JP6045862B2 - Production method for fishery products - Google Patents

Description

The present invention relates to a method for producing a high-quality aquatic kneaded product , which has been made inappropriate for aquatic kneaded products, and has a gel strength increased while using frozen frozen red fish as a raw material.

  For aquatic products, especially for salmon, the texture (foot) of the gel with its unique elasticity is an important element of quality, and in general, those with a strong elasticity and crispness are considered to be good aquatic products. ing. The evaluation of the texture is often expressed using the breaking strength (g) and the breaking dent (mm) when the plunger is pressed against the test piece and the test piece breaks and loses resistance.

  The quality of the fish paste product is affected by the protein denaturation of the fish meat, and one of the factors that denature the protein is the pH of the fish meat. Generally, the pH of fish meat used for fishery paste products is about 7. This is because the protein maintains a neutral and stable structure, and if the fish meat is tilted to the acidic or alkaline side for some reason, the protein denaturation proceeds rapidly and adversely affects the gel-forming ability. It is. And white fish such as walleye pollock, minamidara, hoki, guchi, oysterfish, esos, thailand, flounder, and flounder have a pH of about 7 after death and their proteins are difficult to denature. Can produce fishery products with a good texture.

  On the other hand, red fish such as mackerel, bonito, sardines, saury, tuna and horse mackerel rapidly become acidic with a pH of 6 or less after death. The reason why muscles suddenly become acidic after death is that red fish accumulates glycogen in the muscles for migrating in the ocean, which changes to lactic acid after death. The state in which this muscle becomes acidic denatures the protein and reduces the gel forming ability. For this reason, it is said that a fish product with a good texture cannot be made using red fish as a raw material.

  As described above, it has been difficult to produce a marine product with a good texture such as salmon and bamboo rings using red fish as a raw material. Therefore, even if a large amount of red fish is landed at a time, it will not be used for fishery products, and depending on the type of red fish, it is raised in food for aquaculture, aquariums, etc. It was used for animal food. However, most surimi for fish paste products depend on imports, and in order to provide a stable supply of surimi, it was desired to use red fish abundantly caught in the sea near Japan for fish paste products.

  Therefore, Japanese Examined Patent Publication No. 40-21224 discloses a technique for improving the gel-forming ability by exposing fish sludge to an alkaline solution to maintain the meat from neutral to weakly alkaline in the process of producing a fish paste product. Has been.

  JP-A-8-80176 and JP-A-2001-190248 disclose the production method of fishery paste products, etc., to increase the elasticity of fishery paste products by adding a quality improver such as carbonate to surimi. A technique for improving quality is disclosed.

Japanese Patent Publication No.40-21224 JP-A-8-80176 JP 2001-190248 A

  However, in the alkaline solution exposure technique disclosed in Patent Document 1, muscular tissue absorbs water and swells significantly when exposed to an alkaline solution, making subsequent dehydration of fish meat difficult. In order to use it as a raw material for fishery paste products, the fish meat must be sufficiently dehydrated, and excessively swollen fish meat is not suitable for the production of fish paste products that retain appropriate elasticity. In other words, in the business of utilizing red fish as a raw material for fishery products, adopting alkaline solution exposure cannot be expected to be sufficiently effective for making raw materials for fishery products, and dehydration is difficult. As a result, there is a problem that the manufacturing workplace is not rational. Furthermore, the alkaline solution exposure is a treatment for preventing protein denaturation due to a decrease in the pH of fish meat. Once the pH is lowered and the protein is denatured, the denaturation is not recovered even if the pH is raised thereafter. It is said. For this reason, it is necessary to quickly process the fish after catching, and there is also a problem that it is difficult to implement at an industrial level.

  In addition, in the technology for adding a quality improving agent such as carbonate disclosed in Patent Documents 2 and 3 to surimi, most of the examples used whitefish groundfish surimi widely used in fishery paste products. Is. Some examples of red fish are also described, but examples of fish paste products such as hamburgers and deep-fried crab that are not likely to cause quality problems are mixed, and only a few percent of red fish is mixed. This is an example of the octopus, and no disclosure is made on a technique for producing a fish-paste product with a good texture using red fish as the main ingredient.

  Moreover, when fish is frozen, protein denaturation caused by freezing occurs, and the gel-forming ability, which is a functional property of the protein, is greatly reduced. This is because in addition to the decrease in muscle pH during the time until the fish is frozen, the free water around the protein molecules is frozen, causing a structural change in the protein. In any of the above-mentioned prior art documents, raw fish or frozen surimi prepared from raw fish is used as a raw material, and a technique for producing an aquatic product using frozen frozen red fish as a raw material is not disclosed. In addition, saccharides are widely used as frozen denaturation inhibitors in marine products, but this is used when producing frozen surimi, and such freeze denaturants are used when freezing the fish itself. Can not.

