JP2007060968A - Method for producing fish paste product - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a method for producing a fish paste product, capable of giving excellent springiness to the fish paste product to be obtained through appropriately performing temperature control in a fish meat material stabilizing process without making production processes complicated, applicable to various fish materials and capable of making palate feeling more preferable. <P>SOLUTION: This method for producing the fish paste product performs a stabilizing process of once raising temperature of a meat starch-like material after grinding up to prescribed temperature and gradually lowering temperature. As a result of this, it is possible to perform appropriate gel-forming, hardly cause reconstitution, increase springiness of the paste product to be finally obtained, and obtain moderate springiness equal to the case of using frozen ground fish meat so as to increase commercial value as a paste product, even if using a fish material difficult to give springiness by a conventional method when using a single fish material or unbleaching. Furthermore, it is possible to effectively utilize even a fish material which is difficult to use for a fish paste product in point of springiness, as a fish paste product with stable quality and excellent springiness. <P>COPYRIGHT: (C)2007,JPO&INPIT

Description

  The present invention relates to a method for producing a fish paste product obtained by forming meat paste (surimi) obtained by adding salt to fish meat as a main raw material and crushing it. The present invention relates to a production method capable of obtaining a kneaded product having excellent elasticity by appropriately performing management.

  Various kneaded products (kamaboko, chikuwa, etc.) that use fish meat as a main ingredient generally add salt to fish meat, add seasonings, etc., crush them, mold the resulting meat paste (surimi), and heat it. It is manufactured by gelling. The kneaded product is characterized by its unique texture, such as its unique texture, but this texture can produce moderate elasticity through the manufacturing process unique to the kneaded product that takes full advantage of the special properties of protein in fish paste. It is obtained by. The manufacturing process of kneaded products has been improved by improving the efficiency of the work itself, such as using machines in each process, but the basic process remains the same as the traditional method.

  One of the factors that greatly affect the elasticity of the kneaded product in this manufacturing process is heat treatment. Meat paste obtained by crushing (a high-viscosity sol in which protein is dissolved from ground fish meat) at a low temperature of 50 ° C. or lower for a predetermined time (generally at a low temperature of 20 ° C. or lower for a long time, The so-called “sitting” process, in which a protein has a network structure and is changed to a gel with strong elasticity by heating at a high temperature of 30 to 50 ° C. for a short time, is most related to the elasticity of the product. Therefore, it is required to maintain the elasticity obtained in this way to the final product state as much as possible.

  After this sitting, when heated at a higher temperature, the network structure becomes strong due to thermal denaturation and becomes a product with strong elasticity. However, when the network structure formed by sitting is set to a temperature of 50 to 70 ° C. during heating or the like, a reaction occurs in which the proteolytic enzyme having an optimum temperature of about 60 ° C. works to collapse the network structure. This is a so-called “return”, and the product that has undergone this “return” loses its elasticity and its value as a product decreases.

  These sitting and returning phenomena are not only different in the state of occurrence depending on the raw fish species used, but also vary depending on the freshness, raw material treatment method, water exposure method, etc. even in the same fish species. In order to obtain good elasticity with the kneaded product, it is necessary to appropriately control such sitting and returning, and to increase the elasticity to the maximum while sitting, while suppressing the returning.

  As described above, the sitting process in the production of the kneaded product generally includes a long-time low-temperature sitting at 20 ° C. or less and a short-time high-temperature sitting at 30 to 50 ° C. When performing such sitting, a method of keeping the temperature constant during the sitting period is usually used. For example, after the inside temperature of the kamaboko steamer reaches a predetermined temperature, the casing surimi is steamed. It is set as the process of putting in a machine and maintaining the internal temperature at predetermined | prescribed temperature.

  In the kneaded product obtained in this way, a stronger elasticity gives a better texture, so in recent years, various methods have been used to improve the heating method and to add elasticity enhancers to the material in order to increase the elasticity of the kneaded product. Has been tried. Examples of methods for producing such fish paste products include Japanese Patent Publication No. 7-112422, Japanese Patent Application Laid-Open No. 8-009929, Japanese Patent Application Laid-Open No. 9-121817, Japanese Patent Application Laid-Open No. 11-299460, and Japanese Patent Application Laid-Open No. 11-346725. There are some which are disclosed in the gazette.

In these conventional manufacturing methods, although the composition of the material, the duration of the sitting process, and the heating method are different, the technique of holding the material at a predetermined temperature for a certain time in the sitting process is common.
Japanese Patent Publication No.7-112422 JP-A-8-009929 JP-A-9-121817 JP 11-299460 A JP-A-11-346725

A conventional method for producing a fish paste product is the method described in each of the above-mentioned patent documents, and a fish paste product having an appropriate elasticity and a favorable texture is obtained through a sitting process maintained at a constant temperature.
In general kneaded products manufactured using these conventional manufacturing methods, frozen surimi processed immediately after catching fish such as walleye pollock that is caught in large quantities is used as a material, and it is relatively easy to produce high elasticity. When this frozen surimi is used, a product with strong elasticity is obtained in combination with the conventional manufacturing method. However, in frozen surimi, during the formation of surimi, water exposure is performed to remove unnecessary components for elasticity enhancement, etc., and part of the umami component also flows out during this water exposure process, When manufacturing kneaded products, it was necessary to supplement umami ingredients. For this reason, kneaded products mixed with frozen surimi tend to be monotonous products lacking the unique flavor of each fish species, mainly due to the umami components added later, and have similar tastes that are not unique. Led to a situation that occupies the majority of the market.

