JP2009232814A - Method for producing meat from aquatic raw material containing portion unfavorable for food - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a method for producing favorable edible dehydrated meat having less odd taste and odd smell from raw material which contains portions unfavorable for food such as inner bowels and dark colored flesh. <P>SOLUTION: The method for producing edible dehydrated meat comprises crumbling frozen raw material to be rapidly thawed, washing the frozen raw material, and subjecting the thawed raw material to high-speed centrifugal dehydration. Alternatively to the above method of crumbling the bowel-containing frozen raw material and subjecting the material to high-speed washing, the method comprises coarsely cutting the whole of an original raw fish with bowels, washing and then crumbling the coarsely cut fish to obtain meat paste and edible dehydrated meat. <P>COPYRIGHT: (C)2010,JPO&INPIT

Description

  The present invention relates to a method for producing edible washed dehydrated meat from fish containing edible unpleasant parts such as the head, internal organs, and blood.

  The fish meat is minced, washed (exposed), dehydrated, added with sugars, polyphosphates and other additives to crush it into a surimi and frozen in general.

  The above surimi is further crushed, molded, and heat-solidified into kamaboko and other paste products such as kamaboko. However, fresh fish must be used as a raw material for surimi, and frozen fish has sufficient elasticity. I couldn't.

  As a method for solving such a problem, a method of defrosting frozen fish meat and dehydrating it has been proposed (Patent Document 1). According to this method, an excellent surimi can be produced using frozen fish as a raw material, and surimi production, which is limited to the period when fresh fish is available, can be performed regardless of the period.

  Such dehydrated fish meat used for food as a processing material usually has to remove the head, internal organs, bones and skin from the fish body as a raw material.

  The reason for using only fish meat during the production of surimi is that myofibrils are degraded by proteolytic enzymes contained in parts other than fish (especially the internal organs) and the elasticity of the surimi is reduced. In addition, the product value is lowered by lipids and other components.

  Therefore, there is a problem that a small fish body takes time for meat collection and cannot be used as a raw material for surimi.

  Patent Document 2 proposes a method of dewatering by refining meat (not including internal organs) containing blood-gated meat to a myofibril level in an exposure solution, and subjecting it to reduced-pressure exposure under 10 mmHg. According to this method, it is possible to obtain bleached meat that is decolorized and has very little odor component, so it has become possible to use sardines that were not suitable for surimi raw materials, but the cost for miniaturization to the level of myofiber High was inevitable.

  On the other hand, fish that does not give elasticity even if it is surimi and is not fresh can be used as raw materials (edible materials) such as tsunami and fish hamburger by making fish mince, but the internal organs are also removed in these applications. There was a need to do. This is because, when fish meat containing internal organs is processed, a taste (bitterness etc.) and a bad smell (odor etc.) are produced in the product due to the components contained in the internal organs, and the commercial value is remarkably lowered.

Therefore, fish mince that does not require elasticity, including those that contain internal organs and the like, and those that are mainly made of blood from red fish, are often discarded without being eaten due to the occurrence of off-flavors and odors.
Japanese Patent Laid-Open No. 1-337064 JP-A-1-222761

  In view of the above, an object of the present invention is to obtain a production method in which a raw material having an off-flavor and off-flavor is contained at a low cost and is excellent in washed dehydrated meat by including viscera, blood meat, and the like.

  In the present invention, the whole fish is cut into pieces of about 1 to 8 mm, dispersed in an alkaline solution, large solids such as bones and heads are separated by filtration, and then solid-liquid at a high speed under a pressure of 2000 G or more. By centrifuging the meat, high-quality exposed meat is obtained.

  According to the method of the present invention, even if the raw material contains viscera, the water-soluble digestive enzyme is separated from the fish meat in a short time together with the alkaline solution, so that the quality of the fish meat hardly changes.

  Since the whole raw fish can be used in the present invention, the yield with respect to the raw material weight is very good as compared with the conventional method of collecting only fish meat.

  In the conventional surimi manufacturing method, the liquid is changed and washed multiple times (exposed), but in this method, the cleaning can be suppressed to one time by fragmentation. Therefore, there are advantages such as simplification of the work process, water saving effect and reduction of waste water treatment cost due to a small amount of waste liquid. In addition, normally, if clean water washing (fresh water bleaching) is not performed, baking soda will affect the taste of dehydrated meat, but the concentration of baking soda can be lowered by fragmentation, so there is no problem with the taste. Can be suppressed.

