JP5033092B2 - Large squid surimi manufacturing method and large squid surimi manufactured thereby - Google Patents

Description

  TECHNICAL FIELD The present invention relates to a method for producing a large squid surimi using an open-sealed large squid and a large squid surimi produced thereby.

  In recent years, raw material prices for surimi fish meat have soared, and the development of alternatives has been promoted due to the difficulty in supplying raw materials. Under such circumstances, Non-Patent Document 1 discloses that a large open-sea squid, the American giant squid, can be used as a processing raw material for salty taste and gummy taste (hereinafter collectively referred to as “unusual taste”). It has been reported with the specific problem of presenting. Such off-flavors are attributed to ammonium chloride, which is contained in the body in order to obtain buoyancy from large oceanic squid. For this reason, several techniques have been developed for removing ammonium chloride contained in the body of open-sealed large-scale squid to make it easier to eat.

Patent Document 1 describes a method for reducing the off-flavor component of American giant squid, characterized in that the meat part of the giant squid is treated with an aqueous solution of a sodium salt mixture of salt and organic acid.
According to this technique, it is described that the content of ammonium chloride can be reduced from 119.0 mg / 100 g to 11.6 mg / 100 g as measured by volatile base nitrogen (VBN). (See Table 2 of Patent Document 1).

Patent Document 2 discloses a method for producing cuttlefish fillet foods in which off-flavors and off-flavors are suppressed, and the cuttlefish and cut into a desired size have a volatile nitrogen value of 30 mg / 100 g or more that is not heat-treated. In the step (A) of preparing the meat part fillet and in the desired container, an alkali solution having a pH of 8.0 to 13.0 and an alkali agent concentration of 3.0% by weight or more is added to the fillet prepared in the step (A). The step (B) of bringing into contact, and the step (C-1) of adding and mixing an acid solution with a final pH of 4.0 to 7.9 to the alkali solution and fillet after completion of the step (B) And the manufacturing method of the cuttlefish fillet food including the process (D) of washing a fillet with water after a process (C-1) is described.
According to this technique, neither the taste and odor after boiling using the cuttlefish cut processed by the technique nor the taste and odor after boiled oil feels a different taste than Patent Document 1. The effect is described.

  Patent Document 3 adds about 5% of the total weight ratio of the demolition process for separating and peeling the internal organs, the process for grinding the dehulled meat, and the antifreezing agent. In the production of surimi through the step of freezing, the peeled meat is a pelagic king squid, and the pelagic king squid is exchanged at a cycle of about 2 hours and maintained at about 0-8 ° C. A method for producing surimi using a squid squid squid protein from South America is featured in that it is immersed in an osmotic solution for about 6 to 8 hours to prevent protein denaturation and to remove the ammonium chloride component by osmotic action. Yes.

Nobuyoshi Shinta, “Processing Series Appears! A New Raw Material for Fish Products! 26, p.19-21 (1994) Japanese Patent No. 3269896 International Publication No. WO2005 / 013725 Pamphlet JP 2003-102441 A

  However, in Patent Document 1, it may be sufficient as a raw material for so-called delicacy having a deep seasoning due to insufficient removal of off-flavors. There was a problem of being felt.

  In addition, the squid fillet processed by the technique of Patent Document 2 can be used as a raw material for squid tempura, squid fried food, baked squid, and squid fritters, but the production process is not appropriate, so that it is sufficient. There was a problem that surimi, which is a raw material for koji with a breaking strength, a breaking dent, and a jelly strength, could not be produced.

  The technique of Patent Document 3 is not suitable for the conditions for removing ammonium chloride, for example, the treatment time in the osmotic solution (distilled water) and the temperature for preventing the gel formation ability from being lowered. In addition to remaining, there was a problem that the breaking strength, breaking dent and jelly strength were low, and it could not be used as a raw material for straw.

  The present invention has been made in view of the above problems, and has a quality sufficient as a raw material for straw, that is, a method for producing a large squid surimi having a breaking strength, a breaking dent and a jelly strength, and a large size produced thereby. Its purpose is to provide squid surimi.

[1] A method for producing a large squid surimi according to the present invention that has solved the above-mentioned problems is a method for producing a large squid surimi using an offshore large squid trunk containing ammonium chloride and a proteolytic enzyme that causes self-digestion. The carcass is cut into a predetermined shape, and the cut carcass is provided with one or more bottomed holes or through holes and immersed in an immersion solution that is higher than the freezing temperature and 10 ° C. or lower for 6 to 12 hours. A water exposure step for water exposure, a body meat exposed to water, a masking agent for masking off-flavors caused by the ammonium chloride, egg white containing an inhibitory protein that inhibits the action of the proteolytic enzyme, and proteins After mixing with at least one of transglutaminase that cross-links, and after being exposed to water, it is higher than the freezing temperature of the trunk meat and below 10 ° C., and under negative pressure Triturated with water exposed to the cylinder wall is characterized by comprising the steps triturated to surimi, the.

