JP2607565B2 - Surimi composition - Google Patents

Description

The present invention relates to a lean composition of lean fish.

[Conventional technology]

Fish meat paste products such as kamaboko, chikuwa, fish sausage, etc., which are produced by adding salt and starch to fish meat, adding seasonings and starch, mixing, molding and heating gelling, have been used for a long time. I have.

For fish meat paste products, white fish such as walleye pollock has been used mainly in terms of the difficulty of alteration of fish meat, ease of processing, texture, etc. Concerns have been raised about securing a sufficient amount of white fish, such as pollock, and the prices have been increasing. For this reason, in recent years, it has been attempted to use multi-catch red fish such as sardines and mackerel for fish meat paste products. Regarding the production of fish meat paste products, regardless of whether white fish or red fish are used, from the viewpoint of improving the color and smell of the paste products, strengthening the feet, imparting frost resistance, etc. The so-called water bleaching process, in which the separated fish meat is thoroughly washed with water and refined, is performed before the grinding step, especially when using lean fish that have a high content of blood meat or oil and that have a quick deterioration of meat. Soaking treatment is important. However, this water exposure treatment requires a large amount of water, and the wastewater discharged therefrom contains a large amount of blood, oils and fats, and has a bad smell, and thus causes problems such as environmental pollution. In addition, this water exposure treatment and the subsequent dehydration treatment complicate the manufacturing process of the battered product, and also require many devices and spaces.

On the other hand, higher unsaturated fatty acids such as eicosapentaenoic acid (hereinafter referred to as “EPA”) and docosahexaenoic acid (hereinafter referred to as “DHA”), which are contained in large amounts in lean fish such as sardines, saury and mackerel, prevent adult diseases. In recent years, attention has been paid to the fact that it is effective for red fish, and from this point, effective use of lean fish for food is being attempted. However, in that case, there is a problem that the quality is deteriorated due to oxidation of lipids containing polyunsaturated fatty acids such as EPA and DHA.

[Configuration of the invention]

The present inventors have been conducting various studies to improve the quality and production method of lean fish paste products for the purpose of effectively using red fish such as sardines, mackerel, and saury in foods. As a result, if you include specific gluten in the lean fish surimi,
Fish meat can be used as it is without being exposed to water, and it can prevent the oxidation of unsaturated fatty acids contained in the lipid of fish meat. They found that they could be manufactured and completed the present invention.

That is, the present invention is a lean fish surimi composition containing pasty gluten together with lean fish meat which is not exposed to water.

In the present invention, sardines, mackerel, saury, skipjack, tuna, yellowtail and the like can be used as lean fish. Among them, red fish such as sardines, mackerel, and saury are desirable in terms of the content of polyunsaturated fatty acids such as EPA, DHA, etc., ease of surviving, and price, and sardines are particularly desirable. These red fish are used without water exposure.

The paste gluten used in the present invention refers to gluten obtained by reducing the viscoelasticity of wheat gluten into a paste, which is obtained by treating wheat gluten with a reducing agent to form a paste, and treating wheat gluten with an alkali treatment or an acid treatment. And then neutralized and then reduced to a paste.
Wheat gluten can be used in the form of a paste by reacting a lipolytic enzyme or a protease with a reducing agent.

Paste gluten is usually contained at a ratio of 5 to 40% based on the total weight of the fish meat surimi composition. If it is lower than 5%, there is no effect in preventing the oxidation of unsaturated fatty acids in lipids,
If it is higher than 40%, the viscoelasticity of gluten comes out and the taste of fish meat itself is lost, which is not desirable.

In producing the surimi composition of the present invention, a method in which whole red fish or dressed fish or tail cut red fish is used, mixed with paste gluten as it is without water exposure treatment, and crushed and crushed. Is adopted. As a result, a large amount of lipids containing polyunsaturated fatty acids such as EPA and DHA are contained in the surimi composition as it is, and a surimi composition having a high nutritional value can be obtained.

If you want to obtain a surimi composition with more improved color and smell, you can use three more pieces of dress cut fish and then use them for surviving. However, the content of the effective unsaturated fatty acid decreases in the case of performing the water exposure treatment.

The temperature at which the fish meat is crushed and crushed is desirably kept at 15 ° C. or less from the viewpoint of preventing the denaturation of the fish meat and preventing the propagation of various bacteria.

For crushing and crushing, various methods and apparatuses commonly used for crushing and crushing of fish meat can be adopted.

The surimi composition of the present invention includes starch, other vegetable proteins, elasticity enhancers such as polymerized phosphate, sugar, millin,
Seasonings such as chemical seasonings, food colors and egg whites,
A gloss improver, a preservative, and the like may be appropriately added as needed.

The surimi composition of the present invention may be left as it is, or may be heated. If you leave it raw, it is better to keep it refrigerated or frozen,
In particular, a frozen surimi composition that has been rapidly frozen below -18 ° C,
It does not oxidize unsaturated fatty acids in lipids and can be stored for a long time while maintaining high quality. When heating, a heating method using steam, oil, firing, a microwave oven or the like can be used as the heating method. Heating is usually performed at a temperature of about 60 to 100 ° C. for about 5 to 30 minutes in view of the degree of gelation and sterilization. However, the heating conditions can naturally vary depending on the type of red fish, the composition of the composition, the form of the desired final product, and the like.

