JP2009219479A - Method for producing bone-containing fish meat paste, and method for producing processed food using the paste - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a method for producing bone-containing fish meat paste including pulverizing frozen deodorized bone-attached fish meat into ultra-fine state so as to enable efficient intake of quality protein and calcium of fish without making a consumer take notice of presence of the bones, easy to drink by being used for kudzu soybean curd, and further improved in helping to absorb quality calcium and animal protein. <P>SOLUTION: The method for producing bone-containing fish meat paste includes: soaking deodorized bone-attached fish meat in hot water at 100 °C for 20-40 sec followed by eliminating fish scales, contamination and dark colored flesh from the bone-attached fish meat by water washing; heating the bone-attached fish meat together with water and burdock at temperature of 70-128 °C under the barometric pressure of 1.7-2.5 for about 20-40 min followed by freezing the fish meat to be solidified; and thereafter pulverizing the frozen solidified bone-attached fish meat into the size of 0.003-0.010 mm to make it pasty. <P>COPYRIGHT: (C)2010,JPO&INPIT

Description

  The present invention relates to a method for producing a fish paste having bones rich in calcium, and a method for producing a processed food using the fish paste.

Brick products that have been smashed with fish and cooked or seasoned with seasonings have been popular with Japanese people for a long time, generally called salmon and bamboo rings, and also have deep-fried Satsuma, hanpen, shinodaki, fish sausage. Is generally known. These brick products use white fish meat such as esos, kisses, flounder, flatfish, sea bream, gusset, and sea bream. First, remove bones, skin, blood, and muscles, wash with water, and then with a meat grinder. Add salt, egg white, miso, sugar or starch and other seasonings to the crushed and crushed fish meat and blend until it becomes sticky again, and paste the resulting sliding on a board such as cedar or pine, Steamed steamed rice is steamed, and the obtained sliding meat is steamed in a state where it is attached to the peripheral surface of the bamboo stick, and the bamboo stick is removed from the bamboo stick after steaming. Fried fish fillet is fried with Satsuma, and fish fillet with yam is cast in a mold and treated with hot water.
The above salmon and bamboo rings are made from white fish that has elasticity (strength of legs), so the characteristic is that they are crunchy and difficult to bite, but healthy people prefer it, but for elderly people, it becomes fine in the mouth There is a problem that chewing is troublesome and if it is swallowed without chewing well, the esophagus is clogged.

In addition, fish meat slicing, pork back oil, soybean protein, etc. are kneaded and spread into a thin skin to produce an outer skin. A fishery processed product using a steamed piglet topped with a cuttlefish skin cut on the outer surface of the skin has been proposed (see, for example, Patent Document 1).
The invention described in Patent Document 1 has a three-layer structure in which katsumi is enclosed inside the outer skin having elasticity and richness with fish protein and pork back oil, and a hot-boiled fish pork fillet is provided in the center of katsu. Because it is formed, when you put it in the mouth, first of all, the elasticity of the bowl-like hull with a Chinese-like odor derived from pork back oil, then the creamy texture of the katsu, and finally the unique elasticity of the pork fillet There is an advantage that there is a surprise that there is fun to enjoy sex. However, because the outer skin is made of high-elasticity pork fillet and pork back oil, it is difficult for people who have lost their teeth or the elderly to bite the outer skin. Unfavorable for the elderly with high morbidity, and because the pork is a low-fat white meat, it is highly elastic, and the pork fillet during the fight is difficult for the stomach tissue to decompose and the digestive function is weak Was not preferred.

In addition, the tissue-improving agent made by mixing sugar and salt at a weight ratio of 1: 1 is soaked with fish meat that has been cut into 6-7 cm after removing bones and scales, seasoned and dehydrated, and in a temperature environment of 5 ° C. And a method for producing a smoked-flavored fish ham candy product for a short period of time within 10 minutes at room temperature after dehydrating by standing for about 24 hours, dehydrating, rinsing and wiping off moisture (for example, Patent Document 2).
The smoke-flavored fish meat described in Patent Document 2 is dehydrated with salt and smoked, so it has a texture similar to that of livestock ham, difficult to chew and difficult to swallow, and to disperse fish tissue in the stomach There was a problem that the digestive organs of elderly people with slow gastrointestinal tracts were slow and heavy.

In addition, in order to stabilize the taro tissue, the frozen spherical taro is thawed in a solution containing cations such as magnesium ions, aluminum ions, calcium ions, or thawed by steam thawing. Then, a portion of the surface of the taro is exposed around the thawed taro and the fish fillet is wrapped and deep-fried with high temperature cooking oil so that the fillet is expanded in the centrifugal direction or centripetal direction. There has been proposed a method for manufacturing a roller pad that prevents peeling from the surface of the taro (see, for example, Patent Document 3).
The invention described in Patent Document 3 has a problem that taro also absorbs edible oil and is unsuitable for elderly people with weak digestive function because of its high calorie content.