  Under these circumstances, attempts have been made in recent years to produce kamaboko and other paste products using fish species caught on the foreshore in order to produce a difference in taste corresponding to the difference in fish caught by the region. However, if the fish species caught on the foreshore, such as horse mackerel, is used as a single fish species and unbleached surimi so that the umami can be maximized, In most cases, it is difficult to apply to commercial products that emphasize elasticity. In order to produce kneaded products using such fish species, it is necessary to mix frozen surimi to ensure elasticity, and the unique taste of fish is weakened by the amount of frozen surimi mixed, making it an attractive local special product. Had the problem of becoming poor.

  The present invention has been made to solve the above problems, and by appropriately performing temperature control in the sitting process of the fish meat material, it is possible to impart excellent elasticity to the obtained fish meat kneaded product without complicating the manufacturing process. Another object of the present invention is to provide a method for producing a fish paste product that can be applied to various types of fish and can have a more favorable texture.

  The method for producing a fish paste product according to the present invention is a method for producing a fish paste product obtained by heat-treating a meat paste-like material obtained by adding salt to fish meat and crushing, at least through a sitting step. In about 60 to 120 minutes as the sitting process, the meat paste-like material is first heated from the initial temperature of about 10 ° C. or less to reach the maximum temperature state where the center of the material reaches about 30 to 40 ° C. Then, the temperature of the whole meat paste-like material is gradually lowered while keeping the integrated temperature value within the predetermined range, which is the sum of the measured temperatures at the center of the material every predetermined time interval from the start of the sitting process. Is.

  As described above, according to the present invention, after the meat paste-like material after being crushed is once heated to reach a predetermined temperature, an appropriate gel formation is performed by performing a sitting step of gradually lowering the temperature. It is possible to improve the elasticity of the kneaded product that is finally obtained by using a fish species that is difficult to give elasticity when using a single fish species or when not exposed to the conventional method. However, a moderate elasticity comparable to that of frozen surimi can be obtained, and it is possible to produce a kneaded product that uses the original flavor of fish without the use of frozen surimi and the addition of food additives. In addition to being improved, fish species that were difficult to use in kneaded products in terms of elasticity can be effectively used as kneaded products with stable quality and good elasticity.

  Further, in the method for producing a fish paste product according to the present invention, the meat paste material is disposed in a sitting space at an initial atmospheric temperature of 40 to 50 ° C. in the state of the initial temperature, if necessary. Although the temperature of the atmosphere in the space is gradually lowered at a predetermined rate by natural heat radiation or forced cooling outside the space, the meat paste-like material is higher than the material temperature in the initial state as the sitting step. After the temperature is raised until it reaches equilibrium with the gradually decreasing atmospheric temperature, the temperature is lowered along with further lowering of the atmospheric temperature.

  As described above, according to the present invention, the meat paste-like material is disposed in the sitting space that is managed in a predetermined temperature change state in the sitting step, and the meat paste-like material is heated in the sitting space and the subsequent temperature drop. Through this process, an appropriate temperature control state for the meat paste-like material can be obtained without special measures in a sitting space where the temperature gradually decreases, and it is appropriate for the meat paste-like material without cost. It is possible to increase the elasticity of the product given the temperature change and ensure the gel formation, and it can produce a stable quality product at low cost without excessive heating and no deterioration of meat paste material it can.

  In addition, in the method for producing a fish paste product according to the present invention, the meat paste-like material is warmed up to about 32 to 36 ° C. as the maximum temperature during the sitting process, and 10 minutes from the start of the sitting process. The temperature can be lowered from the maximum temperature state so that the integrated temperature obtained by summing up the measured temperatures of the material center for each interval is about 245 to 292 ° C.

  As described above, according to the present invention, the meat paste material is placed in the sitting space to reach the maximum temperature of about 32 to 36 ° C., and the material temperature is set so that the integrated temperature is within the range of about 245 to 292 ° C. By making the sitting process through a certain temperature zone, the meat paste-like material will be allowed to sit under appropriate temperature control in the sitting space where the temperature gradually decreases, By optimizing the gel formation in the material, the elasticity of the product can be set to a stable value, and an excellent quality product can be obtained.

  Further, in the method for producing a fish paste product according to the present invention, if necessary, the sitting step is about 90 minutes, the initial atmospheric temperature of the sitting space is about 45 ° C., and the meat paste material However, during the sitting process, the maximum temperature is raised to about 34 ° C., and the temperature is lowered from the maximum temperature state so that the integrated temperature becomes about 270 ° C.

  As described above, according to the present invention, the meat paste material is placed in the sitting space having the initial set temperature of 45 ° C. so as to reach the maximum temperature of about 34 ° C., and the integrated temperature is within the range of about 270 ° C. The temperature of the material is lowered, and the meat paste-like material undergoes a predetermined temperature change during the sitting process for about 90 minutes, so that the optimum temperature control for the meat paste-like material in the sitting space where the temperature gradually decreases. It is possible to sit down, optimize gel formation in the meat paste-like material, maximize the elasticity of the product, and improve the texture of the product.

  Hereinafter, an embodiment of the present invention will be described. The method for producing a fish paste product according to the present embodiment performs a sitting process including a predetermined temperature increase and decrease process on the crushed meat paste-like material, and heat-treats the material that has passed through this process at a high temperature. To obtain fish products with high elasticity.

