JP2003144099A - Processed fish product ad method for producing the same - Google Patents

Abstract

PROBLEM TO BE SOLVED: To simply provide a processed fish product maintaining fibrous feeling like fish meat loosing, different from roasted fish meat having hard feeling and missing juicy feeling, the fish product keeps soft and juicy feeling even after heated and cooled. SOLUTION: This new processed fish product is obtained by mixing fish meat pieces with a soybean protein-coagulating salt maldistributed in soybean protein hydrate and grinding down at a low rate not to lose fibrous feeling of the fish meat but to bond the fish meat pieces each other.

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a method for producing a processed fish meat product which retains a unique fibrous texture such as the looseness of fish meat, which is different from so-called fish paste products such as kamaboko and bamboo rings.

[0002]

2. Description of the Related Art Fish meat has a peculiar fibrous sensation such that it is loosened when grilled or fried. However, when the fish meat is heated, it becomes hard and loses its juiciness. Therefore, there is a demand for a processed fish meat product that retains this peculiar fiber feeling and is soft and juicy even when cooled after heating.

As a method for producing processed foods that retain the fibrous texture of meat regardless of meat and fish, the technique of binding crushed pieces of meat into one piece of meat and using it as an edible material has been used since the past. It was known. In particular, many of them are required to be inexpensive in terms of price, and in the case of livestock meat, they are often served as steaks or boiled pork. In the case of fish meat, it is often used in fry with bread crumbs, and it has long been known as potions and fish sticks. These had the advantage of being able to supply easy-to-eat fish with no bones, in addition to the economic effect of effective use of small pieces of fish meat.

The following methods are known as binding methods for the pieces of meat. For livestock meat and poultry meat, a method of compressing and molding using modified starch, a method of using calcium in combination therewith, and a method of using a coated GDL and Ca in combination
No. 3-290171) and the like are known. However, the method of attaching these binders to meat pieces is effective in meat,
Since the meat pieces are soft and have a lot of water, the meat pieces are soft even if the pieces are tied together, and the pieces tend to break unless the clothes and bread crumbs are attached and fixed in a fixed form like fried fish. . Therefore, when processed into grilled fish or the like, there is no support that can be fixed, and it is difficult to maintain regularity. Further, since the taste of fish meat is very delicate, the above-mentioned binder has a drawback that it is difficult to adapt to fish meat.

For the above reasons, a binder is rarely used in fish meat, and generally, only pieces of fish meat are collected, compression-molded in a retainer, frozen, cut into a fixed shape with a frozen cutter, and battered bread crumbs are used. In many cases, it is attached to fish fries, etc., and this method makes the tissue more fragile. In addition, it is difficult to obtain a soft and juicy quality even when cooled after heating.

In view of the above problems, in JP-A-1-165334, by immersing fish meat in a water retention improving solution,
An attempt has been made to increase the water-retaining property of fish meat, freeze it once, cut it into pieces of meat, and bind the "re-frozen pieces of meat" with a binder mainly composed of fish paste. But,
This method requires a freezing operation, and it is also necessary to separately prepare fish meat surimi as a binder, which makes the operation complicated. In addition, food additives such as phosphates are indispensable for improving water retention, but there is an aspect that the use of these food additives is not so desired by consumers in recent years.

Incidentally, in Japanese Patent Laid-Open No. 11-276119,
A method for producing a fish paste product such as kamaboko by kneading a curd product after adding and mixing soy protein non-coagulable salts to soy protein hydrate in advance to fish meat or fish meat surimi is disclosed. Is to produce a kneaded product having a homogeneous structure such as kamaboko and bamboo rings, and does not use soybean protein and the salt as a binding agent between fish pieces.

[0008]

Therefore, according to the present invention, while maintaining the fibrous feeling of loosening fish meat, it is not as hard and juicy as cold fish meat after heating, and even after cooling after heating. It is intended to provide a method for easily producing a processed fish meat product which does not lose softness and juiciness.