The present invention has been made in view of the above points. For fish paste products, the use of frozen red fish, which has been considered difficult to use in the past, as a raw material, a fish paste product with a good texture that can be used for salmon, bamboo rings, etc. An object is to provide a manufacturing method .

Method for producing a marine paste products of the present invention is a method of manufacturing a marine paste products produced by the minced fish surimi, frozen lean fish der the fish is frozen in a state of leaving the head and viscera Rutotomoni The fish meat obtained from the fish is processed into the surimi without being exposed to an alkaline solution, and sugars, polymerized phosphate, and a pH adjuster for adjusting the pH of the fish meat to the alkali side are added to the surimi. It is characterized by.
In addition, another method for producing a fish paste product according to the present invention is a method for producing a fish paste product produced by surimi fish fillet. In addition, the fish meat obtained from the fish is processed into the surimi without being exposed to an alkaline solution, and the surimi is sugar, polymerized phosphate, and a pH adjuster that adjusts the pH of the fish meat to the alkali side. And the surimi was produced without being cryopreserved .

  A preferred example of the present invention is characterized in that the pH adjuster comprises one or more carbonates selected from sodium carbonate, sodium bicarbonate, potassium carbonate, and potassium bicarbonate.

  Moreover, the more preferable example of this invention is 1-10 weight% of saccharides in the said surimi, 0.1-0.5 weight% of superposition | polymerization phosphate, sodium carbonate, sodium hydrogencarbonate, potassium carbonate, potassium hydrogencarbonate. One or more selected carbonates are added in an amount of 0.1 to 2.0% by weight in terms of sodium carbonate.

  A further preferred example of the present invention is characterized in that the fish meat has a pH of 7.8 to 9.5 when the surimi is salted.

According to the above invention, by adding sugar, polymerized phosphate, and pH adjuster that adjusts the pH of fish meat to the alkali side as a quality improver to surimi made from frozen frozen red fish These ingredients synergistically exert an effect, obtain a good gel-forming ability, remarkably improve the elasticity, and produce a marine product with a good texture. In addition, a fish product with a good texture can be obtained from a red fish whose internal organs and the like have not been removed upon freezing and whose muscles are easily denatured and have poor gel-forming ability. Moreover, since it is not exposed to alkali, the fish meat does not swell, dehydration does not become difficult, and subsequent production becomes easy.

  Examples of the fishery product produced according to the present invention include salmon, deep-fried salmon, bamboo rings, tsumire, noodle roll, bran, fish ham, fish sausage and the like. In particular, among these marine products, it is suitable for bamboo shoots, bamboo rings and the like that require good texture.

  Among the quality improvers added, saccharides are widely used as antifreezing agents in fishery paste products as described above, and have the effect of stabilizing the state of water molecules in myofibrils. Examples of sugars that can be used include reducing sugars such as glucose, maltose, lactose, and fructose, non-reducing sugars such as sugar and raffinose, and sugar alcohols such as sorbitol, mannitol, lactitol, and maltitol. The addition amount of the saccharide is preferably 1 to 10% by weight. This is because if it is less than 1% by weight, the action of stabilizing water molecules in myofibrils is weakened, and if it exceeds 10% by weight, the sweetness may become too strong.

  Polymerized phosphates are also widely used as freeze-modification inhibitors and elasticity enhancers in marine products as well as sugars. The polymerized phosphate dissociates the myofibrillar actin and myosin, so that the solubility of the protein is increased in the process of salting (crushed) the surimi and has the effect of improving the texture of the fish paste product. The addition amount is preferably 0.1 to 0.5% by weight. This is because when the amount is less than 0.1% by weight, the effect is small, and when the amount exceeds 0.5% by weight, astringency and a bitter taste are likely to occur. Polymerized phosphate also acts as a pH adjuster that keeps the pH neutral in surimi using white fish, but in frozen red fish, the pH of the original meat often falls to 6 or less. Therefore, the effect as a pH adjuster can hardly be expected. Moreover, in the salting, it is preferable that 2-3 weight% of salt is added.