  As a raw material for surimi, even with raw materials with poor freshness (fishes that are caught in large quantities, fish that cannot be managed with freshness, miscellaneous fish, processed residues, etc.), this method can be used to produce good washed and dehydrated meat with less off-taste and raw odor. It is possible. These can be used for various processed products as food materials.

  The present invention makes it possible to process a whole fish, and processes the raw material in which fishes of different sizes that are not suitable for processing are mixed or a raw material in which a plurality of fish species are mixed without being selected. be able to. Therefore, it is possible to prevent a decrease in freshness at the time of sorting, save labor, and effectively use low-use resources.

  In the present invention, the lipid is easily separated from the fish meat by refining the fish meat and suspending it in an alkaline solution. Since the lipid is separated and removed in the centrifugation step, fish that has been high in lipid content and not suitable for surimi can be used as a surimi raw material.

  According to the present invention, it is possible to remove off-flavor odor from blood, meat, etc. that are not suitable for food due to a unique off-flavor or raw odor, and can be used as a surimi or food material.

According to the present invention, enzymes, extracts and minerals contained in fish meat (including head, internal organs, bones, etc.) can be efficiently extracted or removed.

  The raw material in the present invention can be applied to all fish. In particular, small fishes are extremely effective because they can be processed in their entirety without removing the internal organs, head, bones and the like in advance. The main raw materials are not only fresh fish but also frozen fish and processed fishery residues for food materials.

  The frozen raw material is initially frozen pieces having an average particle size of about 1-8 mm. For the fragmentation, a freeze pulverizer, a crusher, a grinder, or the like can be used. In addition, if it is a processing residue such as saw milling powder or grinder cutting powder during freezing processing, it becomes a raw material as it is.

  An alkaline solution is used as the cleaning (bleaching) solution. As the alkali, any of those recognized as food additives can be used, but sodium bicarbonate can be preferably used from the viewpoint of cost. Fragmented fish meat can be thawed in an alkaline solution (1% or less aqueous sodium bicarbonate) and stirred for a very short time, and by using an alkaline solution (sodium bicarbonate water) for the thawed water, It can prevent protein degradation due to pH reduction and prevent protein outflow from fish meat. Moreover, since the pH can be adjusted efficiently in a short time by fragmenting fish meat to about 1 to 8 mm, the baking soda concentration can be suppressed to a low concentration (0.05% or less).

  If the fish pieces are less than 1 mm, the pulverization time is long and the cost is high, and if it exceeds 8 mm, the digestive enzymes, pigments and odor components contained in the pieces are not sufficiently extracted into the alkaline solution.

  Stirring at the time of thawing is efficient when it is performed by generating fine bubbles in the thawing tank (bubbling). By these bubbles, fats in the raw material that cause a reduction in the quality of dehydrated meat rise and can be removed.

  In the case of fresh ingredients, mince them with a chopper and put them into the same cold sodium bicarbonate water. In this case, so as not to raise the temperature, sherbet-like sodium bicarbonate water (or cold sodium bicarbonate water containing flaky ice) is introduced into the chopper along with the fish meat.

  If necessary, pass the thawed fish suspension through a grinder and further refine it (about 1 mm or less). This process is to refine the solids such as bones contained in the fish meat, those that do not contain them in the raw material, those that dare leave bones, those that are sufficiently refined when frozen sliced Can be omitted.

  Finally, the fish suspension solution is centrifuged to obtain washed dehydrated meat. It is desirable to dehydrate as strongly as possible, and it is necessary to centrifuge at a pressure of 2000 G or higher, preferably 8000 G or higher from the viewpoint of recovery rate and dehydration rate. Due to the pressure-out effect at this time, components causing off-flavors and off-flavors are efficiently removed. If the pressure is less than 2000 G, the off-flavor and off-flavor components cannot be sufficiently removed, and the separation time becomes longer. Therefore, in the case of fish meat containing internal organs, protein decomposition proceeds.