[0009]

[Means for Solving the Problems] As a result of intensive studies to solve the above problems, the present inventor has found that crushing (a process of adding salt to fish meat and adding salt to fish meat) As a result of examining various methods of binding the pieces of fish meat together by crushing, the solution of salt added to soy protein hydrate was mixed with the pieces of fish meat, and the fibrous feeling of the fish meat became stronger. The inventors have found that the solution can be achieved by crushing to such an extent that they are not crushed, and have completed the present invention. That is, the present invention is characterized in that, in the production of a processed fish meat product in which a piece of fish meat and a soybean protein non-coagulating salt are mixed, the soybean protein coagulating salt is unevenly distributed in the soybean protein hydrate and mixed. Is a manufacturing method of. The mixing is preferably performed to the extent that the meat fibers of the pieces of fish meat are not crushed. The size of a piece of fish is 3-1
It is preferably a 0 mm piece. Soy protein is powdered soy milk,
It is preferably one or more selected from the group consisting of isolated soybean protein and concentrated soybean protein. The soy protein coagulating salt is preferably contained in an amount of 0.3 to 2.5% by weight based on the fish meat pieces. The amount of soy protein used is 1 to 8 per piece of fish meat.
The amount of water used for hydrating the soybean protein is preferably 1.5 to 10 times the weight of the soybean protein by weight. Soy protein hydrate containing soy protein non-coagulating salts can be used as a fish meat piece binder for the production of processed fish products.

[0010]

BEST MODE FOR CARRYING OUT THE INVENTION The present invention uses a soy protein non-coagulating salt for binding fish pieces to each other, and further mixes the soy protein hydrates with the soy protein hydrate before mixing. It is characterized by That is, before the final mixing of the salt with a piece of fish meat, of the total amount of the salt added,
It is preferable to increase the amount contained in the soybean protein hydrate in advance, rather than directly adding to the fish meat pieces. On this occasion,
Of the total amount of the salts added to the processed fish product of the present invention, the ratio of the soy protein hydrate and the salt present in the fish meat pieces is preferably 60:40, more preferably 80:20, further preferably 95: 5, and 100: 0. Is most preferable. When soybean protein non-coagulable salts are added to fish meat, a protein called "actomyosin" in fish muscle fibrils elutes and gels when heated, which is a generally known matter in the production of Kamaboko etc. However, in the present application, this actomyosin is used as a binding component. When a large amount of soybean protein non-coagulant salts is added directly to fish meat as a binder, it takes time for the binder to evenly permeate the entire piece of fish meat, resulting in a long crushing time. The so-called salt-slipping effect is advanced and the fiber feeling is weakened, and the texture becomes a kamaboko-like and uniform texture. If an aqueous solution of non-coagulating soybean protein is used as a binder, the penetration of the soybean protein into the pieces of fish will be accelerated, but the amount of water will increase, which will prevent the pieces of fish from binding to each other. In addition, water separation during heating and shrinkage of pieces of fish meat increase, which is not practical. On the other hand, the present invention does not directly contact the soybean protein non-coagulable salts with the fish meat piece, but since it is mixed with the fish meat piece after being unevenly distributed in the soybean protein hydrate, it is rapidly and uniformly mixed with the fish meat. , Crushing time is too long to prevent the fiber feeling of fish meat from being killed. Furthermore, because of the presence of soy protein,
It is considered that the effect of slowly eluting actomyosin may be generated. Therefore, it is considered that the fibers of fish meat are softly bound to each other, and a natural fiber texture that is loosened can be obtained.

The fish species used in the present invention include:
Large migratory fish such as tuna (black tuna, yellowfin tuna, swordfish, etc.), red fish such as sardines, saury, horse mackerel, mackerel, etc., and sea bream (red snapper, lotus snapper, etc.)
Various kinds of fish can be used, such as white-eye fish such as goldfish and cod) (season pollock, southern cod, cod, etc.), flounder, Itoyori, hake, hoki, crocodile, lizard, etc. Tuna is particularly preferable. Although these fish meats can be used as frozen fish, they may be frozen and thawed repeatedly,
It is preferable to be as fresh as possible. Edible oils and fats can also be added to fish species that are low in oil. In addition to MSG, inosinic acid-based seasonings and nucleic acid-based seasonings, various extract seasonings can be used for fish species with little umami.