  As fish used as a raw material for kneaded products, maize, walleye pollock, white-spotted, and chub mackerel can be used, but not limited to these fish species. A combination of can be used.

  When using fish species that are caught in the sea such as the horse mackerel and the maeso, the fish caught is immediately processed as a surimi and fresh meat paste material is used, but when the walleye pollock is used, the fish caught is taken on board. A known frozen surimi obtained by processing is used. In this frozen surimi, a predetermined amount of seasoning may be mixed from the beginning for the purpose of stabilizing the quality. In addition, the initial set temperature and the rate of temperature change of the atmosphere in the sitting space for the sitting process of the meat paste-like material obtained from such fish meat are determined in consideration of the difference in properties of each fish species.

  In the step of sitting on the meat paste-like material, when the meat paste-like material is introduced into the heating device internal space serving as a sitting space, the device internal space is preliminarily heated to about 40 ° C. to 50 ° C., preferably about 45 ° C. I have to. Normally, the meat paste-like material introduced while maintaining the temperature at 10 ° C. or less at the time of crushing is appropriately raised at the initial stage of the sitting process by setting the atmosphere temperature higher than this material temperature. It is made to warm.

  In this way, in the sitting step, the temperature of the meat paste material is raised in a higher temperature in the apparatus atmosphere at the beginning, but after the material reaches the maximum temperature, that is, the equilibrium state with the atmosphere, the temperature is gradually increased with the atmosphere. By reducing the temperature, excessive heating can be prevented, and the occurrence of return is considered to be less than in the case where the material is maintained at a constant temperature with a constant ambient temperature.

  Next, the sitting process by the manufacturing method of the fish paste product concerning this embodiment is demonstrated. First, in a state where the paste-like material crushed by adding salt or the like in the preceding step is maintained at a low temperature similar to that during crushed, it is preliminarily heated to 40 ° C. to 50 ° C., more preferably 45 ° C. It is put in a predetermined sitting heating apparatus in which the internal space temperature is increased to an initial set temperature of about 0 ° C., and is allowed to stand. At this time, the heating device is not heated at all so that the temperature of the internal space of the heating device gradually decreases due to heat radiation to the outside.

  In the heating apparatus, since the atmospheric temperature in the space is initially higher than the material temperature, the meat paste-like material is heated in the atmosphere and heated up while the atmospheric temperature is decreasing. With the heat of the atmosphere, the meat paste material can be raised to a maximum temperature of about 32 ° C. to 36 ° C., more desirably about 34 ° C., but at this time the atmosphere is also lowered to the maximum temperature, The material and atmosphere are in a temperature equilibrium state. After the meat paste-like material reaches its maximum temperature and reaches the equilibrium with the ambient temperature, the meat paste-like material will not increase in temperature due to the atmosphere, and the material temperature will begin to decrease with the gradually decreasing ambient temperature. It will continue to fall slowly within the remaining time.

  The total duration of the sitting process is 60 to 120 minutes, more preferably 90 minutes, and the integrated temperature obtained by integrating each measured temperature every 10 minutes from the start of the sitting process until the end of the sitting process is about 245 ° C. The initial set temperature and the degree of temperature drop are adjusted so that the temperature is 292 ° C., more preferably about 270 ° C. When the sitting process is completed after a predetermined time while the temperature of the meat paste material is properly reduced, the material is taken out of the heating device and the final heating process (this Steamed) to obtain a fish paste product.

  In this way, the second half of the conventional sitting process can be achieved by using a heating device similar to the conventional one in a non-heat-retaining state where the temperature is gradually lowered without any heating after the material is preheated to a preset temperature. It is merely replaced with a process of gradually lowering the temperature without allowing the material to reach the set temperature, and a high elasticity is given to the fish-kneaded product without complicating the sitting process, and an excellent texture can be obtained.

  As described above, in the method for manufacturing a fish paste product according to the present embodiment, the meat paste-like material after crushed is once heated to reach a predetermined maximum temperature, and then the sitting step of gradually lowering the temperature is performed. By implementing this method, it is possible to form an appropriate gel and make it difficult to return, and it is possible to increase the elasticity of the final kneaded product. Produces a kneaded product that takes advantage of the original flavor of fish without the use of frozen surimi and the addition of food additives, even when using fish species that were difficult to impart, and with moderate elasticity comparable to that of frozen surimi As a result, the product value as a kneaded product can be increased, and the fish species that are difficult to use in the kneaded product in terms of elasticity can be effectively used as a kneaded product with stable quality and good elasticity.

  Applying the method for manufacturing a fish paste product according to the present invention, for meat paste-like material obtained by crushing fish of a predetermined fish species, preparing a fish paste product by changing the maximum temperature and integrated temperature reached in the sitting process, The elasticity of the fish meat product finally obtained is measured, and the evaluation results comparing the quality are explained.

  As an actual method of gradually lowering the material temperature during the sitting period of the present invention after reaching the maximum temperature, after the inside temperature of the kamaboko steamer reaches a predetermined set temperature, the surimi that has been casing is kamaboko steamer And a method in which heating is stopped and the ambient temperature is gradually lowered. Hereinafter, the sitting according to the method of the present invention is referred to as an improved sitting, while the conventional sitting in which the internal temperature is maintained at a predetermined set temperature is referred to as a conventional sitting.