Further, the surimi composition of the present invention can be molded into an arbitrary shape.

〔The invention's effect〕

In the present invention, by incorporating pasty gliten in the surimi of lean fish that is not exposed to water, the oxidation of unsaturated fatty acids contained in lipids in fish meat is prevented, and the quality of taste, color, smell and the like is reduced over a long period of time. A lean fish surimi composition is obtained.

Further, in the present invention, the use of pasty gluten allows the fish meat of red fish to be directly used as a surimi composition without water exposure, and the composition obtained as a result,
It is excellent in various properties such as quality, foot strength, frost resistance and contains a large amount of useful unsaturated fatty acids such as EPA and DHA.

〔Example〕

Hereinafter, the present invention will be described using examples, but the present invention is not limited thereto.

Comparative Example 1 5 kg of dress cut sardine was crushed with a 5 mmφ dice chopper and crushed with a crusher for 10 minutes. The sliding temperature at that time was 7 ° C. The obtained sardine paste was packed in a tray in a block shape and frozen at -30 ° C.

Examples 1 and 2 1500 mg of sodium hyposulfite was added to 5 kg of wheat gluten and mixed at 8 ° C. for 30 minutes to obtain a reduced paste gluten.
5kg was manufactured.

To 9 kg of dress cut sardines, 1 kg of the above-mentioned reduced paste gluten was added, and crushed, crushed, block packed and frozen in the same manner as in Control Example 1 to obtain a frozen raw surimi composition (Example 1).

Separately, a frozen raw surimi composition was obtained in the same manner as in Example 1 except that 3 kg of the above-mentioned reduced paste gluten was added to 7 kg of dressed sardine (Example 2).

Examples 3 and 4 190 ml of 6N NaOH was added to 5 kg of wheat gluten, and the mixture was uniformly mixed with a homomixer to pH 12. After about 60 minutes, the mixture was neutralized to pH 6.8 with an equivalent amount of 6N HCl. Next, 1500 mg of sodium hyposulfite was added and mixed at 10 ° C. for 20 minutes to obtain 5 kg of an alkali-treated / reduced-pasted gluten.

1 kg of the above-mentioned alkaline / reduced paste gluten was added to 9 kg of dress cut sardines, and crushed, crushed, block-packed and frozen in the same manner as in Control Example 1 to obtain a frozen raw surimi composition (Example 3). ).

Separately, a frozen raw surimi composition was obtained in the same manner as in Example 3 except that 3 kg of the above-mentioned alkaline / reduced paste gluten was added to 7 kg of dressed sardine (Example 4).

Examples 5 and 6 50 ml of 1N acetic acid was added to 1 kg of raw gluten (pH 6), and the mixture was uniformly mixed with a homomixer to pH 4.5. After about 60 minutes,
Neutralized to pH 6 with an equivalent amount of calcium hydroxide. Then add 400 mg (360 ppm) of sodium hyposulfite and add
Mix for 0 min and acid / reduce paste gluten 1kg
I got

To 9 kg of the dressed sardines, 1 kg of the above-mentioned reduced paste gluten was added, and crushed, crushed, block-packed and frozen in the same manner as in Control Example 1 to obtain a frozen raw surimi composition (Example 5).

Separately, 3 kg of the above-mentioned acid-treated / reduced paste-like gluten was added to 7 kg of dressed sardine, and a frozen raw surimi composition was obtained in the same manner as in Example 5 except that (Example 6).

After the frozen sardine surimi composition of the above-mentioned control example and Examples 1 to 6 was frozen and stored at -30 ° C for 1 month, 15 ° C at 95 ° C.
After heating for one minute, the peroxide value (POV) was measured and was as shown in Table 1 below.

From the above results, it can be seen that the surimi compositions of the present invention of Examples 1 to 6 containing pasty gluten are very hard to be oxidized as compared with the surimi composition of the control example containing no pasty gluten. Recognize.

Example 7 To 4.75 kg of tail-cut sardines, 250 g of the same reduced paste gluten as used in Example 1 was mixed at 10 ° C. for 10 minutes using a stepping cutter. This was made into a bite-sized piece and heated at 95 ° C. for 30 minutes to produce a nipple.

Control Example 2 A nipple was produced in the same manner as in Example 7, except that untreated gluten was used instead of the reduced paste gluten.

Comparative Example 3 A nipple was produced in the same manner as in Example 7 except that 80 g of non-paste alkali-treated gluten obtained by dissolving gluten in an alkali and spray-drying and 170 g of water were used instead of the reduced paste-like gluten.

Control Example 4 A nipple was produced in the same manner as in Example 7, except that starch was used instead of the reduced paste gluten.

The texture of the tsumire obtained in Example 7 and Control Examples 2 to 4 was as shown in Table 2 below.

Claims (1)

(57) [Claims] 1. A lean fish surimi composition comprising pasty gluten together with lean fish meat which has not been exposed to water.