  If it does in this way, the ammonium chloride contained in the shell of an open-sealed large-sized squid can be removed or the content can be reduced significantly by a water exposure process. Then, since the masking agent is mixed at the time of grinding the body meat that has been exposed to water in the grinding process, even if a small amount of ammonium chloride remains in the body meat, it is possible to prevent the taste from being felt. Moreover, since the egg white containing an inhibitory protein is mixed in the mashing process, the action of a proteolytic enzyme (also called self-digesting enzyme) inherent in the trunk meat can be inhibited. Moreover, since the temperature condition of the grinding process is regulated within a specific range, the activity of the proteolytic enzyme can be reduced. And since transglutaminase is mixed, jelly intensity | strength can be improved. Further, in this grinding process, since the body meat is ground under negative pressure, it is difficult to hold air, so it is possible to prevent a decrease in breaking strength and to prevent the texture from becoming soft. . Therefore, by performing such a grinding process, the breaking strength, breaking dent, and jelly strength can be improved, so that it can be used as a raw material for straw.

[2] In the present invention, it is preferable that 0.05 to 2 parts by weight of a masking agent is added to the immersion solution with respect to 100 parts by weight of the immersion solution. In this way, since the masking agent is also added to the dipping solution, the taste can be masked more reliably by the masking agent.

[3] In the present invention, 0.1 to 1 part by weight of an organic acid salt is preferably added to the immersion solution with respect to 100 parts by weight of the immersion solution. Thus, the action of the proteolytic enzyme can be inhibited by using an organic acid salt that has a chelating power to metals. Therefore, the degradation of myosin by a proteolytic enzyme can be suppressed.

[4] In the present invention, the immersion solution includes at least 0.1 to 1 part by weight of polymerized phosphate and 0.1 to 1 part by weight of carbonate with respect to 100 parts by weight of the immersion solution. One is preferably added. In this way, the action of the polymerized phosphate and / or carbonate can prevent the surimi from being discharged and solidified (hereinafter referred to as “heat coagulation”) when the surimi is heated. Therefore, it is possible to improve the heating yield when manufacturing the bag.

[5] The water exposure step in the present invention is preferably performed by bubbling or stirring the dipping solution and the cut meat. Since the ammonium chloride contained in the carcass is water-soluble, it can be removed from the carcass by dipping in the dipping solution, but it can be removed more reliably and quickly by bubbling or stirring. It becomes possible.

[6] In the present invention, the amount of the egg white added is preferably 1 to 10 parts by weight with respect to 100 parts by weight of the trunk meat. If it does in this way, since the action of the proteolytic enzyme contained in the trunk meat is inhibited by the inhibitory protein contained in the egg white, it is possible to suppress the decrease in the jelly strength. Moreover, a smooth food texture can be obtained by adding egg white.

[7] In the present invention, the amount of the transglutaminase added is preferably 0.05 to 5 parts by weight with respect to 100 parts by weight of the trunk meat. In this way, transglutaminase can crosslink proteins by forming isopeptide bonds or disulfide bonds between glutamine and lysine residues in surimi. . Therefore, the breaking strength, breaking dent and jelly strength of surimi of large squid can be improved to the same extent as fish meat surimi.

[8] In the present invention, it is preferable that 5 to 20 parts by weight of saccharide is added to 100 parts by weight of the trunk meat in the grinding step. In this way, freezing denaturation can be prevented. Accordingly, it is possible to prevent the occurrence of drip after the produced surimi is frozen and thawed.

[9] In the present invention, it is preferable to include a packaging / freezing step of freezing after the surimi is packaged in a packaging container after the grinding step. In this way, long-term storage becomes possible.

  According to the method for manufacturing surimi of large squid according to the present invention, the conditions of the water exposure process, the conditions of the crushing process, the types of additives added in the crushing process, etc. are optimized, so the breaking strength of the surimi, A large squid surimi with improved jelly strength can be produced. The large cuttlefish surimi thus produced has improved breaking strength, breaking dent and jelly strength, and can be used as a raw material for straw.

  According to the large cuttlefish surimi according to the present invention, the breaking strength, breaking dent and jelly strength are improved, so that it can be used as a raw material for straw.

Hereinafter, the manufacturing method of the large squid surimi according to the present invention and the large squid surimi manufactured thereby will be described in detail.
First, a method for producing a large squid surimi according to the present invention will be described. FIG. 1 is a flowchart showing the process contents of a method for producing a large squid surimi according to the present invention.
As shown in FIG. 1, the method for producing a large squid surimi according to the present invention includes a water exposure step S <b> 1 and a grinding step S <b> 2.

  In the water exposure step S1, the body is cut into a predetermined shape, and the cut body is provided with one or more bottomed holes or through holes and immersed in an immersion solution that is higher than the freezing temperature and 10 ° C. or less for 6 to 12 hours. It is a process of dipping and water exposure.