  First, the center temperature of the meat paste-like material during each sitting period when the conventional sitting and improved sitting processes are performed on the meat paste-like material obtained by mashing the fish meat with salt. Was measured under conditions where the initial set temperature for sitting (hereinafter referred to as set temperature) was 45 ° C. and the sitting time was 90 minutes. FIG. 1 shows a graph of each measurement result obtained by simultaneously measuring changes in the atmosphere temperature in the cabinet during each sitting step.

  In conventional sitting, the temperature reaches the set temperature after 40 minutes and is constant, whereas in the improved sitting, the temperature during the sitting period does not reach the set temperature and gradually decreases with time. Recognize. The temperature at the end of sitting varies depending on the outside air temperature or the like, but at the time of this measurement, the material center temperature after the improved sitting is about 18 ° C. lower than the center temperature in the conventional sitting.

  Here, as a first evaluation test, a test piece of a kneaded product through each of the sitting process of the improved sitting and the conventional sitting using the maji which was difficult to obtain sufficient elasticity as a kneaded product in the conventional manufacturing method, respectively. Were manufactured and compared for elasticity. The elasticity of the kneaded product is generally indicated by physical evaluation based on sensory evaluation or the magnitude of the gel strength value. In this test, the general gel strength (unit: g · cm) is used as the value indicating the elasticity of the kneaded product. ) Was used for comparison. Each gel strength was determined by using a rheometer (CR-200 manufactured by Sun Scientific Co., Ltd., using a spherical plunger with a major axis of 5 mm) for a cylindrical sample with a thickness of 25 mm processed from the specimen. And the product of these was obtained as the value of gel strength (g · cm).

  The specific manufacturing process was as follows. First, 2% salt was added to unbleached maji minced meat and crushed for 45 minutes. The climbing temperature was 10 ° C. or less, and the moisture was 79%. The obtained meat paste-like material was packed in a polyvinylidene chloride casing (folded diameter: 4.8 cm), and after tying, sitting with improved sitting was performed for 90 minutes at five different set temperatures. The material after sitting was steamed at 90 ° C for 40 minutes using a kamaboko steamer (manufactured by Yanagear Co., Ltd., type 3B), cooled, returned to room temperature, and gel strength of each specimen completed as a kneaded product. Acquired. Examples where the set temperature in the improved sitting was 60 ° C., 50 ° C., 45 ° C., 40 ° C., and 30 ° C. are referred to as Example 1, Example 2, Example 3, Example 4, and Example 5, respectively.

  In addition, as a comparative example, the same meat paste-like material as in each of the above examples, after stuffing the casing, the same sitting process is performed for 90 minutes instead of the improved sitting, and after sitting, the steaming is performed in the same manner as in each of the examples. Gel strength was obtained with respect to five specimens obtained by cooling. The set temperatures were set to 60 ° C., 40 ° C., 35 ° C., 30 ° C., and 25 ° C., respectively, as Comparative Example 1, Comparative Example 2, Comparative Example 3, Comparative Example 4, and Comparative Example 5.

  About each Example and a comparative example, temperature is measured every 10 minutes from the start of sitting, and the change of the center temperature in the meat paste-like material during performing sitting for 90 minutes is also obtained. The center temperature of this material showed different changes depending on each set temperature and elapsed time, and also depending on the sitting method. Among these, the center temperature after 30 minutes and 60 minutes from the start of sitting, the maximum temperature of the center temperature during the sitting period, and the integrated temperature (total value of each center temperature measured every 10 minutes from the start of sitting) Table 1 shows each example and comparative example together with the obtained gel strength.

As shown in Table 1, it can be seen that in Examples 2 to 4 in which the improved sitting was performed, a higher gel strength was obtained than in the case of conventional sitting.
Subsequently, in order to evaluate how the change in the material temperature during the sitting process has an influence on the gel strength in the final product state, the center temperature after 30 minutes and 60 minutes after the above sitting starts. In addition, it was examined which temperature index value of the maximum temperature and the integrated temperature during the sitting period was most closely related to the gel strength value. First, regression analysis was performed on the relationship between each index temperature value (x) of the center temperature and the kamaboko gel strength (y) based on the data in Table 1. Specifically, the temperature obtained as each temperature index is x, the corresponding gel strength is y, and an approximate curve equation (second order) is obtained by the least square method, and the compatibility with the measured value of the approximate equation is shown. A coefficient of determination (R ² ) was derived, and the degree of fit of the predicted gel strength value derived from the approximate expression was evaluated. The coefficient of determination obtained for each temperature index is shown in Table 2 for the improved sitting and the conventional sitting.

  As shown in Table 2, when the maximum temperature is x, the coefficient of determination is closest to 1, and the predicted value of the gel strength obtained from the obtained approximate curve equation and the actual measured value are closest to each other. I understand that. That is, it can be said that a value closest to the true gel strength can be calculated when the maximum temperature is a variable. In addition, it can be said that a value close to the true gel strength can be calculated next to the value of the determination coefficient when the integrated temperature is a variable. Therefore, the elasticity of the kneaded product was evaluated with the predicted value of the gel strength calculated using the integrated temperature and the maximum temperature.