In addition, a bowl with ingredients that wraps cooked rice and cooked vegetables is proposed with an outer envelope material in which salt, thickening polysaccharide, seasoning, etc. are added to and mixed with white fish such as ray and salmon. For example, see Utility Model Reference 1).
The invention described in Utility Model Document 1 uses a low-fat white fish as a material for the outer envelope material, so it is highly elastic and difficult to bite. There was a problem that there was.

By the way, there is kuzu tofu using kuzu powder as a food that is solid when it is eaten, but starts to melt at body temperature in the mouth and becomes a viscous gel, which is easy to swallow without chewing and has very good digestion and absorption.
Katsutofu is mixed with water and kuzu powder, soba or roasted sesame seeds in a mortar and pasted into a paste, and the resulting mixture is poured into a mold container at room temperature. A method for producing kuzu tofu that solidifies by standing (for example, see Patent Document 4) and a method of adding kuzu powder to soy milk and pulverizing green soybeans have been proposed (for example, see Non-Patent Document 1).
Katsutofu described in Patent Document 4 and Non-Patent Document 1 is most necessary to use only plant materials such as buckwheat, sesame, crushed edamame, miso, etc., and to make up human bodies such as animal protein and calcium. Because it does not contain essential nutrients, there is a problem that it is unsuitable for elderly people and growing children.

Also, milk, fresh cream, cheese melted by heating, kuzu powder and salt are put into a heating container, kneaded into a gel while stirring on a medium heat, and the kneaded product is poured into a mold container at 5 ° C. There has been proposed a method for producing kuzu tofu which is allowed to stand in a temperature environment and solidify by cooling (see, for example, Patent Document 5).
In the invention described in Patent Document 5, when the kneaded product poured into the mold container is cooled, both the kneaded powder kneaded with water solidifies by cooling and the cheese fat solidifies by cooling. It is easy to swallow and the burden on the stomach is reduced. However, since the main ingredients are kuzu powder, milk, and cheese, the resulting product is not very elastic and has a Japanese-Western eclectic dessert style, which is unsuitable for use as a side dish. Furthermore, since cheese and fresh cream are high fat, there is a problem of promoting adult diseases.

In addition, agar containers with cherry blossoms on the bottom add agar or seasoning to kuzu powder, pour heated kneaded mixture and water-cooled Japanese confectionery (for example, see Patent Document 6), sugar, carrageenan, locust bean gum, xanthan gum, etc. A jelly confectionery obtained by mixing and heating the gelling agent and water, pouring into a mold container and leaving it in a temperature environment of 1 to 5 ° C. (see, for example, Patent Document 7) has been proposed.
The invention described in Patent Document 6 or Patent Document 7 lacks nutrients and has increased viscosity by a gelling agent, which is contrary to the needs of today's consumers who are shy of additives. was there.
JP 2003-289832 A JP 2007-29011 A Japanese Patent Laid-Open No. 7-231765 JP 2001-120236 A Patent Publication of Japanese Patent No. 3624218 JP 58-170436 A Japanese Unexamined Patent Publication No. 1-153051

Utility model document 1

Registered Utility Model Gazette of Utility Model Registration No. 3098805
Homepage of the product "Kaguya Hime" on the Internet

  The present invention was devised in view of the above-mentioned problems of the prior art, and can be used very easily for dishes of all genres by pulverizing the bone-attached portion of fish meat that has been disposed of in the past. This makes it possible to efficiently consume high-quality protein and calcium from fish without making consumers aware of the presence of bone, and the main ingredients are ultra-finely ground fish bone, fish meat and kuzu powder. This makes it easy for infants and elderly people with dysphagia to take in with increased absorption of calcium and high-quality animal protein, and also contributes to the separation of fish from young people The purpose is not to bother the consumer of the trouble of removing the bone and skin.

In the invention according to claim 1 of the present invention, after deodorizing the fish with bone, the fish with bone is immersed in hot water at 100 ° C. for 20 to 40 seconds, and then taken out from the hot water, and then the bone with water. The scaled fish, dirt and blood are washed away from the attached fish meat, and the resulting fish with bone is mixed with water and beef bowl in a temperature environment of 70 to 128 ° C. and a pressure environment of 1.7 to 2.5 atm. After the pressure-heated for 40 minutes and freeze-solidifying the resulting pressure-heated fish with bone, the frozen-solid fish with bone was crushed to a size of 0.003 to 0.010 mm to make a paste. Features.
The invention according to claim 2 is a bone-in fish paste pulverized to a size of 0.003 to 0.010 mm by the manufacturing method according to claim 1, while heating the fish paste together with kuzu powder and broth. It is characterized in that kneading is obtained by kneading, and the obtained koji is put in a mold container and left to stand in a temperature environment of 2 to 5 ° C. to solidify.