  Use a centrifuge that is optimal for the degree of fish meat fragmentation. In other words, it is preferable to use a high-speed continuous centrifuge (such as a centrifugal three-layer separator) because the smaller the particles, the more powerful centrifugation is required. However, separation can be performed in a short time and the temperature of the recovered dehydrated meat rises. If there is no (10 ° C. or higher), any separation means can be applied. If the particles are coarse, they can be placed in a bleached bag and dehydrated with a centrifugal dehydrator.

  If centrifugation is performed at 2000 G or more as in the present invention, the visceral and blood meat extracts, minerals, enzymes, and the like are efficiently extracted and separated together with the washing solution. It can also be used.

  When manufacturing surimi from the raw material containing the internal organs, 0.05 to 0.5% of egg white is added to the thawing and washing solution of the raw material, and 1 to 2% of egg white is added to the obtained dehydrated meat. By adding egg white to the thawing washing liquid, protein damage caused by digestive enzymes contained in the internal organs can be suppressed and water separation can be improved. If the amount of egg white added to the cleaning solution exceeds 0.5%, the cost increases, the workability decreases and the effect decreases, and if it is less than 0.05%, the predetermined effect cannot be obtained.

  FIG. 1 is a flowchart showing the production process of round surimi. In this method, the smaller the sliced fish meat, the higher the cleaning effect.

  After suspending in a cold sodium bicarbonate solution, it is desirable to move to a dehydration step in a short time.

  An embodiment for producing a frozen ground round surimi from a frozen anchovy block (3 kg) with good freshness by this method will be described below.

  Frozen anchovy blocks (3kg) are cut into small blocks of about 200g using a band saw. This is a size that can be easily put into a freeze pulverization apparatus described later.

  The frozen small block was pulverized while being frozen by FEATHER MILL (manufactured by Hosokawa Micron Co., Ltd.).

  The pulverized product suspension that had been thawed was immediately ground using Paraboy Mini (manufactured by Masuko Sangyo Co., Ltd.).

  Scales remaining without being separated from the grinding liquid were removed with a mesh (80 mesh), and then centrifuged at 15000 rpm (15000 G) using a shear press centrifuge (manufactured by Sakai Kogyo Co., Ltd.).

  The resulting dehydrated meat and separated lipids (center white portion) are shown in the photograph of FIG.

  In addition, 5% sugar, 5% sorbitol, 2% egg white, and 0.2% polyphosphoric acid were added to the dehydrated meat, and after freezing, they were frozen to obtain a frozen round surimi.

  In this example, 1291 g of dehydrated meat was obtained for 3007 g of raw fish, and the yield was 42.9%.

  In this example, the fat content (9.0% anhydrous conversion) of the obtained dehydrated meat was reduced to 2/3 of the raw material (13.3%). On the other hand, in the conventional method in which only fish meat was collected, there was no difference in the fat content between the raw material (12.0%) and dehydrated meat (12.1%), and the amount of fat could not be reduced.

Since the separation liquid discharged in the centrifugation step has good freshness and is rich in water-soluble proteins and digestive enzymes, a good extract or fish sauce can be produced by controlling the self-digestion of this liquid.
According to this method, thawing can be performed in 5 minutes, and after the thawing, the meat collection process and the removal of the internal organs are not required, so that the whole can be surimi within 90 minutes.

[Comparative Example 1]
As a comparative example, when only fish meat was collected (manufacture fillet by hand) and manufactured by the conventional exposure process, dehydrated meat was 1314g compared to 4217g raw fish, and the yield was only 31.2%.

  The cocoon produced using the surimi obtained in this example had good elasticity (bending test AA) and did not feel the bitterness or raw odor derived from the internal organs.

[Comparative Example 2]
Thaw frozen anchovy with running water, remove the visceral organs one by one, lower them to 3 pieces, and fill only with fish meat (fillet). This fish meat is minced, then exposed to alkali twice, then exposed to fresh water twice, then placed in an exposed bag and centrifuged for 5 minutes (8000G) for 5 minutes. (Bending test BD). In this method, it took 4 hours to thaw and 4 hours to surimi after thawing.

  In the following, an embodiment of producing a blood-meat surimi from frozen bonito residue (4 kg) with good freshness will be described.

  When producing skinless loin from frozen bonito, blood-grilled meat that is scraped off by a grinder is currently taken over by processing companies as processing residue and processed into fertilizer. This blood meat shaving powder was obtained frozen, put into a 1% sodium bicarbonate solution, and thawed by bubbling.