First, an approximate expression (see FIG. 2) of a quadratic curve representing the relationship between the accumulated temperature x and the gel strength y in the improved sitting and the conventional sitting,
y = −0.12589x ² + 67.628x−8181.9 (improved sitting)
y = −0.012866x ² + 7.8096x−488.81 (conventional sitting)
From the above, the maximum value of the gel strength is estimated. When the integrated temperature is 268.60 ° C. in the case of improved sitting, the maximum gel strength is 900.46 (g · cm), and in the case of conventional sitting, the integrated temperature is 303.30. At 50 ° C., the maximum gel strength was 696.32 (g · cm).

Similarly, an approximate expression of a quadratic curve (see FIG. 3) representing the relationship between the maximum temperature and gel strength of the improved sitting and the conventional sitting,
y = −6.8913x ² + 467.61x−7028.6 (improved sitting)
y = −0.98942x ² + 73.166x−656.11 (conventional sitting)
Thus, when the maximum value of the gel strength was estimated, in the case of the improved sitting, the maximum gel strength was 903.84 (g · cm) when the maximum temperature was 33.928 ° C. In the case of conventional sitting, when the maximum temperature was 36.974 ° C., the gel strength was a maximum of 696.53 (g · cm).

  From these calculation results, it can be expected that the improved sitting has a higher gel strength than the conventional sitting in the predetermined integrated temperature range and the maximum temperature range, and is suitable for improving the gel strength in the kneaded product.

  From the approximate expression representing the relationship between the integrated temperature and the gel strength in the improved sitting, it is assumed that the gel strength of the improved sitting is maximized when the integrated temperature is about 269 ° C. Therefore, as a second evaluation test, when the material temperature is gradually decreased in the improved sitting, the initial set temperature is appropriately adjusted so that the integrated temperature becomes about 269 ° C. When the integrated temperature becomes higher or lower than about 269 ° C. only by gradually decreasing, a sudden temperature change is given in the middle of sitting, so that the integrated temperature becomes about 269 ° C. Whether the gel strength changes when the temperature change process was varied while the temperature was constant was evaluated. In this evaluation test, only the sitting process under the test conditions of the first evaluation test, five different temperature change states were carried out to obtain five specimens (Examples 6 to 10), and the respective gel strengths were acquired. Is.

As Example 6, the integrated temperature when improved sitting for 90 minutes at a set temperature of 45 ° C. is 270 ° C., which is used as a reference value for comparison.
Next, as Example 7, when the improved sitting was performed for 90 minutes at the set temperature of 55 ° C., the integrated temperature was too high at 324 ° C. Thus, as Example 8, the improved sitting was carried out for 50 minutes at a set temperature of 55 ° C., and then the temperature was lowered for 40 minutes in a 10 ° C. refrigerator so that the integrated temperature was adjusted to about 269 ° C.

  On the other hand, in Example 9, when the sitting at the set temperature of 30 ° C. was performed for 90 minutes, the integrated temperature was too low at 211 ° C. Therefore, as Example 10, a sitting at a set temperature of 30 ° C. was performed for 40 minutes, and then a sitting at 55 ° C. was immediately performed for 50 minutes to increase the temperature so that the integrated temperature was adjusted to about 269 ° C. Table 3 shows the actually obtained gel strength values and the maximum temperature of the materials measured at the same time.

  Looking at the relationship between the accumulated temperature and the gel strength in Table 3, the reference Example 6 had an accumulated temperature of 270 ° C. and a gel strength of 508 (g · cm). On the other hand, in Examples 8 and 10, the gel strength was as low as 293 in Example 8 and 266 (g · cm) in Example 10 even when the integrated temperature was close to 269 ° C. On the other hand, as for the relationship between the maximum temperature and the gel strength, Examples 7 to 10 are as low as 26.1 ° C. or 40.5 to 41 compared with the maximum temperature of Example 6 being 33.5 ° C. It is as high as 9 ° C. From these, it can be seen that not only the integrated temperature value (about 269 ° C.) but also the maximum temperature value (about 33.9 ° C.) affects the conditions for obtaining a high gel strength value with improved sitting.

Therefore, the conditions of the integrated temperature and the maximum temperature for the gel strength to show the maximum value were examined from the relationship between the integrated temperature and the gel strength and the maximum temperature and the gel strength.
Regarding the integrated temperature, the maximum gel strength value of 90.46 (g · cm) can be derived from the approximate expression (see FIG. 2) between the integrated temperature and the gel strength at the integrated temperature of 268.60 ° C. Further, when the standard error is obtained for the residual between the predicted value of the gel strength obtained by substituting each integrated temperature value into the approximate expression and the actual measured gel strength value, it is 35.049. Is
Standard error / maximum gel strength = 35.049 / 900.46 = 0.038923
It becomes.

Assuming that the distribution of the estimation error of the gel strength maximum value is a normal distribution and the estimation error is obtained as a range where the gel strength maximum value exists with a probability of 95%, the estimation error is
± 1.96 × standard error rate = ± 1.96 × 0.038923 = ± 0.076289
It becomes. From these results, the error range is 900.46 × 0.076289 = 68.695, and the maximum gel strength is estimated to be 900.46 ± 68.695. When the upper and lower limits of the integrated temperature are calculated from the approximate expression using the upper and lower limits of the range of the gel strength maximum value obtained, the integrated temperature x = 245.24 or 291.96 is calculated from the lower limit of the gel strength maximum. Thus, the range of the integrated temperature where the gel strength shows the maximum value is estimated to be 245 to 292 ° C.