The pieces of fish meat used in the present invention may be prepared by preparing fish meat into pieces having a suitable size, and may be cut into pieces or pieces, or may be cut into pieces using a chopper. It is particularly preferable to use a chopper to make small pieces. The size of the fish pieces is preferably about 3 mm to 10 mm,
For example, it is possible to prepare small pieces using a coarse chopper having a size of 8 mm or more and less than 20 mm. If the size of the piece of fish meat is too small, the fibrous texture of the fish meat will be lost and the texture will tend to be a homogenous kamaboko. If it is too large, it tends to be difficult to mold. When preparing a piece of fish meat, it is desirable to set the temperature of the fish meat to a low temperature of about -1 to 5 ° C in advance. If the temperature is raised too high, the freshness of the fish meat will decrease and the binding force of the fish meat pieces will tend to decrease.

In the present invention, as the soybean protein used for binding the pieces of fish meat, isolated soybean protein, concentrated soybean protein, powdered soybean milk and the like are used. Powdered soymilk can be obtained by spray drying full-fat soymilk or defatted soymilk, for example. The soybean protein preferably has no off-flavor and off-flavor, and the one having off-flavor and off-flavor tends to impair the taste and flavor of delicate fish meat. Further, those which are easily dissolved in water are preferable, and those which tend to cause precipitation when left for a short time in operation are not preferable. Further, the soybean protein may contain a small amount of bittern or a coagulant for tofu such as calcium sulfate, which prevents hydration and does not cause precipitation. As soybean proteins, it is possible to use a plurality of types in combination, and for example, it is preferable to use separated soybean proteins in combination with powdered soybean milk because the mutual advantages are synergistic. Separated soy protein and concentrated soy protein have high emulsifying water retention,
This tendency is particularly strong for isolated soy protein. Further, the powder soymilk has a slightly poor water retention but has a very preferable taste, and the powder soymilk containing a small amount of the coagulant has a strong tendency.

In place of the soybean protein, full-fat soybean powder, defatted soybean powder, casein, casein sodium, whey protein and the like can be used, but soybean protein is preferred from the viewpoint of flavor. You can also use minced fish meat, egg white, dried egg white, etc., but the unique loosening fiber feeling inherent in fish meat is impaired and a different gel feeling is expressed, which makes it different from the natural texture of fish meat. Tend to be.

The soy protein is mixed with the fish meat pieces as a soy protein hydrate hydrated with a desired amount of water. The amount of water for hydrating soybean protein is preferably 1.5 to 10 times by weight, more preferably 3 to 7 times by weight, and 4.5 times as much as 1 part by weight of soybean protein.
More preferably, the amount is up to 5.5 times by weight. If the amount of this water is too small, hydration will not be successful and it will be difficult to mix it uniformly with fish meat. On the other hand, if the amount of water is too large, the bound pieces of fish meat become soft and the binding strength is reduced. This hydrate can be prepared with a general cutter mixer, a vertical closed cutter mixer, or the like. A kneading machine such as a kneader with a low rotation speed or a crusher is not suitable because the dissolution of soybean protein is delayed.

The soybean protein non-coagulating salt dissolved in soybean protein hydrate dissolves actomyosin in fish meat, plays a role of giving a binding action to fish meat pieces, and also has an effect of imparting taste to fish meat. Have. As soy protein non-coagulable salts,
Examples thereof include edible alkali metal salts such as salt (sodium chloride) and potassium chloride, and salt is most preferable from the viewpoint of flavor. Alkaline earth metal salts such as calcium salt and magnesium salt are not preferable because they have a property of coagulating hydrated soybean protein. The amount of the salt used is 0.3 to 2.5% by weight, preferably 0.8 to 2.
It is 2% by weight. It is more preferably 1.3 to 1.7% by weight.

Emulsifying fats and oils in soy protein hydrate,
It can be used as an emulsified hydrate. This is because vegetable oils and fats are particularly preferable, because they have the effects of mild taste and whitening the apparent color tone.

In the soybean protein hydrate, in order to balance the taste according to the taste of the raw material fish, when used in combination with salt, other auxiliary raw materials and flavoring agents such as sugars such as sugar, MSG, nucleic acid type, etc. Chemically seasoning, various natural extracts typified by skipjack extract and the like, protein hydrolyzate-based seasonings such as HMP and HVP, fermented seasonings and the like that can improve various tastes can be used.