  A pH adjuster has the effect | action which adjusts the meat of acidic frozen red fish to neutrality or weak alkalinity. Although it will not specifically limit if fish meat can be adjusted to the alkali side, The thing which can adjust the meat of frozen red fish of pH 6 to 6 or less to pH 7-10 is preferable as alkali strength. Moreover, it is preferable that a pH adjuster consists of 1 or more types of carbonate chosen from sodium carbonate, sodium hydrogencarbonate, potassium carbonate, potassium hydrogencarbonate. The addition amount is preferably 0.1 to 2.0% by weight in terms of sodium carbonate, more preferably 0.5 to 2.0% by weight, still more preferably 1.0 to 1.5% by weight. is there. This is because if the addition amount is less than 0.1% by weight, there is no effect of adjusting the pH, and if it exceeds 2.0% by weight, the meat is too alkaline. According to this addition amount, when the content is 0.5 to 2.0% by weight, the pH of the salted meat becomes 7.8 to 9.5, and an aquatic product with a good texture is produced. When the content is% by weight, the pH becomes 8.8 to 9.2, and an aquatic product with a better texture is produced.

  In the present invention, saccharide added as a quality improver, polymerized phosphate, and pH adjuster can be used as food additives or seasonings, and the quality is also commercially available. What you have is enough.

  The manufacturing method of the fish paste product concerning this invention is manufactured by a conventional method except adding saccharides, a polymerization phosphate, and a pH adjuster. The main process will be explained. First, meat is minced from a fish to obtain a lost body. Next, the lost body is exposed to water several times to remove excess pigment, fat, blood, water-soluble protein, and the like. Next, dehydrate, add additives and mix to obtain fish surimi. Next, additives are added again if necessary, and salted (crushed) to obtain salted meat (meat paste). Then, the salted meat is formed, heated and cooled to complete. In addition, the said additive is seasonings etc. including saccharides as a quality improvement agent, a polymeric phosphate, a pH adjuster, and salt.

  Here, the red fish mainly refers to fishes with red meat color containing a large amount of myoglobin, which is a pigment component in muscle, and examples include mackerel, bonito, sardines, saury, tuna and horse mackerel. In addition, the frozen red fish that has been frozen includes a fish that has been caught as it is and a fish that has been frozen as a fillet. From the viewpoint of the denaturation of muscle proteins, the fish frozen as it is is not easily removed from the viscera and the like, so that the muscles are more easily denatured and the gel-forming ability is inferior. The main subject of the present invention is a conditionally severe fish that has been frozen as it is, but is also subject to a product that has been frozen into a fillet or the like.

  In addition, the sagging means minced fish meat that has been collected by separating the bone and skin after the fish has been removed from the head and internal organs and then applied to a meat mining machine. Surimi means a state in which fish meat has been refined through a process in which additives are mixed, but the muscle tissue has not been destroyed. In addition, the salted meat is further added with additives as necessary, and when the surimi is salted, the muscle tissue is crushed, the protein components are eluted from the myofibrils, and the fish meat is in a viscous state. Say things.

  Next, the difference between the conventional technique of exposing an alkaline solution and the present invention will be briefly described. As described above, the alkaline solution exposure prevents the fish meat from being dropped into the alkaline solution to lower the pH of the fish meat, and then the fish meat is dehydrated to prepare a surimi. Therefore, in order to obtain a sufficient effect, it is necessary to expose the alkaline solution promptly after the fish is caught on board or the like and before the pH of the fish meat is lowered. Furthermore, due to the swelling of the fish meat due to the alkaline solution exposure, it is often necessary to introduce a powerful dehydrator in the subsequent dewatering of the fish meat.

  On the other hand, the present invention is directed to a frozen red fish that has been made unsuitable as a raw material for aquatic products, in which the protein has been further denatured by freezing after the pH has been lowered after being caught. In the present invention, even when the muscle protein is denatured and the fish with inferior gel-forming ability is used, the quality improver according to the present invention may be added in the process of processing these fish into fish paste products. There is no need for processes and equipment, and it is possible to produce marine products with a good texture.

  In addition, according to the present invention, red fish caught and landed in large quantities at a time can be frozen and processed thereafter, and the red fish can be used effectively, and the production amount of the fishery product can be leveled. Can be planned.

  In a further preferred example of the present invention, the frozen red fish is sesame or bonito.

  According to a further preferred example of the present invention, it is possible to effectively use sesame mackerel or bonito, which has abundant catch and has not been sufficiently used for food.

  ADVANTAGE OF THE INVENTION According to this invention, it is possible to produce a high quality fish paste product having a good texture by using a frozen red fish obtained by freezing a red fish which has a low gel-forming ability and has been unsuitable for a fish paste product. Also, in the manufacturing process, no special equipment or the like is required, and it can be easily manufactured with conventional equipment.

