated to a salt concentration of 4 to 6% and the concentrated deep water is contained in a concentration of 25 to 35%.