The method of adding and mixing soy protein hydrate containing soybean protein non-coagulating salts to fish pieces is to infiltrate the hydrate into the whole pieces of fish meat and bind the pieces of fish meat together as a binder. Any method may be used, but it is preferable to crush at a low speed and in a short time. That is, in the case of crushing, it is difficult to specify the conditions for crushing the fish meat pieces by adding the hydrate, because they vary depending on the type and specifications of the equipment used for crushing, or the fish species and the freshness of the fish. However, as a guide, it is preferable to perform the treatment at a low speed and for a short time so as not to crush the meat fibers of the fish meat, and to finish the crushing as soon as the fish meat becomes viscous. As a device used for crushing, a commonly used kneader mixer, a general crusher, a cutter mixer having a low speed stirring function, etc. may be used, for example, a piece of yellowfin tuna fish meat is mixed in the crusher. If you want to
Mixing may be performed for 30 seconds to 2 minutes at 30 rpm (low speed mode). If the mashing time is too long, the pieces of fish meat will be ground and the fibrous texture of the fish meat will be lost, and the texture will be close to a homogenous kamaboko texture, so caution is required. The amount of soy protein hydrate added to fish meat is 1 wt% to 8 wt% as soy protein, and preferably 2 wt% to 6 wt%. More preferably, it is 2.5% by weight to 3.5% by weight.

The mixed dough is heated at 0 to 5 ° C. for about 30 minutes
It can be refrigerated for about 1 hour, and if necessary, allowed to stand to become familiar, then molded, steamed, baked, battered, and subjected to various forms of heat treatment such as frying. If desired, preheat to 40 ℃ to improve shape retention
It is also possible to take a high temperature sitting step for about 20 minutes.

The fish meat paste thus prepared has a fibrous texture that allows natural fish to be loosened, and since it contains soy protein hydrate having high water retention, it becomes hard even when heated. It is difficult and has the effect of maintaining juiciness, and you can taste the processed fish products that are softer and juicier than the commercially available fillet fish. Therefore, when grilled and heated, it is possible to eat like real grilled fish. Further, the advantage of the present invention is that not only the fibrous texture of fish meat can be tasted, but also the fish meat block after molding and heating can be handled as if it is a processed product of fish fillet. In addition, even if the fish meat used as a raw material lacks oil and has a weak taste, the oil and taste can be freely supplemented, which has the advantage of improving the richness and taste.

Further, since the soybean protein hydrate in fish meat has a strong water retaining ability in fish meat, it is less likely to be hardened as compared with the case where ordinary fish meat is heat-processed, and it is necessary to maintain juiciness. It seems to be. As a result, the yield at the time of heating is improved, and the economic effect can be obtained.

The processed fish meat thus obtained is steamed and heated after molding to be fish steak, grilled and grilled fish, molded and heat-treated, and then dipped in sauce or miso to be eaten as a fish pickle. Is possible. In addition, the baked product does not easily harden even when it is cooled and retains its juiciness, so it is most suitable as a side dish for lunch.

[0024]

The present invention will be described below with reference to examples. <Example 1> Fish meat of yellowfin tuna was made into small pieces of 3 to 10 mm pieces by a meat chopper (manufactured by Nippon Carriers Co., Ltd.). The small pieces were refrigerated at 5 ° C. On the other hand, Table 1
21.1 parts by weight of soybean protein hydrate was prepared according to the above composition, and 1.5 parts by weight of sodium chloride was added and dissolved therein to obtain 22.6 parts by weight of "salt-containing soybean protein hydrate". This hydrate was added to 100 parts by weight of small pieces of fish meat that had been refrigerated and the mixture was mixed with a Yanagiya crusher.
Crushed at 0 rpm for 1 minute. At this time, the piece of fish meat was not crushed completely and the fibrous feeling was maintained. After the obtained dough is refrigerated and stored for 30 minutes, it is molded with a drum type molding machine (manufactured by Japan Carrier Co., Ltd.), baked in a convection oven (manufactured by Rational Co., Ltd.), and grilled fish-style fish meat. I got a processed product.

[0025]

[Table 1] Blend of soy protein hydrate Remark 1) Fuji Pro FX (sold by Fuji Protein Technologies Co., Ltd.) Remark 2) Soyafit 2000 (manufactured by Fuji Oil Co., Ltd.)