It is a figure which shows the breaking strength (g) in Example 1. FIG. It is a figure which shows the breaking dent (mm) in Example 1. FIG. It is a figure which shows the gel rigidity (g / cm) in Example 1. FIG. It is a figure which shows the breaking strength (g) in Example 2. FIG. It is a figure which shows the breaking dent (mm) in Example 2. FIG. It is a figure which shows the relationship between the breaking strength (g) in Example 2, and gel rigidity (g / cm). It is a figure which shows the breaking strength (g) in Example 3. FIG. It is a figure which shows the breaking dent (mm) in Example 3. FIG.

Hereinafter, embodiments of the present invention will be described in detail.
[Example 1]
In this example, surimi was prepared from frozen frozen sesame mackerel, and an aquatic product was produced from the surimi. This frozen sesame mackerel is caught in a fishing port after being transported, and then frozen.

First, frozen sesame mackerel was thawed and then ground using conventional methods. The procedure is to remove the flesh from sesame mackerel, perform water exposure and dehydration three times, add 8% sugar and 0.3% polymerized phosphate, mix, and surimi. Was prepared. The pH of fish meat in each step is shown in Table 1.

  As is clear from Table 1, the pH of the frozen sesame mackerel lost weight is 6 or less. This value is not different from the commonly reported value when the pH of red fish is lowered, and the muscle pH is already lowered in the raw material of this example, and the protein in the muscle is denatured. I can see that. In addition, when the water is repeatedly exposed and the sugar and the polymerized phosphate are added, the pH rises to about 6.5. However, the pH is usually lowered by 0.2 to 0.3 by salting. Therefore, if salting is carried out in this state, the pH of the subsequent fish meat is considered to show the value of the first half of the six units.

表２から明らかなように、炭酸ナトリウムを０．５重量％添加したときに、すでにｐＨが水産練り製品に適しているといわれる７台まで上昇している。その後も添加量に応じてｐＨが上昇していくが、徐々にｐＨの上昇の仕方が緩やかになっていく。 Next, prepare 5 types of surimi with no added sodium carbonate and 0.5%, 1.0%, 1.5%, 2.0% by weight of surimi. The surimi was salted to obtain salted meat. Table 2 shows the pH of these five types of salted meat. In salting, 3% of sodium chloride was added.

As is apparent from Table 2, when 0.5% by weight of sodium carbonate was added, the pH had already increased to 7 units that are said to be suitable for marine products. Thereafter, the pH rises according to the amount added, but the method of increasing the pH gradually becomes gentler.

  Next, each of the above-mentioned five kinds of salted meat was filled in a casing, immediately heated in a steamer for 25 minutes, and gelled to obtain a cylindrical sample having a diameter of 25 mm and a length of 25 mm. After cooling this sample to room temperature, the physical properties were measured with a rheometer (indentation strength tester). In the measurement method, the sample was placed on a table so that its cylindrical plane was up and down, and a spherical plunger having a diameter of 5 mm was pressed against the center of the sample plane at an approach speed of 60 mm / min. And the breaking strength (g) when a sample fractured | ruptures and lost resistance, and the breaking dent (mm) at that time were measured. It can be said that the higher the value of these breaking strengths and breaking dents, the better the texture and flexibility of the marine product.

  The gel rigidity (g / cm) obtained by dividing the breaking strength by the breaking dent was also calculated. This gel rigidity means a force per unit deformation amount at the time of breaking because it indicates a ratio of external force to deformation amount. For this reason, it is used for quality evaluation as one of the characteristics closely related to the texture of fishery products. The gel rigidity value is often proportional to the breaking strength, and the higher the gel rigidity value, the more the product can be said to be an elastic fish product with a good texture.

Table 3 shows the pH, breaking strength (g), breaking dent (mm), and gel rigidity (g / cm) of each sample. 1 to 3 show graphs of breaking strength (g), breaking dent (mm), and gel rigidity (g / cm) of each sample.

  As shown in FIG. 1, the breaking strength is higher in all samples added with sodium carbonate than in the sample not added with sodium carbonate. In particular, the values of the breaking strength of the samples in which sodium carbonate is added at 1.0 wt% and 1.5 wt% to adjust the pH to 8.8 (Δ) and pH 9.2 (×) tend to be high. In addition, as shown in FIG. 2, the values of the fracture dents are higher in all the samples to which sodium carbonate was added as compared to the samples to which sodium carbonate was not added. In particular, the value of the breaking dent of the sample added with 1.0 to 2.0% by weight of sodium carbonate and adjusted to pH 8.8 (Δ) to 9.5 (◯) tends to be high. Moreover, as shown in FIG. 3, about the gel rigidity, the sample which added sodium carbonate 1.0weight% and 1.5weight%, and was made into pH 8.8 ((triangle | delta)) and pH 9.2 (x). The value is higher than other samples.