In addition, since the skin from the surface layer (the first layer) to the third layer can be peeled relatively easily, the body meat is usually sterilized by peeling the third layer. Use things. However, in the case of using a non-sterilized body meat that has been peeled off the third layer, a step of peeling the third layer of the body meat and a skinned skin before the water exposure step S1. A step (not shown) of sterilizing the meat with a disinfectant is performed. By peeling the skin up to the third layer, it is possible to prevent problems and the like of the processing apparatus used in the following steps. For example, in the manufacture of crab-flavored miso, a surimi is passed through a filter and then formed into a thin sheet. If the skin up to the third layer is not peeled off, the filter will be covered by the skin up to the third layer. Will be clogged and forced to suspend production. By peeling the skin up to the third layer, it is possible to prevent such production interruption. Moreover, since the skin to the 3rd layer is hard, the bad influence on the food texture by this can be eliminated.
By sterilizing with a bactericide, food microorganism standards such as the number of general viable bacteria and the number of coliforms can be reliably satisfied. Sterilization can be performed, for example, by immersing the trunk meat in 100 ppm sodium hypochlorite aqueous solution for 1-2 minutes. After sterilization, the sterilized torso is rinsed with running water for 1-2 minutes or immersed in water for 1-2 minutes to remove sodium hypochlorite. This sterilization treatment may be performed by changing the order of cutting of the body meat and the formation of bottomed holes and through holes which will be described later.

  The shell of large ocean squid contains ammonium chloride between the 3rd and 4th skin layers, so the 3rd and 4th skin layers In order to remove the contained ammonium chloride, at least one, preferably a plurality of bottomed holes or through holes are formed so as to penetrate at least the third layer skin. By doing in this way, the removal of the ammonium chloride contained in the meat can be performed reliably and rapidly. The bottomed hole and the through hole are preferably formed in a size that does not easily close. The bottomed hole and the through hole may be formed with a diameter of about 0.5 to 2 mm, for example. Such a bottomed hole or a through hole can be provided by using a punch or a sword mountain.

  For example, the body can be cut into a rectangular shape with a side of about 3 to 20 cm, but is not limited thereto, and may be cut into any shape and size. The cutting of the carcass may be performed by an operator using a knife or the like, but it is preferable to use a cutting machine or the like because production efficiency can be improved and costs can be reduced. Moreover, when the thickness of the torso used is too thick, you may adjust it, for example by cutting thickness to about 1 cm.

  As the immersion solution used in the water exposure step S1, water or an aqueous solution prepared from neutral to alkaline, preferably an aqueous solution prepared at a pH of about 9 to 11 can be used. As the water, pure water, sterilized water, tap water, or the like can be used. Examples of the aqueous solution prepared from neutral to alkaline include, for example, 1 to 3 w / v% sodium polyphosphate aqueous solution, 1 to 3 w / v% sodium pyrophosphate aqueous solution, and 0.5 to 1.5 w / v% sodium carbonate. One or two or more of an aqueous solution, a 0.5 to 1.5 w / v% calcium carbonate aqueous solution, and a 1 to 3 w / v% sodium citrate aqueous solution can be mixed and used. When such an immersion solution is used, ammonium chloride is water-soluble, so that ammonium chloride can be removed from the carcass by contacting with the immersion solution. Moreover, before immersing in an immersion solution, the trunk (pH about 5) which is acidic can also be adjusted to the range of pH 6.5-7.0. By setting the pH of the trunk to 6.5 to 7.0, it is possible to enhance physical properties, that is, to improve the jelly strength. The amount of the dipping solution can be set to, for example, 5 times the amount of the meat used, but is not limited to this, and can be set appropriately.

  The temperature of the immersion solution is higher than the freezing temperature of the immersion solution and is 10 ° C. or less, preferably 5 ° C. or less. If the temperature of the dipping solution is equal to or lower than the freezing temperature of the dipping solution, the dipping solution may be frozen and the ammonium chloride may not be removed. On the other hand, when the temperature of the dipping solution exceeds 10 ° C., the activity of the proteolytic enzyme increases, so that the jelly strength may be reduced.

  Further, if the immersion time of the trunk meat in the immersion solution is less than 6 hours, there is a possibility that ammonium chloride is not sufficiently removed from the trunk meat. On the other hand, even when the immersion time of the trunk meat in the immersion solution exceeds 12 hours, ammonium chloride is already sufficiently removed from the trunk meat, so that further immersion is disadvantageous in terms of production efficiency. It becomes. In addition, as described above, the water exposure of the trunk meat may be performed by exchanging the dipping solution a plurality of times within a range of 6 to 12 hours. In this way, it is possible to more reliably remove ammonium chloride contained in the trunk meat.

  It is preferable to add 0.05 to 2 parts by weight of the masking agent to 100 parts by weight of the immersion solution. By adding a masking agent to the immersion solution and immersing the trunk meat, it is possible to prevent the taste of the trunk meat from being felt. Examples of such a masking agent include saccharides such as sodium glutamate, shrimp extract, and kelp extract.

