JP5286224B2 - Manufacturing method of fish paste product and fish paste product - Google Patents

Description

  The present invention relates to a method for producing a fish paste product. In particular, the present invention relates to a production method capable of enhancing the gel strength of a kneaded product.

The kneaded product made from fish meat is one of the quality measures whose elasticity is important. This elasticity is also expressed by a scale such as “foot”, “gel-forming ability”, and the like. This unique elasticity is obtained by placing salted meat paste at an appropriate temperature of 20 to 40 ° C. for about 10 minutes to 20 hours, and is called “sitting”. It is known that the elasticity obtained by this sitting decreases in the subsequent heating process, which is called “return”. In order to produce a kneaded product of good quality, this sitting and returning is important, and a method for promoting sitting and suppressing returning is devised.
The phenomenon of sitting and returning is greatly influenced by the fish species of the raw material, and even in the same fish species, it is affected by the freshness, the raw material processing method, and the water exposure method. For example, walleye pollock surimi processed offshore immediately after fishing is a representative of high quality surimi due to its strong sitting and weak return. On the other hand, even the same walleye pollack has relatively low freshness, and the ground surimi that contains blood and internal contamination tends to be weak and sit back. In contrast to walleye pollock, which is often used as a surimi after being exposed to water, fish such as itoyori, kinmedai, sardine, and horse mackerel have weak gel-forming ability but strong umami, which is attractive in terms of flavor improvement, Used as a raw material for kneaded products. When producing a kneaded product with high elasticity, it is required to increase the blending ratio of the ground surimi of walleye pollock.

In addition to the selection of these fish species, additives that enhance elasticity are being developed. In patent document 1, the effect of elasticity enhancement is mentioned by adding the plasma powder of a cow or a pig to fish meat. In Patent Document 2, transglutaminase, serum, plasma or egg white is added to fish meat to improve quality. These are additives developed to obtain the effect of promoting sitting or suppressing the return.
However, these additives are difficult to use from the following points. Eggs and milk are foods that occupy the top as a causative agent for food allergies in infants, and it is desirable to remove them from kneaded products based on fish meat from the viewpoint of preventing accidental eating. The use of bovine plasma has been discontinued due to the risk of bovine spongiform encephalopathy.
Regarding transglutaminase, actinomycete-derived (Patent Document 3, etc.), guinea pig liver-derived (Patent Document 4), fish-derived (Non-Patent Document 1, etc.), genetically modified ones (Patent Document 5, etc.) are known. A transglutaminase preparation derived from actinomycetes (Ajinomoto Co., Inc. (trade name: Activa) enzyme content 1.0%) is commercially available. However, since it is an expensive preparation, its use is limited.
In recent years, the expansion of fish food culture in Europe and the United States has influenced, and the percentage of white fish such as walleye pollock has been increased to be commercialized as fillets, and the production of high quality surimi has been on the decline.

Japanese Patent Publication No.59-28386 Japanese Patent Laid-Open No. 3-219854 JP-A-1-27471 JP 1-50382 JP-A-6-225775

Nobuo Seki, Japanese Society of Fisheries Science Vol.5, 125-132, 1990

  An object of the present invention is to provide a method for producing a fish kneaded product of better quality by promoting the sitting of the kneaded product and enhancing the gel strength.

  As a result of intensive studies in order to solve the above-mentioned problems, the present inventors have found that red-tailed fish meat has an effect of promoting the sitting of the kneaded product. In addition, the present inventors have found that the factor that promotes sitting is that transglutaminase activity in fish meat is overwhelmingly stronger than other fish species.

The gist of the present invention is the following methods (1) to (4) and fish paste products (5) to (7).
(1) Gel strength of a paste product characterized by using a fish paste with transglutaminase activity, which is a surimi produced by keeping the salmon roe or the product temperature not to exceed 30 ° C. as a secondary ingredient of the fish paste product How to strengthen.
(2) In the manufacture of fish paste products using frozen fish meat surimi as a raw material, the fish used as a secondary raw material is the fishtailed fish that has transglutaminase activity, which is produced by maintaining the temperature of the salmon roe or the product not to exceed 30 ° C. A method for producing a kneaded product, characterized by being used.
(3) The method according to (1) or (2), characterized in that use is made of fish fish having transglutaminase activity of 15 units / g or more.
( 4 ) The method according to any one of (1) to ( 3 ), wherein 5-10% by weight of the fish fish having transglutaminase activity is used in the whole fish raw material.