Similarly, with regard to the maximum temperature, the maximum gel strength value 903.84 (g · cm) can be derived from the approximate expression of the relationship between the maximum temperature and the gel strength shown in FIG. Further, the standard error of the residual between the predicted value on the quadratic curve and the actual measured value is 9.4634. From this, the standard error rate is
Standard error ÷ gel strength maximum value = 9.4634 ÷ 903.84 = 0.010470
It becomes.

Assuming that the distribution of the estimation error of the gel strength maximum value is a normal distribution and the estimation error is obtained as a range where the gel strength maximum value exists with a probability of 95%, the estimation error is
± 1.96 × standard error rate = ± 1.96 × 0.010470 = ± 0.020522
It becomes. From these results, the error range is 903.84 × 0.020522 = 18.548, and the maximum gel strength is estimated to be 903.84 ± 18.548. Using the upper and lower limits of the range of the obtained gel strength maximum value, the upper and lower limits of the maximum temperature are calculated from the approximate expression, and the maximum temperature x = 32.287 or 35.568 from the lower limit of the gel strength maximum value. Thus, the maximum temperature range in which the gel strength exhibits the maximum value is estimated to be 32.3 to 35.6 ° C.

  Subsequently, as a third evaluation test, the sitting time is set to 30 to 120 minutes in addition to 90 minutes that are normally performed as a sitting process in the kneaded product industry, and the resulting gel strength is obtained. evaluated. Specifically, in this evaluation test, only the sitting process under the test conditions of the first evaluation test, the set temperatures of the improved sitting are 40, 45, 50, and 55 ° C., and the sitting time is further set to 30, Sitting for 60, 90, 120 minutes is performed to obtain a total of 16 specimens, and the gel strength of each specimen is obtained.

  Table 4 shows the integrated temperature of the center temperature when sitting (the integrated values of 30, 60, 90, and 120 minutes of the measured temperature every 10 minutes), the maximum temperature and the gel strength. The relationship graph is shown in FIG. Note that some of the gel strength values obtained in this test (see Table 4) differ from the values under the same conditions in Tables 1 and 3 above, because the production area and catching season of the mackerel, which is the material, are different. It is different for each evaluation test and is due to the fact that the properties as a kneaded product material do not completely match.

  As shown in Table 4 and FIG. 4, when the influence of the sitting time on the gel strength at each set temperature is seen, in the example of the set temperature 55 ° C., the gel strength hardly changes between 30 minutes and 60 minutes. Although it showed a value, it was slightly higher in the case of 90 minutes and lower than that in the case of 120 minutes. The two cases with the set temperatures of 40 ° C. and 50 ° C. showed the same tendency, and the gel strength increased as the sitting time increased. In the case of the setting temperature of 45 ° C., the gel strength shows a maximum value of 800 (g · cm) when the sitting time is 90 minutes, and the gel strength tends to decrease to 654 (g · cm) when the sitting time is 120 minutes. ing.

  Here, the conditions under which the maximum value of the gel strength can be obtained are that the integrated temperature is 245 to 292 ° C. and the maximum temperature is 32.3 based on the examination of the integrated temperature and the maximum temperature after receiving the result of the second evaluation test. Since it is estimated to be each range of ˜35.6 ° C., whether or not the relationship between the accumulated temperature and the maximum temperature in Table 4 and the gel strength based on the actual measurement meets these estimated conditions. To consider.

  Looking at the setting temperature of 45 ° C. and sitting for 60 minutes, the maximum temperature is 33.8 ° C., but the accumulated temperature is 183 ° C., the condition is low, and the gel strength is 706 (g · cm). A slightly low value is shown. Next, looking at the case where the set temperature is 45 ° C. and the sitting time is 90 minutes, the integrated temperature is 270 ° C., the maximum temperature is 34.6 ° C., and the gel strength is the maximum value. The strength is 800 (g · cm), which is the maximum value within the measurement range. In addition, in the case where the sitting time is 120 minutes at a set temperature of 45 ° C., the maximum temperature is 34.8 ° C., the condition is satisfied. However, the accumulated temperature is 350 ° C. and the condition is not satisfied, and the gel strength is slightly low. 654 (g · cm) is shown.

  Similarly, for other set temperatures and sitting times, as a result of examining the relationship between the values of the integrated temperature and maximum temperature and the magnitude of the gel strength, if both the estimated integrated temperature and maximum temperature conditions are satisfied, the actual measurement will be performed. It can be confirmed that the gel strength based on this shows a high value, and it is understood that the estimated conditions are appropriate.

  From the above, the conditions in which the gel strength shows the maximum value while performing the improved sitting at the set temperature of 40 to 55 ° C. and the sitting time of 30 to 120 minutes are the integrated temperature of 245 to 292 ° C. and the maximum temperature of 32.30. This is a case of 3 to 35.6 ° C. Among them, the possibility that the gel strength takes the maximum value becomes extremely large when the integrated temperature is 269 ° C. and the maximum temperature is 33.9 ° C. Regarding the conditions of the set temperature and the sitting time, it can be seen that the setting temperature of 45 ° C. and the sitting time of 90 minutes, which showed the highest values of gel strength based on actual measurement, are the most desirable conditions.