  If the addition amount of the masking agent is less than 0.05 parts by weight with respect to 100 parts by weight of the dipping solution, the masking effect for masking off taste cannot be expected because the addition amount of the masking agent is too small. That is, the significance of adding a masking agent to the dipping solution is lost. In addition, when the masking agent is not added to the dipping solution or when the addition amount is less than 0.05 parts by weight as described above, the same effect can be obtained by adding more masking agent in the grinding step S2 described later. An effect can be obtained. On the other hand, if the addition amount of the masking agent exceeds 2 parts by weight with respect to 100 parts by weight of the dipping solution, the addition amount of the masking agent is too large and the taste and fragrance of the masking agent becomes too strong. May become unsuitable.

  It is preferable to add 0.1 to 1 part by weight of an organic acid salt to 100 parts by weight of the immersion solution. By adding organic acid salt to the soaking solution and immersing the carcass, the metal chelate power of the organic acid salt causes proteolytic enzymes such as metal protease contained in the carcass to cleave and decompose myosin heavy chains. Can be inhibited. Therefore, it becomes possible to suppress a decrease in jelly strength. Examples of the organic acid salt include sodium citrate, sodium tartrate, and sodium malate.

  When the addition amount of the organic acid salt is less than 0.1 parts by weight with respect to 100 parts by weight of the dipping solution, the action of the proteolytic enzyme cannot be sufficiently inhibited because the addition amount of the organic acid salt is too small. Therefore, there is a possibility that the jelly strength when surimi is reduced. In addition, when the organic acid salt is not added to the soaking solution or when the addition amount is less than 0.1 parts by weight as described above, the temperature of the soaking solution is set low so that the myosin weight by the proteolytic enzyme is reduced. Can inhibit strand breakage. On the other hand, when the addition amount of the organic acid salt exceeds 1 part by weight with respect to 100 parts by weight of the immersion solution, the amount of the organic acid salt that enters into the trunk meat increases and the taste and aroma of the organic acid salt increases. It may become too strong and may become unsuitable as a raw material for straw.

  It is preferable to add at least one of 0.1 to 1 part by weight of polymerized phosphate and 0.1 to 1 part by weight of carbonate to 100 parts by weight of the soaking solution. By adding polymerized phosphate or carbonate to the soaking solution and soaking the carcass, these can be contained in the carcass, so it is solidified by heating, that is, drains and solidifies when heated. Can be prevented. Therefore, the heating yield can be improved.

  When the addition amount of the polymerized phosphate with respect to 100 parts by weight of the immersion solution is less than 0.1 parts by weight or the addition amount of the carbonate is less than 0.1 parts by weight, the effect of preventing heat coagulation is obtained. Since it cannot be obtained, the heating yield may be deteriorated. On the other hand, even if the addition amount of the polymerized phosphate with respect to 100 parts by weight of the immersion solution exceeds 1 part by weight or the addition amount of the carbonate exceeds 1 part by weight, the effect of improving the water retention is no longer limited. Therefore, it becomes disadvantageous in terms of cost.

  In addition, it is preferable to perform water exposure process S1 by bubbling or stirring the immersion solution and the cut trunk meat. By immersing with bubbling or stirring, more ammonium chloride can be removed from the cut meat. The bubbling and stirring conditions can be adjusted as appropriate depending on the bubbling device and stirring device used. However, if the conditions are too harsh, the cut body will be broken and the proteolytic enzyme will be activated, reducing the jelly strength. This is not preferable because it may cause

  In the next mashing step S2, the water-exposed body meat, a masking agent for masking off taste caused by ammonium chloride, egg white that inhibits the action of the proteolytic enzyme, and transglutaminase are mixed, and then water is mixed. This is a step of grinding and grinding the body meat that is higher than the freezing temperature of the exposed body meat and not higher than 10 ° C. and exposed to water under negative pressure.

  If the temperature in the grinding step S2 is equal to or lower than the freezing temperature of the trunk meat that has been exposed to water, it becomes difficult to obtain a surimi in which the added egg white, masking agent, and transglutaminase are uniformly dispersed. On the other hand, if the temperature in the grinding step S2 exceeds 10 ° C., the proteolytic enzyme is activated and the jelly strength may be reduced.

In addition, since squid meat easily holds air, bubbles are easily included when it is surimi. If the surimi contains bubbles, the texture becomes soft and unsuitable for use as a raw material for koji. Therefore, it may be crushed under a negative pressure, for example, under a condition of a vacuum of 13332 Pa (100 Torr) or less. Since it if contains bubbles surimi, the above-mentioned limited condition Lena Ikoto is Needless to say, for example, can be preferably carried out that if the vacuum degree of about 80000～100000Pa. Such grinding process S2 can be performed by using a commercially available ball cutter, a mixer, or the like.

  The same masking agent used in the water exposure step S1 can be used as the masking agent used in the mashing step S2. The content of the masking agent used in the mashing step S2 is preferably 0.02 to 1 part by weight with respect to 100 parts by weight of the meat.

  When the content of the masking agent used in the mashing step S2 is less than 0.02 parts by weight with respect to 100 parts by weight of the trunk meat, the amount of masking agent added is too small, so expect a masking effect to mask off tastes. I can't. On the other hand, if the content of the masking agent used in the mashing step S2 exceeds 1 part by weight with respect to 100 parts by weight of the carcass, the amount of the masking agent added is too much and the taste and aroma of the masking agent become too strong. The surimi obtained may be unsuitable as a raw material for salmon.