(5) Fish meat-kneaded products that use tailfish fish meat having transglutaminase activity, which is a surimi produced by keeping the salmon roe or the product temperature not to exceed 30 ° C. as a secondary ingredient.
(6) The fish paste product according to ( 5 ), characterized by using a fishfish fish having a transglutaminase activity of 15 units / g or more.
( 7 ) The fish paste product according to (5) or (6), wherein 5-10% by weight of the fishfish fish having transglutaminase activity is used in the whole fish meat raw material.

  According to the present invention, it is possible to improve the quality of a fish paste product, particularly the gel strength of a fish paste product including a sitting step in the processing step, by using the fish meat of the fish as a part of the fish raw material without using additives. .

It is a figure which shows the sitting promotion rate of the fish meat of 13 types of fish types. It is a figure which shows the transglutaminase activity in the fish meat of 13 types of fish species. It is a figure which shows the correlation of transglutaminase activity and the sitting promotion rate. It is a figure which shows the transglutaminase activity of eight types of frozen surimi and a fishfish fish meat. It is a figure which shows that the transglutaminase activity of a licorice fish meat is inactivated by heat processing. It is a figure which shows that the transglutaminase activity of a dipper fish meat is maintained even if it exposes to water.

The present invention is a method of finding that the fishtail meat has a significantly higher transglutaminase activity compared to other fish species, and using the fishtail fish meat to increase the gel strength of the kneaded product.
In the present invention, the echidna (sword fish) is a fish belonging to the family Perchidaceae, Subchiridae , with the scientific name Trichiurus japonicus or Trichiurus lepturus . It is also called edible fish (Tachiuo), Tachinouo, Tachi, Hakunagi, Hakuo, Sawabel, Shiragaga, and is edible. The gel strength of the persimmon itself is not high, it is not used as the main raw material of the kneaded product, and has been used as an inexpensive auxiliary raw material. Inexpensive auxiliary materials are not subject to temperature control in the production and handling of high-grade surimi, so that those skilled in the art have never noticed that the present invention has the effect as found by the present invention. It is considered a thing.
As shown in the examples, the transglutaminase activity of the sea bream fish is retained even when exposed to water, but the activity gradually decreases when the product temperature exceeds 20 ° C., and is almost completely deactivated when the temperature reaches 40 ° C. . Therefore, any shape such as sacrificial or surimi can be used as long as it is obtained by means of avoiding a temperature rise, or at least a step not exceeding 30 ° C. The transglutaminase in the ground fish surimi currently in circulation was measured, but all of them were inactive. This is considered to be caused by the fact that the fish meat is heated in the surimi manufacturing process. In the manufacturing process of the sea bream fish meat used in the present invention, it is necessary to carry out the skin, streak, and bone removing process at 30 ° C. or lower by a device such as a refiner in order to maintain the transglutaminase activity.

In order to obtain the effect of promoting sitting by adding 5 to 10% with respect to the meat paste, it is desirable that the transglutaminase activity is contained in 15 units or more per gram of fish meat. The fish species used as a raw material for the fish meat material that has the effect of promoting the sitting of the kneaded product is preferably a fishfish, but it is not limited to a fishfish as long as the transglutaminase activity is 15 units or more per gram of fish meat.
In the present invention, transglutaminase activity was determined by reacting dimethylcasein and monodansyl cadaverine as substrates, and measuring the amount of incorporated monodansyl cadaverine by measuring the fluorescence intensity.
Add 4 times the amount of buffer (0.1M NaCl 20mM Tris-HCl, pH7.5) to the fish meat and use the homogenized crude enzyme solution as the reaction solution (2mg / ml dimethylcasein, 5mM calcium chloride, 5mM dithiothreitol) Add 100 μl of the crude enzyme solution to 300 μl of 50 mM Tris-HCl buffer (pH 7.5), 0.5 mM monodansylcadaverine), react at 37 ° C., and stop the reaction by adding 400 μl of 10% trichloroacetic acid solution. The fluorescence intensity was measured (excitation wavelength 355 nm, fluorescence wavelength 525 nm). The unit of activity was defined as 1 unit of enzyme activity in which 1 nmol of monodansyl cadaverine was taken up per minute.

  It is preferable to add about 5 to 10% by weight of the tailfish fish meat having transglutaminase activity of the present invention in the whole fish meat of the kneaded product. If the amount is 5% by weight or less, the effect is not sufficiently observed. There is no problem to add more than 10% by weight, but since it has a peculiar flavor, it can be used as long as it has a good taste. Therefore, in the case of a cod fish-flavored kneaded product, it is preferably up to about 10% by weight.