The present invention has a convenience that it can be easily used for all kinds of dishes because the bone-attached portion of the fish body, which has been disposed of in the past, is deodorized and then finely pulverized together with the bone. In addition, since the fish meat is pulverized ultra finely, there is an effect that digestion absorption is good without placing a burden on the digestive organs.
The present invention produces the katsutofu with ultra finely ground fish meat paste and soup stock and katsu powder to produce koji tofu with ultra fine bone powder and fish meat. Combined with the property of elasticity caused by heating of protein, it can be easily scratched with chopsticks or spoons, etc., even though it is a solid with a certain degree of hardness and elasticity in a normal temperature environment. It melts at the body temperature of the mouth and becomes a semi-liquid body that is viscous when passing through the esophagus, and even elderly people with dysphagia can easily feed it into the stomach, and the fish bone and fish meat Since it is pulverized, it has the effect of being able to be ingested in a form that is easily digested and absorbed by calcium and animal proteins, which are often deficient in the elderly.

BEST MODE FOR CARRYING OUT THE INVENTION

  The purpose of making bone-in fish meat that has been disposed of in the past ready for use in all types of dishes is to wash the deodorized bone-in fish meat, heat it in a high-pressure environment, freeze and freeze it, and then pulverize it finely That was realized. In addition, even for dysphagia who are immaturely swallowed and have weak digestive absorption function, and infants or those who dislike fish and prefer to eat soft foods, they are unaware that fish is mixed in a high proportion and high quality with high calcium. The purpose of making fish protein ingestible was realized by utilizing the property of solidifying below a certain temperature of kuzu and the property of generating elasticity by heating the fish meat.

  Usually, the samurai used the boneless part of the torso, excluding the sickle, for 3 pieces and used it for sashimi, pottery, etc., and discarded the sickle part. The scythe is the part of the front of the abdomen that touches the heel of the heel and the part with the chest heel. Despite the fact that the scythe is the part corresponding to the so-called Toro where the most fat is deposited, the reason for discarding it is because the bone is attached to the scythe, the rib is extremely hard, and the bone is mistakenly esophagus. This is because it is dangerous to get caught in the area. In Example 1, a scythe is used as a material.

  Sakama is sanitized, sanitized and deodorized by applying ozone treatment. After the ozone treatment, the sickle is further mixed with salt and sugar, and is left to stand at room temperature for about 2 hours. The mixing ratio of salt and sugar is preferably salt: sugar = 2: 5. Adhering a mixture of salt and sugar to a scythe after ozone treatment and leaving it for about 2 hours at room temperature removes the odor of sea bream and removes moisture from the fish meat by the dehydration action of the salt. This is because of the addition of sugar to the fish meat. Next, salt is removed by exposing the sickle to running water for about 1 hour. After the salt removal step, the scythe is placed in boiling water at 100 ° C. for about 30 seconds. The scythe taken out from the hot water is placed on a scissors etc., and after removing scales, blood, or skin, it is washed. After the washing process, put 250cc of water and 25g of beef bowl with skin against 800g of scythe in a heating container, under a temperature environment of 70-128 ° C and a pressure environment of 1.7-2.5 atm. Pressurize and heat for about 20-40 minutes. The use of skinned beef bowl is for odor elimination. After the pressure heating process, the scythe is taken out of the heating container and left at room temperature to dissipate heat. When the temperature of the sickle is at room temperature due to heat dissipation, the whole sickle is frozen. Freezing may be performed by any method as long as the product temperature is -20 ° C or lower. After freezing, the scythe is crushed to a size of 0.003 to 0.010 mm in a frozen state. When the scythe is pulverized in a frozen state, a pacojet (trade name of Paco Trade Age) is used in Example 1. The crushed material of 0.010 mm or less of the obtained sickle is vacuum packaged in an airtight synthetic resin bag to obtain a product. The crushed scythe is pulverized into a tissue having a size of 0.010 mm or less in bone and fish meat, and when thawed, the crushed bone powder and fish meat powder are dispersed in the body fluid in which the salmon has been thawed. It has a paste-like shape, has no peculiar smell of fish, can be easily used in dishes of all genres, and fish bones and fish meat are contained in the cooked dish because it is finely pulverized. It is hard to notice.