  The amount of egg white added is preferably 1 to 10 parts by weight per 100 parts by weight of the trunk meat. By adding egg white, a smooth texture can be obtained as a raw material for koji. Moreover, since egg white has a function of inhibiting the action of the proteolytic enzyme contained in the trunk meat, it can be prevented that the jelly strength is lowered by inhibiting the action of the proteolytic enzyme.

  If the added amount of egg white is less than 1 part by weight relative to 100 parts by weight of the trunk meat, a smooth texture cannot be obtained, and the jelly strength cannot be sufficiently prevented from decreasing. The surimi obtained may be unsuitable as a raw material for salmon. On the other hand, when the addition amount of egg white exceeds 10 parts by weight with respect to 100 parts by weight of the carcass, the texture becomes too smooth and may become unsuitable as a raw material for salmon, especially for high-grade salmon. is there.

  The addition amount of transglutaminase is preferably 0.05 to 5 parts by weight with respect to 100 parts by weight of the trunk meat, and more preferably 0.1 to 2 parts by weight with respect to 100 parts by weight of the trunk meat. By mixing transglutaminase, proteins contained in surimi can be cross-linked (for example, cross-linking between glutamine and lysine residues), so that the jelly strength can be improved.

  If the amount of transglutaminase added is less than 0.05 parts by weight based on 100 parts by weight of the meat, the amount of transglutaminase added is too small, and the jelly strength may not be sufficiently improved. On the other hand, if the amount of transglutaminase added exceeds 5 parts by weight with respect to 100 parts by weight of the trunk meat, the amount of transglutaminase added is too large and the jelly strength becomes too high. There is a risk of not being.

  In addition, in this grinding process S2, it is preferable to add 5-20 weight part saccharides with respect to 100 weight part of trunk meat. It is because freezing denaturation can be prevented by adding saccharides. Examples of the saccharide include sorbitol and trehalose.

If the amount of saccharide added is less than 5 parts by weight with respect to 100 parts by weight of the meat, the amount of saccharide added is too small, so that the effect of preventing freezing denaturation cannot be expected. For this reason, when the surimi produced is frozen and thawed, a drop tends to occur, which is not preferable. On the other hand, if the addition amount of saccharide exceeds 20 parts by weight with respect to 100 parts by weight of the trunk meat, the addition amount of saccharide is too large, and the taste and aroma of saccharide become too strong, which is not suitable as a raw material for koji. There is a risk of becoming something.
Commercially available masking agents, egg whites, transglutaminases, saccharides, and the like can be used.

  In addition, it is good to include the packaging and freezing process of freezing after surimi is packaged in a packaging container after the grinding process S2. Any packaging container can be used as long as it is normally used for packaging surimi. Moreover, freezing of the surimi packed in the packaging container can be performed with a refrigerator or the like in which the inside is set at −40 ° C. as usual. In addition, the frozen product temperature should just be about -20 degreeC or less.

According to the large squid surimi manufacturing method described above, the ammonium chloride causing off-flavors can be removed by the water exposure step S1, or the content thereof can be significantly reduced. It can be 100 g or less, preferably 50 mg / 100 g or less, more preferably 30 mg / 100 g or less. Moreover, since the pH of the trunk can be adjusted by the water exposure step S1, the pH of the trunk can be set to 6.5 to 7.0. And while optimizing conditions such as temperature and pressure when grinding in the grinding process S2, by adding a masking agent, egg white and transglutaminase, the breaking strength is 1 to 8.5 g and the breaking dent is 8 to 20 mm. A large squid surimi having a jelly strength of 10 to 120 g · cm, preferably a surimi whiteness of 60 or more in terms of L value measured by a color difference meter can be produced.
Such a large cuttlefish surimi has suitable breaking strength, breaking dent and jelly strength, and has a sufficiently low residual ammonium chloride concentration, so that it can be suitably used as a raw material for koji. Moreover, since pH is also neutral, it is easy to use as a raw material of koji. In addition, the surimi is white, so it is suitable for use as a raw material for high-grade koji.

  Here, the residual ammonium chloride concentration can be measured by an ammonium chloride concentration measurement test. The pH can be measured by using a pH meter. The breaking strength, breaking dent, and jelly strength can be measured by a jelly strength measurement test.

  As an ammonium chloride concentration measurement test, for example, a 5% PCA (perchloric acid) extract is prepared from a sample body meat by a conventional method, and is measured by coloring with a Nessler reagent after a slight amount of ammonia is diffused. ("Nitrogenous composition of craniopod craniopod muscle extract" Haruka Iida et al., Journal of the Japanese Fisheries Society, 58 (12), p2383 to 2390 (1992)) and volatile base (VBN) as Conway (Conway) According to the micro-diffusion method, ammonia nitrogen can be measured by the method of measuring by the indophenol method (“use processing of blue squid”, Akira Nakatani, Aomori Prefectural Fisheries Processing Laboratory, p123-131).