  The ground meat shavings are finely fragmented, so they are not crushed. After removing the muscle diaphragm (streaks) with a mesh (80 mesh), a shear press centrifuge (manufactured by Sakai Kogyo Co., Ltd.) Was centrifuged at 10,000 rpm.

  The obtained dehydrated meat was prepared into frozen surimi as in Example 1.

  In this example, 2406 g of dehydrated meat was obtained for 4010 g of raw fish, and the yield was 60.0%.

  The mineral content of dehydrated meat was halved at 2.2%, compared to 4.1% of the mineral content (ash content) of iron and other raw meat shavings. As a result, the obtained dehydrated meat did not have the darkness and iron smell peculiar to bonito blood.

  Until now, the raw material only of blood meat could not be made into a bowl, but the blood meat frozen surimi obtained in this example showed a breaking strength of 442 g and a bending test AA, which was a very good surimi.

  The separation liquid discharged in the centrifugation step contains abundant water-soluble protein and iron, and since the freshness is good, no odor is felt. If this liquid is pulverized by spray drying or the like, a functional protein powder containing a large amount of iron can be obtained.

[Comparative Example 3]
As a comparative example, when the thawed blood mixed meat was produced in the process of exposing by a conventional method, 343 g of dehydrated meat was obtained with respect to 700 g of raw material meat, and the yield was 48.9%.

  An embodiment for producing a food material from a frozen raw material (5 kg) for processing by this method will be described below.

  The raw material is a small kingfisher (96 / 18kg) frozen on board that is sold for processing such as open-drying.

  The frozen block (18 kg) was cut into small blocks of about 200 g using a band saw.

  The frozen small block (5 kg) was pulverized while being frozen by FEATHER MILL (manufactured by Hosokawa Micron Co., Ltd.). The pulverized product was immediately put into 40 L of fresh water and thawed. Since it was not for general use, pH adjustment with baking soda was not necessary, and fresh water was used.

  After stirring for 15 minutes by bubbling, the washing water was changed and the mixture was further stirred for 15 minutes.

  The washed meat was exposed, transferred to a bag, and subjected to centrifugal dehydration for 5 minutes using a centrifugal dehydrator (manufactured by Iwatsuki Kikai Seisakusho).

  The obtained washed dehydrated meat (food material) was 3579 g of dehydrated meat with respect to 5011 g of raw fish, and the yield was 71.4%.

  Miso and sugar were added to this dehydrated meat (food material) and simmered to produce a koji miso.

  This miso miso (kinme miso) had no raw odor even though the head, internal organs and the like were contained in the raw material.

  It is thought that frozen raw materials containing internal organs generate a raw odor due to a decrease in freshness upon thawing, and those odors remain in the product even after washing due to transfer to fish meat.

  With this method, the yield is extremely good (double the normal), and a high-quality processed material (washed dehydrated meat) free of off-flavors and odors can be obtained by efficient cleaning without degrading freshness during thawing. There is an advantage that processing residues such as the discharged head, bones, and internal organs are not generated (no processing costs are incurred).

  Such washed dehydrated meat can be used as a high-quality processed material for many processed products other than the examples (Kimme miso).

[Comparative Example 4]
Instead of the dehydrated meat by this method, a raw odor that seems to be derived from the internal organs was felt from the miso miso (kinme miso) produced in the same manner using the thawing raw material.

Round surimi manufacturing process flow Dehydrated meat and separated lipids

Claims (7)

  A method for producing washed meat by pulverizing fish meat containing the head and / or internal organs into 1 to 8 mm diameter small chunks, dispersing them in a washing (bleaching) solution, and then centrifuging at 2000 to 20000 G   The method according to claim 1, wherein the fish meat contains 40% or more of blood meat.   The method according to claim 1 or 2, wherein the fish meat contains internal organs.   The method according to claim 1, wherein the fish meat is frozen fish meat.   The method according to any one of claims 1 to 4, wherein, when dispersed in the washing (bleaching) solution, the stripped fish meat or the cut fish meat is stirred and washed by bubbling.   The method according to claim 4, wherein 0.5% or less of egg white is added to the washing (bleaching) solution. Washed meat produced by the method according to claim 1.