In the present invention, the fish paste product refers to a normal fish paste product mainly composed of fish meat such as sea cucumber, chikuwa, fried fish, crab fish, fish sausage and the like. Fish-kneaded products are produced by adding auxiliary materials such as starch, gluten, salt, sugar, sugar alcohol, seasonings, spices, and coloring agents to fish meat. Surimi, which is a raw material for kneaded products, is produced from raw fish by processes such as meat extraction, water exposure, dehydration and crushed meat. Lost meat that is not exposed to water is also used as a raw material for kneaded products. A kneaded product is manufactured through steps such as crushing, seasoning, molding, heating, cooling, and the like by adding auxiliary materials to surimi or fallen meat. The sitting step is usually a step of placing at a temperature of 15 to 50 ° C., preferably 20 to 40 ° C. for 10 minutes to 20 hours after molding, and this step increases the elasticity of fish meat.
The sea bream fish meat having transglutaminase activity of the present invention is used as a part of fish meat used as a raw material in the production of such a kneaded product. Any amount may be added depending on the purpose, but as described above, 5 to 10% by weight of the whole raw fish meat is preferable.

The gel strength of the kneaded product is often used as an index to express the elasticity of the kneaded product, and is usually the product (W value x L value) of the breaking strength (W value, g) of the kneaded product and the distance to break (L value, cm). ) Is displayed.
The basic production process of frozen surimi used as a raw material for kneaded products is as follows. After removing the head and internal organs from the raw fish, the minced fish meat is collected using a meat mining machine. Water-soluble proteins that inhibit gel formation are removed from the fish protein by water exposure, and the skin, streaks, and bones are removed with a refiner, and then dehydrated to concentrate the myofibrillar protein that is the main protein that forms gel. The dehydrated meat is frozen by adding and mixing the sugar, sugar alcohol, and polymerized phosphate of the anti-freezing agent. Fish such as cod is frozen in this way and used as a raw material for kneaded products all over the world.

  The present invention will be described below with reference to examples, but the present invention is not limited to these examples.

Comparison of sitting ability of fish meat of each fish species
Comparison of the ability to promote sitting in 13 kinds of fish meat (13 kinds of muscles derived from fish) was performed by evaluating the gel physical properties of sea cucumbers using hockey surimi.
The manufacturing method of the sea urchin is as follows. Mixing 100 g of fish meat of each fish type with 900 g of hockey surimi, adding 30 g of salt and salting to make a paste, filling this in a polyvinylidene chloride tube, at 30 ° C One hour (primary heating) and 40 minutes (secondary heating) heated at 90 ° C. were cooled to prepare a sea urchin. The primary heating (30 ° C. for 1 hour) is a “sitting step” for enhancing the gel strength. If the fish meat has an effect of promoting sitting, the gel strength is enhanced by this primary heating. The fish meat of each fish type was used as minced meat with a food cutter by dropping three fresh raw fish into fillets. As a control sea cucumber, 100 g of hokke surimi was mixed in place of various fish meats to be mixed and prepared in the same manner.
The physical properties of the heated sea cucumber are measured with a food checker using a 5 mm diameter plunger, and the gel is expressed as the strength (W value, g) when the sea bream breaks and the distance to the break (L value, cm). It calculated by intensity (W value x L value). Next, the sitting promotion ability of the fish meat of each fish type was expressed numerically by the sitting promotion rate calculated by the following formula from the gel strength of the sea urchin.

  As a result of comparing the sitting promotion ability of the fish meat of each fish species, the sitting promotion rate was 52% when the fish was added. On the other hand, when 12 kinds of fish species other than the hailfish were added, the sitting promotion rate was 12% at the maximum and -14% at the minimum. In general, a change in gel strength of about 10% is considered as an error range, so it was considered that there was no effect of promoting sitting in fish species other than the hailfish.

The transglutaminase activity of 13 kinds of fish meat was compared. It is known that transglutaminase is an enzyme that promotes sitting and is also contained in fish meat (Non-patent Document 1, etc.). As described above, transglutaminase activity was determined by reacting dimethylcasein and monodansyl cadaverine as substrates and measuring the amount of incorporated monodansyl cadaverine by measuring the fluorescence intensity.
As a result of the measurement, it was confirmed that among the 13 kinds of fish meat, the fishfish had the strongest transglutaminase activity (Fig. 2). Also, there was a positive correlation between the sitting promotion rate and the transglutaminase activity. (Fig. 3). From the above, it was confirmed that the sitting-promoting effect of sea bream fish meat is derived from the transglutaminase activity.

