JP2510592B2 - Manufacturing method of paste products - Google Patents

Description

TECHNICAL FIELD The present invention relates to a novel method for producing a paste product.

[Prior art and its problems]

Krill live in large numbers in the Antarctic waters and can be caught in large numbers without restrictions. Various methods for activating such valuable marine resources have been attempted, and for example, attempts have been made to use them as raw materials for kneaded products. Although this krill uniquely has a flavor, it contains proteolytic enzymes and inhibits the formation of kamaboko gel. Therefore, even if krill is directly added to a kneaded product without treatment, the gel strength of the product will be weakened.

Therefore, it is considered that the krilled pear is heated to inactivate the contained protease and then the kneaded prill is blended. This heat treatment is generally carried out by boiling or steaming. However, boiling causes loss of taste components, and also in steaming, loss of taste components occurs along with heating drip. Further, since the kneading process of the kneaded product needs to be carried out at a low temperature, it is necessary to cool the product subjected to the heat treatment in this way, and the energy loss accompanying the heating and cooling is large and the process is complicated, which is not preferable.

There is an invention described in Japanese Patent Laid-Open No. 57-11876 as a method of utilizing the krilled raw meat that contains proteolytic enzyme and thus impairs the formation of kamaboko gel and thus impairs the quality of the kneaded product. The present invention relates to a method for producing a protein food material having a crab meat texture by subjecting a krill paste obtained by pickling krill meat to alcohol modification. Since the product obtained by this method has a fibrous or band-like shape, its use as a kneaded product raw material is limited. In addition, there is a drawback that the taste component is lost because the washing step is carried out after the modification. Therefore, a more effective method for treating krilled bark with enzymes that form gel formation is desired.

[Purpose and structure]

Thus, an object of the present invention is to provide a method for producing a good kneaded product by incorporating a food material containing an enzyme that inhibits gel formation such as krill swelling into a kneaded product without loss of its taste component. According to the research and experiment of the present inventor, it is possible to achieve such an object by utilizing denatured krilled meat or the like after denaturing the protein with an acid or an alkali, not by heating. Was found.

Thus, the present invention is a method for producing a kneaded product, which comprises mixing a food material containing an enzyme that inhibits gel formation into a kneaded product raw material and treating the kneaded product raw material, wherein the food material is acid or alkali. The present invention provides a method for producing a kneaded product, which is characterized in that it is acidified or alkalinized, then neutralized, and then mixed with the raw material.

[Specific Description of the Invention]

 The present invention will be described in detail below.

First, a protein denaturation treatment is carried out by making the krill raw spores acidic with an acid such as a hydrochloric acid aqueous solution or alkaline with an alkali such as a caustic soda aqueous solution. PH when making acidic
It is better to set it to 4 or less, and when making it alkaline, pH 10
The above is preferable. In this way, the protein denaturant consisting of acid and alkali is maintained at the above pH for a certain period of time and then neutralized to invalidate the denaturant. The maintenance time may be about 5 minutes. After maintaining the above pH for a short time in this way, alkali is added on the acidic side and acid is added on the alkaline side to neutralize.

In the actual treatment, while kneading the krill raw shavings using a silent cutter or a mixer, a protein denaturant such as 2.5 N acid or alkaline aqueous solution is added and allowed to stand at room temperature for a required time, and then kneading in the same manner. The krill raw swelling is modified by adding a neutralizing agent consisting of an alkali or an acid.

First, when treated with an alkali, the glutinous meat once becomes a sticky, hard kneaded meat, and then becomes smaller during neutralization. This small grain is harder than the raw grain, and if kneaded as it is, a grainy texture will be slightly felt. However, the flavor is good with almost no fresh odor and astringent taste.

On the other hand, when treated with an acid, the swelling becomes a soft paste similar to a liquid and remains as it is even after neutralization.

The krill flesh thus treated with an acid or alkali is blended into the raw material of Alaska pollack surimi and kneaded. The composition is preferably in the range of 3 to 40% flesh.
A seasoning such as salt and a binder such as potato starch are optionally added to the blended raw materials, and processed into a kneaded product by a conventional method.

The gel strength of the kneaded product obtained by adding the krilled peel of krill treated with an alkali or an acid as described above is, as is clear from the examples described below, direct heating as compared with the case of using the untreated krill peel. The gel strength is slightly improved, and the sedentary gel strength is significantly improved. Further, as compared with the case where the boiled and deactivated enzyme was blended, the gelling strength was almost close, but the sitting gel strength was higher in the case of the treatment of the present invention.

As described above, the krilled peeled meat that has been subjected to the acid treatment or the alkali treatment and the subsequent neutralization treatment according to the present invention does not weaken its gel strength and is not subjected to the heat treatment, so that the occurrence of drip and the loss of taste components are observed. Without, it is possible to obtain a kneaded product having a good flavor.

Although the present invention has mainly been described for krill live flesh, the present invention is not limited to this and can be effectively used for those containing an enzyme that inhibits kamaboko gel formation like animal internal organs. These cases are also included.

〔Example〕

Examples of the present invention, which also serve as comparative test examples, will be given below.
In the present specification,% means% by weight.

Example 1 A 2.5 N caustic soda aqueous solution was added to krill raw shavings to adjust the pH to 11.6, and the krill was left at this pH for 5 minutes in an atmosphere of 10 to 15 ° C. Then, a 2.5 N hydrochloric acid aqueous solution was added to neutralize the solution to obtain the alkali-treated swelling.

Separately, add 2.5N hydrochloric acid aqueous solution to krill raw puffer to pH 2.75, leave for 5 minutes in the same atmosphere as before, add 2.5N caustic soda aqueous solution to neutralize, and remove acid-treated peeled meat. Obtained.

The alkali-treated or acid-treated krill peeled 30% thus obtained and 70% of special-grade Alaska pollack surimi were mixed, and 2.7% of salt, 3% of potato starch, and 10% of added water were added and kneaded. It was filled in a Krehalon casing with a folding diameter of 48 mm. After the casing-packed meat prepared as described above is used as it is (directly) or in sitting water in 30 ° C warm water for 1 hour (sit) or after dipping in 60 ° C warm water for 1 hour and returning treatment (return). Boiled at 90 ° C for 40 minutes and then cooled to prepare a paste product. On the other hand, using untreated peeled or boiled peeled without such treatment, and using all the surimi without peeling, the paste products were made, and their water content, pH, and jelly strength (JS) were measured. .

The results are shown in the table below. As described above, it is clear that when the treatment according to the present invention is applied, the strength of the gel is not weakened and there is no loss of taste components.

Example 2 25% of alkali-treated krill peeled meat obtained as in Example 1 and 75% of special-grade Alaska pollack surimi were mixed to prepare a kneaded meat as in Example 1, and this kneaded meat was added to Japanese Patent Publication No. 58-
The fibrous fish meat obtained by treatment as described in Japanese Patent No. 1904 was mixed and treated to obtain a chikuwa product having a crab-like appearance and a moderate gel strength as well as a flavor.

[Effect]

Thus, according to the present invention, it is possible to produce a kneaded product satisfactorily without loosing the loss of taste components without weakening the gel strength by using a food material such as krill raw flesh containing an enzyme that inhibits gel formation. To utilize fishery resources,
The present invention is extremely effective also in the alternative aspect.

Claims (1)

(57) [Claims] 1. A method for producing a kneaded product, which comprises mixing a food material containing an enzyme that inhibits gel formation into a kneaded product raw material and treating the kneaded product raw material to produce a kneaded product. A method for producing a kneaded product, which comprises mixing the raw material with the raw material after neutralizing the mixture once acidified or alkaline.