  The former method is a method that utilizes the fact that an ammonium salt reacts with a Nessler reagent to turn yellowish red, and is often used for the determination of ammonia nitrogen. This method will be described in detail. 5 g of squid meat is precisely weighed, homogenized by adding 15 mL of 10% perchloric acid, filtered through filter paper, and then 10 mL of 5% perchloric acid is added to the residue remaining on the filter paper. Mix well and let stand for about 30 seconds, then filter again. The filtrate is kept with the original collection. The operation of washing the residue with 5% perchloric acid is performed three times in total, and the collected filtrate is neutralized with KOH and made up to 50 mL. A standard curve is prepared in advance by titration with a Nessler reagent using an ammonium sulfate solution having a normal standard concentration. Then, titrate the sample solution up to 50 mL with Nessler's reagent and calculate the ammonium chloride concentration by applying it to the value of the standard curve (“Food Engineering Experiment Book”, Volume 1, Food Engineering Department, Faculty of Agriculture, Kyoto University, Yokendo version) ).

On the other hand, in the latter method (diffusion method), instead of the Kjeldahl method of steam distillation for determining the total nitrogen content, the decomposition solution is put into a conway unit, and ammonia is added to generate ammonia, which is then used as the acid in the inner chamber of the container. It is a method of diffusing and collecting in the liquid. The Conway unit is available in the experimental equipment catalog and can be purchased. This method will be described in detail. The Conway unit using the decomposition solution as a standard measuring instrument is a thick-walled glass container similar to a small Petri dish, and the inside is composed of concentric circular glass walls. It is divided into. A predetermined amount of the specified acid solution is put into the inner chamber of the measuring instrument, and the decomposed test solution is poured into the outer chamber, made alkaline by adding KOH, and sealed with a ground glass plate. After standing in a thermostat at 25 ° C. for about 50 minutes, the generated ammonia is completely absorbed into the acidic solution, and then neutralized with a specified acid solution to measure the amount of ammonia (“Food Engineering Experiments” "First volume, Department of Food Engineering, Faculty of Agriculture, Kyoto University, Yokendo version).
The indophenol method means that 2,6-dichlorophenolindophenol (hereinafter simply referred to as indophenol) becomes red when it is oxidized in an acidic solution, and colorless when it is reduced. This is a method of performing titration by using the method. There are two measurement methods: a method in which an indophenol solution is titrated with a reduced solution under acidic conditions, and a method in which the reduced solution is titrated with indophenol having a known titer.

  The jelly strength measurement test can be performed as follows. For example, surimi is filled in a sealing material that can be sealed, heated in a water bath at 92 ° C. for 30 minutes, then ice-cooled for 30 minutes or more, and stored in a refrigerator at 5 ° C. overnight. Then, the surimi that has been refrigerated is heated to 25 ° C. in a thermostatic bath and maintained at room temperature. Thereafter, the surimi was molded into a size of 30 mm in diameter and 20 mm in length, and using a commercially available jelly strength measuring device (plunger: No. 47φ7 mm (sphere)) and analysis software, breaking strength, breaking dent, and jelly strength. Measure. In addition, as a jelly strength measuring device, for example, RHEONERII CREEP METER RE2-3305B (manufactured by Yamadensha) can be used, and as analysis software, breaking strength analysis Windows (registered trademark) Ver. 1.2 (a) can be used.

  When the residual ammonium chloride concentration measured as described above exceeds 70 mg / 100 g, the concentration of ammonium chloride remaining in the surimi is too high, so that even if a masking agent or the like is added, a taste is felt. Therefore, there is a possibility that it may not be suitable as a raw material for straw. If the residual ammonium chloride concentration is 50 mg / 100 g or less, more preferably 30 mg / 100 g or less, it can be used as a high-grade koji raw material. Therefore, when used as a high-grade koji raw material, the residual ammonium chloride concentration is 50 mg / 100 g. The amount is preferably 100 g or less, and more preferably 30 mg / 100 g or less.

  In addition, when the pH of the surimi is less than 6.5 or exceeds 7.0, the activity of transglutaminase becomes weak, or the action of suppressing the action of the proteolytic enzyme by the inhibitory protein contained in egg white becomes weak. There exists a possibility that breaking strength, breaking dent, and jelly strength may become weak.

  Moreover, since the texture is too soft like tofu when the breaking strength measured as mentioned above is less than 1 g, it is unsuitable as a raw material of koji. On the other hand, if the breaking strength exceeds 8.5 g, the texture is too hard, so it is not suitable as a raw material for koji. A breaking strength of 5 to 8.5 g is preferable because it can be used as a raw material for high-grade koji.

  If the breaking dent is less than 8 mm, the stress is too low and the material is brittle like a cookie, so it is not suitable as a raw material for straw. On the other hand, when the breaking dent exceeds 20 mm, it has elasticity like gum and rubber, so it is not suitable as a raw material for straw. Note that it is preferable that the breaking dent is 12 to 18 mm because it can be used as a raw material for high-grade koji.