  Next, until now only unbleed horse mackerel has been the subject of evaluation, but as a new evaluation test, can fish species other than horse mackerel be seen to have an effect of improving gel strength when undergoing improved sitting? An assessment of whether or not was made. This evaluation test is a sitting process under the test conditions of the first evaluation test, except that the set temperature of the improved sitting is only 45 ° C., and the same fish, maji, maeso, walleye, konoshiro and chub fish Each specimen was subjected to a sitting process for 90 minutes under the same conditions to obtain five specimens, and each gel strength was obtained. The walleye pollock used a commercially available frozen surimi class A, and the other fish species were fresh fish caught in the Karatsu Bay area and used as minced meat without being exposed to water.

  In addition, for comparison, the meat paste-like material using the same fish species as in the case of the improved sitting, after stuffing the casing, the same sitting process is performed for 90 minutes in the conventional sitting instead of the improved sitting, and the same as above after sitting The gel strength was obtained for each of the five specimens obtained by steaming and cooling. However, when performing this conventional sitting, in order to make the comparison between the improved sitting and the conventional sitting appropriate and meaningful, the gel strength value in the conventional sitting is increased in the same manner as the improved sitting of the horse mackerel. The specimens manufactured by performing a conventional sitting under the desired conditions are verified in advance and used for comparison with the specimens obtained through the improved sitting.

  Prior to the production of the specimens that have been conventionally sitting, first, the meat paste-like material in the sitting process, which is obtained for each specimen of the horse mackerel that has been sitting in the conventional sitting as a comparative example in the first evaluation test. Of the four values of the center temperature after 30 minutes, the center temperature after 60 minutes, the maximum temperature, and the integrated temperature (see Table 1 above), any temperature index value is most closely related to the gel strength value. I examined whether or not. As a result, even in the conventional sitting, the predicted value of the gel strength obtained from the approximate expression is actually measured from the values of the coefficient of determination shown in Table 2 when the integrated temperature and the maximum temperature are used as variables as in the improved sitting of the horse mackerel. It can be said that it is closer to the true gel strength obtained from With respect to the integrated temperature and the maximum temperature, a condition for the predicted gel strength value to show the maximum value is obtained, and the relationship with the gel strength based on actual measurement is verified.

  From the above approximate expression (see FIG. 2) showing the relationship between the accumulated temperature and gel strength in conventional sitting, when the accumulated temperature is about 304 ° C., the maximum gel strength value of about 696 (g · cm) can be derived. From the above approximate expression representing the relationship between the gel strength and the gel strength (see FIG. 3), when the maximum temperature is about 37.0 ° C., the maximum gel strength value of about 697 (g · cm) can be derived. And as in the case of the improved sitting of the horse mackerel, as a result of obtaining the upper and lower limit values of the integrated temperature and the upper and lower limit values of the maximum temperature from the approximate equations using the upper and lower limits of the range of the maximum gel strength, It can be estimated that the integrated temperature range where the intensity is maximum is 213 to 394 ° C., and the maximum temperature range is 26.5 to 47.5.

  Further examination is made as to whether or not the relationship between the integrated temperature and maximum temperature values in Table 1 above and the gel strength based on the actual measurement matches with these conditions. Both the temperature and the maximum temperature are included in the range where the gel strength shows the maximum value when the set temperatures are 40 ° C., 35 ° C., and 30 ° C. Both of these satisfy the conditions for both the integrated temperature and the maximum temperature, and the gel strength is higher than in other cases. In particular, in the case of a set temperature 35 ° C. which is an integrated temperature (285 ° C.) and a maximum temperature (35.1 ° C.) that are closest to the integrated temperature 304 ° C. and the maximum temperature 37.0 ° C. that can lead to the maximum predicted value of gel strength. Shows the maximum gel strength of 715 (g · cm) in each of the conventional sitting cases, and the relationship between the integrated temperature and the maximum temperature values and the gel strength values at other set temperatures. Together, it can be seen that the estimated temperature conditions are appropriate as in the case of the improved horse mackerel sitting.

  Therefore, in the conventional sitting, the conditions of the set temperature of 35 ° C, which showed the highest value of gel strength based on actual measurements, were adopted while satisfying the accumulated temperature and maximum temperature conditions. Apply and perform the sitting process. Even in the case of this conventional sitting, the conditions other than the point that the set temperature of the conventional sitting is only 35 ° C. are the same in the sitting process in the test conditions of the first evaluation test. Five specimens were obtained by performing a sitting process for 90 minutes.

  During each sitting step, the temperature was measured for each fish species in the same manner as in the first evaluation test. Table 5 shows the maximum temperature and integrated temperature for each fish species during the sitting period, along with the gel strength values obtained, for both the improved sitting and the conventional sitting. Moreover, the comparison graph of each acquired value of the gel strength for every fish kind was shown in FIG.

  As shown in Table 5, regardless of the type of fish, regardless of the type of fish, the total temperature and maximum temperature of both improved and conventional seats are almost the same as the standard horse mackerel. You can see that It can be said that at least the temperature change during each sitting process shows the same tendency as the horse mackerel regardless of the fish species. In addition, the integrated temperature and maximum temperature for each fish species are both included in the above temperature ranges for the gel strength to show the maximum value, and the set temperature of the improved sitting based on the optimum conditions for the horse mackerel It can also be seen that the set temperature of 45 ° C. and the conventional sitting temperature of 35 ° C. are appropriate conditions for allowing the above-mentioned fish species other than the horse mackerel to proceed with the sitting process similar to the horse mackerel without problems.