Test Example 1 Difference in Salt Addition Method Differences in the quality of the processed fish meat products obtained were confirmed by the difference in salt addition method for the pieces of fish meat. Small pieces of fish meat were prepared by the method of Example 1. As shown in Table 2, to 100 parts by weight of the crushed small pieces of fish meat, only 1.5 parts by weight of salt was added in Comparative Example 1, and 1.5 parts by weight of salt was added in water.
As a comparative example 2, the section dissolved in 1 part by weight and added as a saline solution was crushed with a crushing machine while confirming the fiber feeling of each dough, and the obtained dough was refrigerated and stored for 30 minutes, and then drum type molding Molded in a vessel (made by Nippon Carrier Co., Ltd.) and baked in a convection oven (made by Rational Co., Ltd.),
A processed product of grilled fish-style fish meat was obtained. Regarding the obtained products, a section in which salt was unevenly distributed in soybean protein hydrate (the quality was evaluated together with the product of Example 1).

[0027]

[Table 2]                                                 (Unit: parts by weight) ────────────────────────────────   Raw material Comparative example 1 Comparative example 2 Example 1 Remarks ────────────────────────────────   Soy protein hydrate 0 0 21.1 1)   Water 0 15 0   Dietary salt 1.5 1.5 1.5   Yellowfin tuna crushed meat 100 100 100 ────────────────────────────────   Total 101.5 116.5 122.6 ────────────────────────────────   Remark 1) Prepared according to the formulation in Table

Compared to the time required for uniform mixing in Example 1 being 1.5 minutes, in the group in which only salt was added (Comparative Example 1), 2.5 minutes was required to uniformly mix salt with fish meat. It took a long time, and since the salt was added directly, the actomyosin was gradually eluted, resulting in a texture with a weak fiber feeling. In addition, it became a kamaboko, and the feeling of loosening the fiber of fish was lost. Moreover, the texture was hardened, which was not preferable. In the group in which salt was dissolved in a certain amount of water and added (Comparative Example 2), although the fiber feeling of the fish was not lost and the natural fiber feeling of the fish was obtained, the water content in the dough increases, The binding strength is weak and unnaturally soft, which is not preferable. Further, the shrinkage during heating was large, which was not practical in terms of yield.

<Test Example 2> A difference in tendency was confirmed between the case where salt was unevenly distributed in protein hydrates other than soybean protein (Table 3) and the case where salt was unevenly distributed in soybean protein hydrate (Example 1). . Example 1 was prepared by adding 15 parts by weight of water, 3 parts by weight of sugar and 0.1 part by weight of MSG to 1.5 parts by weight of casein Na "Haplo" (Nippon Shinyaku Co., Ltd.) to prepare 19.6 parts by weight of casein Na hydrate. The processed soybean protein hydrate was replaced with 1.5 parts by weight of sodium chloride to prepare a processed fish meat product (Comparative Example 3). The amount of water was the same as that of the soybean protein aquatic substance, and the amount of casein Na was adjusted because the viscosity was high at the same amount of water as the soybean protein hydrate and mixing was difficult. Next, whey protein "Enlact HG" (Japan Shinyaku
3 parts by weight of water, 15 parts by weight of water, 3 parts by weight of sugar and MSG 0.1
21.1 parts by weight of whey protein hydrate is prepared by adding 1 part by weight,
Substituting the soybean protein hydrate of Example 1 and adding 1.5 parts by weight of sodium chloride, a processed fish meat product was similarly prepared (Comparative Example 4). Further, confirmation was also made when the fish meat ground material and salt were used together as a binder (Comparative Example 5). That is, 3 parts by weight of salt, 5 parts by weight of sugar, 0.6 part by weight of MSG, and 50 parts by weight of water were mixed in advance with 100 parts by weight of Alaska pollack second-class grounds, and the mixture was ground in a conventional manner to prepare a ground dough. This surimi dough
1.1 parts by weight of sodium chloride was separately added to 21.5 parts by weight, and the amount of added sodium chloride was adjusted to be the same as in Example 1, and a processed fish meat product was prepared in the same manner.