The Example of the manufacturing method of the processed food using this invention bone-in fish paste is demonstrated.
The raw materials are as follows.
60 g of paste scythe manufactured in Example 1
Soy milk 100cc
Japanese style soup 100cc
Kuzume powder 15g
The raw material is put into a thick pan and heated while kneading for about 10 minutes so as not to leave grains of kuzu powder while mixing. When it becomes gelled, remove the pan from the fire, let it stand at room temperature, let it cool to room temperature, pour it into a mold container, leave it to stand in a temperature environment of about 5 ° C for about 2 hours to solidify it, and obtain.
The above raw materials are put in a thick pan and heated while mixing for about 10 minutes so that the kuzu powder particles do not remain. When gelled, filled in a synthetic resin bag having airtightness and heat resistance. In addition, it is included in the present invention that the product is cooled and solidified in a sealed state in a temperature environment of about 5 ° C.

  Paste scythe is rich in protein, and by crushing frozen scythe into a paste, katsume powder is interposed between the cut koji meat tissues, and it is softer than koji and only katsume and water. Katsutofu with a crisp texture was obtained from the katsutofu produced in the above. Katsutofu exhibits flexibility at body temperature, so when the refrigerated product obtained in Example 2 is put in the mouth, it starts to dissolve in a viscous semi-fluid, and is easy to swallow. The kudzu part is completely melted at body temperature, and the rib tissue and the rib tissue having a size of 0.010 mm or less are dispersed, and there is an effect that the burden on the stomach is small and the digestion and absorption are good.

A method for producing a processed food using the bone-in fish paste of Example 3 will be described.
The raw materials are as follows.
60 g of paste scythe manufactured in Example 1
Soy milk 100cc
Japanese style soup 100cc
Kuzume powder 15g
Some of coconut skin cut into approximately 0.5 mm, green leaves and nuts are put in a thick pan and heated while kneading for about 10 minutes so as not to leave grains of kuzu powder. When it becomes gelled, remove the pot from the fire, let it stand at room temperature, let it cool to room temperature, and cut or crush it into a mold container to about 0.5 mm. Then, it is allowed to stand and cool in a temperature environment of about 5 ° C. for about 2 hours to solidify to obtain a product.

The Example of the manufacturing method of the processed food using this invention bone-in fish paste is demonstrated.
The raw materials are as follows.
60 g of paste scythe manufactured in Example 1
100cc milk
Western-style soup (bouillon) 90cc
10cc white wine
Kuzume powder 15g
The raw material is put into a thick pan and heated while kneading for about 10 minutes so as not to leave grains of kuzu powder while mixing. When it becomes gelled, remove the pan from the fire, let it stand at room temperature, let it cool to room temperature, pour it into a mold container, leave it to stand in a temperature environment of about 5 ° C for about 2 hours to solidify it, and obtain. The resulting product tasted Western-style and was delicious. I do not feel that the main material is a scythe.

The Example of the manufacturing method of the processed food using this invention bone-in fish paste is demonstrated.
The raw materials are as follows.
60 g of paste scythe manufactured in Example 1
Soy milk 100cc
Chinese-style broth (chicken soup) 90cc
Shaoxing sake 10cc
Kuzume powder 15g
The raw material is put into a thick pan and heated while kneading for about 10 minutes so as not to leave grains of kuzu powder while mixing. When it becomes gelled, remove the pan from the fire, let it stand at room temperature, let it cool to room temperature, pour it into a mold container, leave it to stand in a temperature environment of about 5 ° C for about 2 hours to solidify it, and obtain. The resulting product tasted Chinese and was delicious. I do not feel that the main material is a scythe.

Claims (2)

  After deodorizing the boned fish meat, the boned fish meat is immersed in hot water at 100 ° C. for 20 to 40 seconds and then removed from the hot water, and then the scales, dirt and blood are washed away from the boned fish meat with water. The obtained fish with bone is heated under pressure in a temperature environment of 70 to 128 ° C. and in a pressure environment of 1.7 to 2.5 atm with water and beef bowl, and the resulting pressurization is performed for about 20 to 40 minutes. A method for producing a bone-in fish paste, characterized in that after the frozen boned fish meat is frozen and solidified, the frozen and solidified fish meat is pulverized to a size of 0.003 to 0.010 mm to form a paste.   By the manufacturing method according to claim 1, a fish paste containing bone pulverized to a size of 0.003 to 0.010 mm is manufactured, and the fish paste is kneaded while heating with kuzu powder and soup stock to obtain katsu, A process for producing a processed food using a bone-in fish paste, characterized in that the obtained kuzu is put in a mold container and left to stand in a temperature environment of 2 to 5 ° C. to solidify.