  If the jelly strength is less than 10 g · cm, the texture is soft jelly or pudding, so it is not suitable as a raw material for koji. On the other hand, if the jelly strength exceeds 120 g · cm, the texture becomes like a hard jelly, so it is not suitable as a raw material for koji. A jelly strength of 60 to 120 g · cm is preferable because it can be used as a raw material for high-grade koji.

  Moreover, it is preferable that the whiteness of this surimi is 60 or more by L value measured, for example with a color difference meter (CR-300 by Minolta). If the surimi whiteness is less than 60 in terms of L value, the surimi whiteness is insufficient, that is, the whiteness is insufficient. Note that the whiteness of the surimi is preferably 70 or more, more preferably 80 or more, as an L value measured by a color difference meter.

Next, examples in which the effects of the present invention have been confirmed will be described.
Example 1
As the shell of the large open-sea squid that is the raw material, the shell of the frozen Peruvian American giant squid was used. In addition, about several used meats, when it measured according to the ammonium chloride density | concentration measurement test described in the item of (1) Residual ammonium chloride density | concentration which mentions the ammonium chloride density | concentration contained in a trunk meat later, all are all. It was 200 to 250 mg / 100 g. Example 1 will be described below.
First, the frozen flesh was put in a dipping tank and half-thawed, and the skin up to the third layer was peeled off. Then, the through-hole was formed by hitting the surface of the flesh with a sword. Then, it cut | judged so that one side might be set to about 9 cm with a knife. At this time, when the thickness of the trunk was 20 mm or more, the thickness of the trunk was cut in half.
Next, after the body meat cut into a predetermined size was sterilized by immersing it in an aqueous sodium hypochlorite solution having a concentration of 100 ppm for 1 minute, the sterilized body meat was immersed in water for 1 minute to remove sodium hypochlorite. .

  Subsequently, the sterilized trunk meat was exposed to water. The water exposure was performed by immersing in water having an amount of water more than twice the weight of the trunk meat for 1 hour x 2 times. Thereafter, an aqueous solution in which sodium carbonate and sodium citrate are each added to 1% w / v of water in an amount of water more than twice the weight of the torso is prepared, and this aqueous solution is washed twice with water. The water-exposed torso meat was immersed twice for 4 hours. In addition, the water temperature at this time was always 10 ° C. or less (generally 4 to 8 ° C.). The water-exposed torso was placed in a colander and left for 5 minutes to drain.

  Next, 8 parts by weight of sorbitol, 8 parts by weight of egg white, 0.3 parts by weight of polymerized phosphate and 0.8 parts by weight of sodium glutamate are added to 100 parts by weight of the trunk meat, and the degree of vacuum is 93000 Pa, Under the condition of 10 ° C. or less, a ball cutter (BCA250E manufactured by Yana Gear Co., Ltd.) was used for 3 minutes and mixed at 2000 rpm to produce a surimi body of American giant squid.

  The surimi produced in a molding box laid with vinyl was packed, covered with vinyl, and frozen in a freezer with the internal temperature set to -40 ° C (product temperature -20 ° C). After freezing, the frozen surimi was packed in a storage box and stored at -18 ° C.

  Residual ammonium chloride concentration (mg / 100 g), pH, breaking strength (g), breaking dent (mm), jelly strength (g · cm) of surimi sea buckthorn surimi according to Example 1 produced and stored in this manner ) And whiteness were measured. The measurement conditions are as follows.

(1) Residual ammonium chloride concentration (mg / 100g)
The residual ammonium chloride concentration was measured as follows. First, 5 g of the manufactured large squid surimi was precisely weighed and homogenized by adding 15 mL of 10% perchloric acid. After filtering this with a filter paper, 10 mL of 5% perchloric acid was added to the residue remaining on the filter paper, mixed well, allowed to stand for about 30 seconds, and then filtered again. The filtrate was combined with the first recovered one. The operation of washing the residue with 5% perchloric acid was performed three times in total, and the collected filtrate was neutralized with KOH and made up to 50 mL. Then, the sample solution made up to 50 mL was titrated with Nessler's reagent, and the ammonium chloride concentration was calculated by applying it to the value of the standard curve ("Food Engineering Experiment", Volume 1, Food Engineering Department, Faculty of Agriculture, Kyoto University, Yokendo version) reference).

(2) pH
The pH was measured using a glass electrode type hydrogen ion concentration index meter (D-51 manufactured by Horiba, Ltd.).

(3) Breaking strength (g), breaking dent (mm), jelly strength (g · cm)
The breaking strength, breaking dent, and jelly strength were measured by a jelly strength measurement test. That is, surimi is filled into Kureharon seam D-84 (45 mm x 300 mm, thickness 40 μm) as a sealing material that can be sealed, heated in a hot water bath at 92 ° C for 30 minutes, and then cooled in ice for 30 minutes or more. And stored overnight at 5 ° C. And after raising the surimi which was refrigerated to 25 ° C. in a thermostatic bath and maintaining it at room temperature, the surimi was molded into a cylindrical shape having a diameter of 30 mm and a length of 20 mm. Using a jelly strength measuring instrument (RHEONERII CREEM METER RE2-3305B manufactured by Yamaden Co., Ltd.) equipped with a 47φ7 mm (ball) plunger, and analysis software (breaking strength analysis Windows (registered trademark) Ver. 1.2 (a)) The breaking strength, breaking dent, and jelly strength were measured.

