JP2570298B2 - Processed fish meat - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION [Industrial Application Field] The present invention relates to processed fish meat foods, and more specifically, tuna, bonito,
The present invention relates to a processed fish meat food obtained by mixing a water-in-oil dispersion type emulsion containing a taste component with minced raw meat such as salmon.

[Conventional technology]

Conventionally, raw meats such as tuna, bonito, salmon, etc. have been used as processed fish products such as sashimi, sushi seeds, and among them, fat with high fat content has a rich taste and good taste, It is only 1/3 to 1/4 and rare value is generated and is regarded as important.

On the other hand, lean meat with a low fat content has a pale flavor and no richness, and has a large ratio to fish and is of low value.

This is because when comparing the composition of the lean body and the composition of the lean body, the fat and moisture ratios of the two are different. That is, in the case of fish meat, the lean body has a moisture content of 65 to 70% by weight and a fat content of 1 to 10%.
Fat is 50 to 60% by weight and fat is 10 to 10% by weight.
It is 30% by weight, and due to the difference in these compositions, the fat with a small proportion to the fish body has better body and horse taste.

From this point of view, in order to make effective use of lean meat, salad oil, white squeezed oil and the like are mixed with lean raw meat and used as sushi seeds as processed fish meat.

[Problems to be solved by the invention]

However, salad oils and other liquids have no liquid taste because they are liquid oils, and when used in iron rolls that are used as glue rolls, the oil will seep out over time and adhere to the glue. Crouching, impairing the texture and lowering the commercial value.

Therefore, the present applicant has made the kokumi, flavor, and minced shape with a focus on lean meat with a poor texture, and the addition of vegetable shorting to this to enhance the kokumi, flavor, and texture. We filed an application for obtaining a new processed fish meat product (Japanese Patent Application No. 62-13074).

However, at the same time, it has been desired to further improve the original horse taste of fresh fish meat.

The present invention provides a processed fish meat food having a rich taste, excellent flavor, less exudation to glue, etc., and without impairing the texture, and at the same time, further improving the original equine taste of fresh fish meat. The purpose is to provide.

[Means for solving the problem]

Therefore, the present inventor repeatedly conducted research to solve the above-mentioned object, and found that minced fresh fish meat contained a taste component as an extract from seafood, the melting point of fats and oils was 15 to 40 ° C, and the solid fats It has been found that mixing 1-30% by weight of a water-in-oil dispersion type emulsion having an index of 5 to 25 at 20 ° C. provides a fish processed product having excellent body, horse, flavor and texture. Thus, the present invention has been completed.

The fish meat includes, for example, tuna, bonito, salmon, and the like, and the tuna includes, but is not limited to, types of tuna, tuna, southern tuna, and Indian tuna.

The fat mixed with the water-in-oil emulsion containing a taste component has a melting point of 15 to 40 ° C, preferably 20 to 35 ° C, and a solid fat index of 5 to 25 at 20 ° C.

In this oil, animal oils and vegetable oils and fats are used as raw oils used for the water-dispersed emulsion. As animal fats and oils, for example, lard, beef tallow, hardened fish oil, or a mixture of hardened oil of lard and beef tallow and unhardened oil, or a mixed system of two or more different kinds of fats and oils can be used.

Examples of vegetable oils and fats include palm oil, soybean oil, cottonseed oil, rice bran oil, rapeseed oil, corn oil, or a hardened oil thereof, or a mixture of these hardened oils and unhardened oils.

Furthermore, it goes without saying that a mixed system of two or more of these animal oils and vegetable oils can be used.

Among the above oils and fats, hardened corn oil or a mixed oil of 70 to 90% by weight of corn hardened oil and 10 to 30% by weight of corn white squeezed oil is excellent in body taste.

In order to improve the body taste by adding fats and oils to minced fish meat, and at the same time to improve the horse taste, extract from fish and shellfish such as bonito, mackerel, squid, sardine, shrimp, crab, etc., in oil The water-in-oil dispersion type emulsion added to the above is mixed to improve the body taste as well as the horse taste.