Measurement of transglutaminase activity in frozen surimi Frozen surimi made from various fish meats has been commercialized and is widely distributed in Japan and overseas. Therefore, the transglutaminase activity of eight types of frozen surimi containing redeye salmon was measured and evaluated in the same manner as in Example 2. As a result, a frozen surimi having a strong transglutaminase activity comparable to that of the fish fish was not confirmed (FIG. 4).
The reason why transglutaminase activity is reduced in frozen surimi made from greenfish is that transglutaminase is used because the fish meat is warmed in the removal process of impurities (muscles, skin, bones, etc.) contained in the fish meat. The reason is that the activity decreases. When the fish was heated at 20, 30, and 40 ° C., the transglutaminase activity decreased as the temperature increased as shown in FIG. 5, and the activity was almost lost by the treatment at 40 ° C. During the process of removing impurities (muscles, skin, bones, etc.) using a refiner, etc., the temperature of fish meat rises to about 30-40 ° C. It is required to suppress the temperature rise of 30 ° C. or less.

Addition test to sea bream fish paste products After adding salt to 845g mainly composed of lower ground surimi and 65g commercial sea bass surimi and seasoning with salt and starch as auxiliary ingredients A total of 100 g and ice water 300 g were added to produce 1332 g of kneaded meat. The kneaded meat was filled in a polyvinylidene chloride film, and the kamaboko prepared by heating at 90 ° C. for 40 minutes and the sitting process were heated at 30 ° C. for 60 minutes and then heated at 90 ° C. for 40 minutes to prepare a kamaboko (test group 1). For Test Zone 2, a commercially available sitting accelerator transglutaminase preparation (Ajinomoto Co., Inc. (trade name: Activa) enzyme content 1.0%) was added together with 1.3 g auxiliary ingredients to produce kneaded meat. Was prepared. For test group 3, 65 g of sea urchin fish meat was added as an alternative to ground fish surimi to prepare kneaded meat, and a sea bream was prepared. The physical properties of the heated sea cucumber are measured with a food checker using a 5 mm diameter plunger, and the gel is expressed as the strength (W value, g) when the sea bream breaks and the distance to the break (L value, cm). It calculated by intensity (W value x L value).
Table 1 shows the measurement results of the gel strength. In the case of only heating at 90 ° C. for 40 minutes not including the sitting process, the results were not significantly different in any test section, but when heating was performed at 30 ° C. for 60 minutes + 90 ° C. for 40 minutes including the sitting process, In comparison, the gel strength increased by 51 g · cm in the test group 2. This is considered to be an effect of promoting sitting by the transglutaminase preparation. Moreover, when the test group 1 and the test group 3 were compared, the gel strength increased by 146 g · cm in the test group 3. This is considered to be the effect of promoting sitting by transglutaminase contained in the fish fish meat.

Effect of water exposure on transglutaminase activity of sea bream fish In the following procedure, fish meat was exposed once from sea bream fish, and fish meat was exposed twice, and transglutaminase activity was measured.
1 kg of water was added to 1 kg of fish fish and stirred for 1 minute, and then the fish was squeezed once using a filter cloth to obtain fish. To the obtained fish meat that had been exposed once, 1 kg of water was added, stirred for 1 minute, dehydrated using a filter cloth, and then exposed twice to obtain fish meat. In addition, the above process was implemented keeping the temperature of fish meat below 20 degreeC.
The results of measuring transglutaminase activity by the same method as in Example 2 are shown in FIG. It was confirmed that the transglutaminase activity per gram of fish meat gradually increased with each exposure treatment. From the above, it was confirmed that the transglutaminase activity was maintained even after the water exposure treatment used in the surimi production process.

  According to the present invention, it is possible to improve the quality of a fish paste product, particularly the gel strength of a fish paste product that includes a sitting step in the processing step, by simply using the fish fish as a raw material without using additives. Good quality kneaded products can be provided without additives.

Claims (7)

Increases the gel strength of a paste product characterized by using a fish paste with transglutaminase activity, which is a surimi produced by keeping the dropper or the product temperature of the fishtail not to exceed 30 ° C. as a secondary ingredient of the fish paste product Method. In the production of fish paste products made from frozen fish meat surimi, the use of sea urchin fish meat having transglutaminase activity, which is a surimi produced by keeping the salmon roe or the product temperature not to exceed 30 ° C. A method for producing a kneaded product characterized by the above.   3. The method according to claim 1 or 2, characterized in that use is made of sea bream fish having a transglutaminase activity of 15 units / g or more. The method according to any one of claims 1 to 3 , characterized in that 5-10% by weight of fishfish meat having transglutaminase activity is used in the whole fish raw material. A fish paste product that uses, as a secondary ingredient, a fishtail fish having transglutaminase activity, which is a surimi produced by keeping the salmon roe or the product temperature from exceeding 30 ° C. 6. The fish paste product according to claim 5 , wherein the fish has a transglutaminase activity of 15 units / g or more. 7. The fish paste product according to claim 5 or 6 , wherein 5-10% by weight of fishtail fish having transglutaminase activity is used in the total raw fish meat.

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