(4) Whiteness Whiteness was measured with a color difference meter (CR-300 manufactured by Minolta). In the present application, the L value measured by the color difference meter is used.

(5) Microbial test In addition to the above (1) to (4), a microbiological test was conducted on the surimi of American giant squid in the usual way. Microbiological examinations were performed on general viable counts, coliforms, Salmonella and Vibrio parahaemolyticus.

  The test results of (1) to (5) are shown in Table 1 below.

As shown in Table 1, since the surimi of the American giant squid according to Example 1 was able to sufficiently remove ammonium chloride contained in the trunk meat, the residual ammonium chloride concentration could be sufficiently reduced. It was. Therefore, even when this was eaten, no taste was felt. The breaking strength, breaking dent, and jelly strength were also appropriate. Furthermore, the whiteness was sufficiently high.
Therefore, it was found that the surimi of American giant squid according to Example 1 can be used as a raw material for cocoons or high grade cocoons.

(Example 2)
In Example 2, 8 parts by weight of sorbitol, 8 parts by weight of egg white, 0.3 parts by weight of polymerized phosphate, and 0.8 parts by weight of sodium glutamate are added to 100 parts by weight of the trunk meat, 1.4 parts by weight of transglutaminase (Activa TG-AK manufactured by Ajinomoto Co., Inc.) was added, and under a condition of a vacuum of 93000 Pa and 10 ° C. or less, using a ball cutter (BCA250E manufactured by Yana Gear Co., Ltd.) for 3 minutes, 2000 rpm. Except for mixing, a surimi of American giant squid was produced and stored under exactly the same conditions as in Example 1 described above.

  Residual ammonium chloride concentration (mg / 100 g), pH, breaking strength (g), breaking dent (mm), jelly strength (g · cm), and white Degree measurement and microbial testing were performed. The measurement conditions and the like are all the same as in Example 1. The test results are shown in Table 2 below.

  As shown in Table 2, in Example 2, since transglutaminase was further added, the breaking strength, breaking dent, and jelly strength were remarkably improved. Therefore, it was found that the surimi of American giant squid according to Example 2 is particularly suitable as a raw material for high-grade koji.

It is the flowchart which showed the process content of the manufacturing method of the large squid surimi which concerns on this invention.

Explanation of symbols

S1 Water exposure process S2 Crushing process

Claims (9)

A method for producing a large squid surimi using an open-sealed large squid shell containing ammonium chloride and a self-digesting proteolytic enzyme,
The body is cut into a predetermined shape, and the cut body is provided with one or more bottomed holes or through holes, immersed in an immersion solution that is higher than the freezing temperature and 10 ° C. or less for 6 to 12 hours, and is exposed to water. Water exposure process,
At least of water-exposed trunk meat, a masking agent for masking off-flavors caused by ammonium chloride, egg white containing an inhibitory protein that inhibits the action of the proteolytic enzyme, and transglutaminase that cross-links proteins And a grinding step of grinding the body meat exposed to water under a negative pressure higher than the freezing temperature of the body meat exposed to water after the mixing,
The manufacturing method of the surimi of the large squid characterized by including   The method for producing surimi of large squid according to claim 1, wherein 0.05 to 2 parts by weight of a masking agent is added to the immersion solution with respect to 100 parts by weight of the immersion solution.   3. The large squid surimi according to claim 1 or 2, wherein 0.1 to 1 part by weight of an organic acid salt is added to 100 parts by weight of the soaking solution. Manufacturing method.   In the immersion solution, at least one of 0.1 to 1 part by weight of polymerized phosphate and 0.1 to 1 part by weight of carbonate is added to 100 parts by weight of the immersion solution. The method for producing a surimi of large squid according to any one of claims 1 to 3.   5. The large squid surimi according to claim 1, wherein the water exposure step is performed by bubbling or stirring the immersion solution and the cut meat. Production method.   The amount of the egg white added is 1 to 10 parts by weight with respect to 100 parts by weight of the torso. 6. The large squid surimi according to any one of claims 1 to 5, Production method.   The large squid according to any one of claims 1 to 6, wherein the addition amount of the transglutaminase is 0.05 to 5 parts by weight with respect to 100 parts by weight of the trunk meat. No surimi manufacturing method. The large squid surimi according to any one of claims 1 to 7 , wherein 5 to 20 parts by weight of saccharide is added to 100 parts by weight of the trunk meat in the grinding step. Manufacturing method.   The squid surimi according to any one of claims 1 to 8, further comprising a packaging and freezing step of freezing after the surimi is packaged in a packaging container after the grinding step. Production method.

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