[0030]

[Table 3]                                       (Unit: parts by weight) ────────────────────────────   Raw Material Comparative Example 3 Comparative Example 4 Comparative Example 5 ────────────────────────────   Soy protein hydrate 0 0 0   Casein Na hydrate 19.6 0 0   Whey protein hydrate 0 21.1 0   Dietary salt 1.5 1.5 1.1   Surimi dough 0 0 21.5 ────────────────────────────   Subtotal 21.1 22.6 22.6 ────────────────────────────   Yellowfin tuna crushed meat 100 100 100 ────────────────────────────   Total 121.1 122.6 122.6 ────────────────────────────

As a result, in Comparative Example 3, the same effect as that of soybean protein hydrate was obtained, and a good fish meat fiber feeling was felt.
However, the flavor peculiar to dairy products was felt and the delicate taste of fish meat was inhibited as a taste, which was not preferable compared with the taste of the one prepared in Example 1. In Comparative Example 4 as well, the tendency was similar to that of casein Na, and there was no problem in fiber texture, but it was not preferable in taste. Moreover, in Comparative Example 5, the binding of the fish meat pieces was performed well,
The fish meat fiber was not lost, but the looseness and texture of the fish meat was lost, and the fish meat fiber had a kamaboko-like texture. Therefore, it is possible to bind the fish meat using the surimi dough, but it seems that the delicate fiber texture of the fish meat is impaired by the surimi dough having a strong gelling power. Therefore, it is not preferable to use the surimi dough for the fibrous feeling and looseness of the fish meat itself.

<Test Example 3> Difference in effect depending on the amount of salt added to the fish meat: Table 4 against 21.1 parts by weight of the soybean protein hydrate prepared in Table 1.
As shown in, in Comparative Example 6 and Examples 1 to 5, salt was increased to 0 to 2.5 parts by weight with respect to the fish meat pieces, and dissolved,
This was added to 100 parts by weight of a piece of fish meat, and a grilled fish was produced in the same manner as in Example 1.

[0033]

[Table 4]                                                       (Unit: parts by weight) ───────────────────────────────────   Raw material Comparative example Example Example Example Example Example Example               6 2 3 1 4 5 ───────────────────────────────────   Soy protein 21.1 21.1 21.1 21.1 21.1 21.1   Hydrate   Water 0 0 0 0 0 0   Salt 0 0.5 1.0 1.5 2.0 2.5   Kihadama 100 100 100 100 100 100   Gross meat ───────────────────────────────────   Total 121.1 121.6 122.1 122.6 123.1 123.6 ───────────────────────────────────

The material of Comparative Example 6 containing no salt had no viscosity and did not bind at all. In the area where 0.5% by weight was added to the crushed yellowfin tuna (Example 2), the crushed meat was bound to each other but was very weak, and the amount of water released was not satisfactory. In the 1.0 wt% addition group (Example 3), binding was good, but water separation and shrinkage tended to be slightly large. The 1.5 wt% addition group (Example 1) and the 2.0 wt% addition group (Example 4) were good in both binding and water separation. But 2.0
The salt with a weight% addition tended to be slightly salty. In the 2.5 wt% addition group of Example 5, the salt was conspicuous and the binding was good, but the taste adjustment tended to be difficult. Therefore, it can be inferred that the amount of salt is best around 1.5% by weight of Example 1.

<Test Example 4> Based on Example 1 in which the difference in the effect depending on the amount of soybean protein added to the fish meat pieces was good, as shown in Table 5, powders were obtained in Examples 6 to 9 and Comparative Example 7. Soy milk was added to the fish meat pieces in an amount of 1 to 10% by weight to prepare soybean protein hydrate, and grilled fish was produced in the same manner as in Example 1, and the tendency was compared and examined.

[0036]

[Table 5]                                                     (Unit: parts by weight) ──────────────────────────────────   Raw Material Example 6 Example 7 Example 8 Example 9 Comparative Example 7 Remarks ──────────────────────────────────   Powdered soy milk 1 3 5 7 10 1)   Water 4 12 20 28 40 2)   Sugar 3 3 3 3 3   MSG 0.1 0.1 0.1 0.1 0.1   Salt 1.5 1.5 1.5 1.5 1.5   Kihadama 100 100 100 100 100   Gross meat ──────────────────────────────────   Total 109.6 119.6 129.6 139.6 154.6 ──────────────────────────────────   Remark 1) SOYAFIT 2000 (manufactured by Fuji Oil Co., Ltd.)   Remark 2) The amount of water was set to 4 times the weight of soybean protein.

In the 1% by weight addition group (Example 6), the fish meat tends to be tight. The 3 wt% addition group (Example 7) and the 5 wt% addition group (Example 8) were good in both texture and water release. The 7% by weight addition group (Example 9) had a slightly soy milk taste, and the texture was slightly different from the fiber texture of fish meat, but it was within the allowable range. In the 10 wt% addition group (Comparative Example 7), although there was no problem in binding or water separation, the texture of fish meat was slightly changed, and a feeling of discomfort was felt. Further, the soy milk-like taste became conspicuous, and the taste was not preferable.