The melting point of this water-in-oil dispersion type emulsion is less than 15 ° C,
When the solid fat index at 20 ° C. is 5 or less, the glue is exuded into glue such as glue roll, and the glue sticks and is not good in texture.

If the melting point is 40 ° C. or more, it dissolves in the mouth when eaten, and is unsuitable for eating.

Further, the addition amount of the water-in-oil dispersion type emulsion is preferably 1 to 30% by weight, and if the addition amount is less than 1%, the effect is not exhibited. is there.

The same results can be obtained for fish meat such as tuna, bonito and salmon.

〔effect〕

In the processed fish meat product of the present invention, tuna, bonito, salmon and other low-fat raw fish meat mince are uniformly mixed with a water-in-oil dispersion type emulsion containing a taste component to give a rich body taste similar to fat and a horse taste. Good flavor can be imparted, and it can be used for sashimi and sushi seeds.

In addition, this method can also be used to produce products with high added value from what has been conventionally scrap meat.

〔Example〕

Embodiments of the present invention will be described with reference to examples and comparative examples.

Examples 1 to 10 As processing methods, raw tuna, bonito, and salmon shown in Table 1 were minced by a meat grinder.

Next, water-in-oil dispersion type emulsions are shown in Table 1 respectively.
0.5% by weight of glycerin fatty acid ester
Is added and heated at 60-70 ° C. to completely dissolve.
The broth extract shown in 1 was added and emulsified at the addition ratio and emulsified. Further, this was mixed with minced fish meat using a mixer as a water-in-oil dispersion emulsion having the addition ratio, melting point, and solid fat index shown in Table 1. Then, the paste-like processed fish meat food was obtained by quenching and kneading.

The processed processed fish meat was tested for horse taste, body taste, and exudation by the methods described below.

 Table 1 shows the results.

[Exudation test]

The method of the exudation test is as follows: 200 g of cooked rice, 50 g of processed fish meat sample in the center, prepare a glue roll, 20 ℃
After 2 hours, the state of the glue was observed.

As a result of the observation, the results were divided into three stages, and those having no exudation were marked with "O", those that slightly exuded but did not affect the texture, and those with exudation were marked with "x".

Comparative Examples 1 to 6 Fish meat minced by the method according to Examples 1 to 10,
The addition rate, melting point, number of solid fats, raw oil, extract name, and the addition rate of the extract were changed as shown in Table-2, and the water-in-oil dispersion type emulsion prepared by a conventional method was mixed with the addition amount shown in Table-2. To obtain the desired processed fish meat food.

Thereafter, a horse taste, a body taste, and an exudation test were performed according to Examples 1 to 10.

 Table 2 shows the obtained results.

In Tables 1 and 2, the addition ratio (%) in the column of water-in-oil dispersion type emulsion is used as the ratio to the product, and the extraction ratio (%) is used as the raw material fat. The ratio of addition to animal and vegetable fats and oils is shown.

The evaluation of horse taste, body taste and exudation shown in Tables 1 and 2 was determined according to the following evaluation criteria.

1) Evaluation of horse taste ◎ point There is very horse taste.

○ Point There is horse taste.

×: Less horse taste.

* Point The taste of horses is too strong.

2) Evaluation of body ◎ point Very rich.

○ Point There is rich taste.

×: There is little richness.

+ Point Oily and too rich.

4) Evaluation of exudation ○ No exudation.

△ Slightly exudes but does not affect texture.

× There is exudation.

From Table-1 and Table-2, by mixing water-in-oil dispersion type emulsion containing the taste component shown in the present invention with fresh fish meat minced with less fat, the flavor such as body taste and horse taste is improved. be able to.

Claims (1)

(57) [Claims] 1. A water-in-oil solution containing minced fresh fish meat containing a taste component as an extract from seafood and having a melting point of fat of 15 to 40 ° C. and a solid fat index of 5 to 25 at 20 ° C. A processed fish meat product obtained by mixing 1 to 30% by weight of a dispersion type emulsion.