  As for the gel strength, as shown in FIG. 5, in any fish species, a high value was obtained by the improved sitting compared to the conventional sitting. However, in the case of each test body that has undergone an improved sitting using the horse mackerel, maeso, walleye pollock, and konoshiro, a value significantly higher than the gel strength (right bar graph in FIG. 5) in the case of the conventional sitting for comparison. However, in the case of the improved seat of chub mackerel, it can be seen that the value remains slightly higher than that of the conventional seat. The horse mackerel and the maeso are easy to sit and difficult to return to, so the effect of sitting is significant, while the mackerel is difficult to sit and easy to return, so the effect of sitting is considered to be small.

  In addition, so far we have evaluated sitting with only salt as an additive, but in the kneaded product industry it is common to add other additives such as starch, so as a new fifth evaluation test, A specimen was manufactured and evaluated in a blended state close to the kneaded product. Specifically, 2.0% sodium chloride, 5.0% whole egg, 3.3% starch and 8.0% sugar are added to unbleached maji minced meat in the same composition as a commercially available maji surimi product. It was crushed for 45 minutes to obtain a meat paste material. The climbing temperature was 10 ° C. or less, and the moisture was 79%. The obtained meat paste-like material was packed in a polyvinylidene chloride casing (folded diameter: 4.8 cm), tied, temporarily stored in a refrigerator at 0 ° C., and then taken out as appropriate, 30, 40, 45, 50 Improved sitting was performed for 90 minutes at six set temperatures of 60, 70, and 70 ° C. The surimi after sitting was steamed at 90 ° C. for 40 minutes using a kamaboko steamer to obtain a kamaboko specimen, cooled to room temperature, and gel strength was obtained. Table 6 shows the relationship between each set temperature of the improved sitting and the gel strength of each obtained specimen.

  As shown in Table 6, the specimens that have undergone the improved sitting have a relatively high gel strength of 600 (g · cm) or more at any set temperature of 30 to 70 ° C. Among them, the gel strength showed a very high value of 997 (g · cm) when the improved sitting at a set temperature of 45 ° C. was performed.

  From these evaluation results, it became clear that a kneaded product with high gel strength can be obtained by the improved sitting in which the material temperature is lowered during the sitting process of the kneaded product. However, in order to ensure high gel strength through such improved sitting, it was found that temperature control was required to keep the integrated temperature and maximum temperature during the sitting process within an appropriate range.

  As described above, in the method for producing a fish paste product according to the present invention, in the sitting step, after reaching a predetermined maximum temperature, the temperature of the material is gradually decreased so as to reach a predetermined integrated temperature, so that the final heating is performed after sitting. The gel strength of the fish paste product obtained can be increased, and even if it is difficult to obtain elasticity with the conventional method, it is confirmed that it is possible to produce a fish paste product with high elasticity and excellent texture. did it.

It is a graph which shows the temperature change in the sitting process in the manufacturing method of the fish meat paste product which concerns on this invention. It is a graph which shows the relationship between the integrated temperature in the sitting process in the manufacturing method of the fish meat paste product which concerns on this invention, and the gel strength of a paste product. It is a graph which shows the relationship between the maximum temperature in the sitting process in the manufacturing method of the fish paste product which concerns on this invention, and the gel strength of a paste product. It is a graph which shows the relationship between the sitting time in the manufacturing method of the fish paste product which concerns on this invention, and the gel strength of a paste product. It is a graph which shows the difference for each kind of material fish, and the difference with the product by a conventional method of the kneaded product gel strength obtained with the manufacturing method of the fish paste product concerning this invention.

Claims (4)

In a method for producing a fish paste product obtained by adding salt to fish meat and crushing the meat paste-like material obtained at least through a sitting process to obtain a paste product,
In about 60 to 120 minutes as the sitting step, the meat paste-like material is first heated from a temperature of about 10 ° C. or less to a maximum temperature state in which the center of the material becomes about 30 to 40 ° C. The whole pasty material is gradually lowered while keeping the integrated temperature value within the predetermined range, which is the sum of the measured temperatures at the center of the material every predetermined time interval from the start of the sitting process. A method of manufacturing a fish paste product characterized by In the method for producing a fish paste product according to claim 1,
The meat paste-like material is placed in a sitting space at an initial atmospheric temperature of 40 to 50 ° C. in the state of the initial temperature, and the temperature in the sitting space is predetermined by natural heat radiation or forced cooling to the outside of the space. A state where the rate of decrease is gradually reduced,
In the sitting step, the meat paste-like material is heated up to reach an equilibrium with the gradually decreasing ambient temperature, which is higher than the material temperature in the initial state, and then the temperature is lowered with a further decrease in the ambient temperature. A method for producing a fish paste product characterized by the above. In the method for producing a fish paste product according to claim 1 or 2,
The meat paste-like material is heated to about 32 to 36 ° C. as the maximum temperature during the sitting process, and the integrated temperature obtained by totaling the measured temperatures at the center of the material every 10 minutes from the start of the sitting process is about A method for producing a fish paste product, characterized in that the temperature can be lowered from the maximum temperature state to 245 to 292 ° C. In the method for producing a fish paste product according to claim 3,
The sitting step is about 90 minutes, and the initial atmospheric temperature of the sitting space is about 45 ° C.
The meat paste material is heated to about 34 ° C. as the maximum temperature during the sitting step, and the temperature is lowered from the maximum temperature state so that the integrated temperature is about 270 ° C. Manufacturing method for fish paste products.

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