<Test Example 3> Differences in effects depending on the amount of water added to the fish meat pieces. As shown in Table 6, Comparative Example 8 and Examples 11 to 1 are shown here.
5, the soybean protein hydrate was prepared by changing the water addition ratio to a certain amount of powdered soymilk from 1 to 10 times by weight, and grilled fish was produced in the same manner as in Example 1, and the tendency was compared and examined.

[0039]

[Table 6]                                                     (Unit: parts by weight) ──────────────────────────────────   Raw materials Comparative examples Examples Examples Examples Examples Examples Examples Remarks                 8 11 12 13 14 15 ──────────────────────────────────   Powdered soy milk 3 3 3 3 3 3 1)   Water 3 6 12 18 24 30   (Water addition ratio) (1 time) (2 times) (4 times) (6 times) (8 times) (10 times)   Sugar 3 3 3 3 3 3   MSG 0.1 0.1 0.1 0.1 0.1 0.1   Salt 1.5 1.5 1.5 1.5 1.5 1.5 1.5   Kihadama 100 100 100 100 100 100   Gross meat ──────────────────────────────────   Total 110.6 113.6 119.6 125.6 131.6 137.6 ──────────────────────────────────   1) Soyafit 2000 (manufactured by Fuji Oil Co., Ltd.)

No hydrate was formed in the equimolar amount of water (Comparative Example 8), and mixing with fish meat was impossible. In the 2-fold water-diluted section (Example 11), a hydrate was formed but it was hard, and it took some time to mix. As a result, the texture was slightly weakened and the texture was slightly firm. 4 to 6 times water (Example 12,
As for 13), a good product was obtained. 8 times watering section (Example 1
4) tended to shrink a little, but had a good texture. Regarding the 10-fold water-diluted section (Example 15), although the water content was within the allowable range, the water separation tended to be noticeably soft.

[0041]

EFFECTS OF THE INVENTION The processed fish meat product obtained by the present invention is different from the conventional fish paste products such as kamaboko and the like, and has a fibrous sensation that allows the fish meat to loosen when grilled or fried. Since it has a strong water-retaining power inside, it is less likely to be hardened as compared to the case of heat-processing general fish meat, and it is possible to maintain juiciness. Further, as a result, the amount of water flowing out during heating is small, so that the yield is improved and the economic effect can be obtained. Therefore, it is possible to steam and heat it after molding to make fish meat steak, or to make it into grilled fish by baking, or to heat it after molding and heating, soaking it in sauce, miso, etc., so that it can be eaten as a fish meat pickle. In addition, the baked product does not easily harden even when it is cooled and retains its juiciness, so it is most suitable as a side dish for lunch.

Claims (8)

[Claims] 1. A process for producing a processed meat product in which a piece of fish meat and a non-coagulating salt of soybean protein are mixed, wherein the coagulating salt of soybean protein is unevenly distributed in soybean protein hydrate and mixed. Manufacturing method. 2. The method for producing a processed fish meat product according to claim 1, wherein the mixing is performed to such an extent that the meat fiber of the fish meat piece is not crushed. 3. The method for producing a processed fish meat product according to claim 1, wherein the size of the fish meat piece is 3 to 10 mm. 4. The method for producing a processed fish meat product according to claim 1, wherein the soybean protein is one or more selected from the group consisting of powdered soymilk, soybean protein isolate and concentrated soybean protein. 5. The method for producing a processed fish meat product according to claim 1, wherein the soybean protein coagulating salt is contained in an amount of 0.3 to 2.5% by weight based on the fish meat piece. 6. The amount of soybean protein used is 1 to 8 per piece of fish meat.
The fish meat processing according to any one of claims 1 to 5, wherein the amount of water used for hydrating soybean protein is 1.5% by weight, and the amount of water used for hydrating soybean protein is 1.5 to 10 times by weight. Manufacturing method of goods. 7. A processed fish meat product obtained by the method according to any one of claims 1 to 6. 8. A fish meat piece binder for producing a processed fish meat product, which comprises a soy protein hydrate containing a non-coagulating salt of soy protein.