  Thus, it can be seen that by adding sodium carbonate together with sugar and polymerized phosphate to fish meat at the time of preparation of surimi or salting, a marine product with a good texture can be produced from frozen sesame. The amount of sodium carbonate added is preferably 0.5 to 2.0% by weight as described above, and the pH of the salted meat is preferably 7.8 (（) to 9.5 (◯). More preferably, sodium carbonate is added in an amount of 1.0 to 1.5% by weight, and the salted meat has a pH of 8.8 (Δ) to 9.2 (x).

[Example 2]
Next, as Example 2, a sample was prepared by subjecting the surimi prepared in Example 1 above to salting while adding water. In general, it is known that the hardness of the gel has a strong correlation with the protein concentration in the fish paste product, but when producing the fish paste product, food other than fish meat may be mixed as an auxiliary material. Therefore, assuming that the auxiliary material was mixed, the surimi of each sodium carbonate addition amount of Example 1 was not watered, and the conditions were 15% by weight, 30% by weight, and 45% by weight. Salted meat was prepared. These salted meats were heated and cooled under the same conditions as in Example 1 to obtain samples. The manufacturing method is the same as in Example 1 except that the surimi is hydrated.

Tables 4 to 7 show the protein concentration (%), breaking strength (g), breaking dent (mm), and gel rigidity (g / cm) of each sample. FIG. 4 is a graph showing the relationship between the protein concentration (%) and breaking strength (g) of each sample, and FIG. 5 is a graph showing the relationship between the protein concentration (%) and breaking dent (mm) of each sample. FIG. 6 is a graph showing the relationship between the gel rigidity (g / cm) and the breaking strength (g) of each sample. The straight lines in the graphs of FIGS. 4 and 6 are approximate straight lines of the respective samples. In addition, as for the measurement method of each sample, the protein concentration was measured by the Kjeldahl method, and the others were measured by the same rheometer and measurement method as in Example 1.

  The protein concentration tended to decrease according to the amount of water added even when the pH was different. The respective values are around 18.5% at 0% by weight, around 16.2% at 15% by weight, around 14.3% at 30% by weight, and 13.1 at 45% by weight. It was around%.

  Further, as shown in FIG. 4, at each breaking strength, sodium carbonate was added at 1.0 wt% and 1.5 wt% at any protein concentration, and pH 8.8 (Δ) and pH 9.2 (× ) Showed a tendency to show higher values than those of pH 9.5 (◯), pH 7.8 (◇) and pH 6.3 (□). On the other hand, as shown in FIG. 5, the difference due to pH appears more clearly than the breaking strength in the breaking dent, but the same is true in that the pH 8.8 (Δ) and pH 9.2 (×) are superior. .

  Next, as shown in FIG. 6, the characteristics of the gel brought about by the change in pH accompanying the addition of sodium carbonate were verified from the relationship between the breaking strength and the gel rigidity. The straight line showing the relationship between the gel rigidity and the breaking strength is located on the left side (upper side) of the one prepared by adding calcium carbonate than the one not added. The fact that the relationship line is located on the left side (upper side) requires a stronger force to break the same gel rigidity, and in the case of fish gel, it is in a strong state with increased flexibility. means.

  In the figure, the ones with pH 8.8 (Δ) and pH 9.2 (x) with 1.0 wt% and 1.5 wt% of sodium carbonate added are those with pH 7.8 (◇) and pH 6.3 ( □) The straight line showing the relationship between the gel rigidity and the breaking strength is located on the left side (upper side), and the maximum value is also a large value, and pH 8.8 (Δ) and pH 9.2 (×) salts. It is shown that what was prepared from the ground meat was a heat coagulated product that was more supple and stronger than the others. Further, since the slopes of these straight lines are relatively large, it is suggested that the effect on specific physical properties caused by the addition of sodium carbonate appears more remarkably when the protein content is high.

  In addition, the relationship line of the sample of pH 9.5 (◯) in which the amount of sodium carbonate added is 2.0% by weight is slightly inferior to the maximum value, but the pH 8.8 (Δ) and pH 9.2 (×). It can be seen that the properties of the gel are superior to those of pH 7.8 (◇) and pH 6.3 (□) for the same reason as above.

  In addition, in breaking strength (g) and gel rigidity (g / cm), when the amount of water is increased to 45% by weight and the protein concentration is reduced to about 13%, the advantage of adding sodium carbonate is reduced. When the amount of water added was 30% by weight or less, quality was improved by adding sodium carbonate. This result suggests that the addition of sodium carbonate is effective when the water content is up to 30% by weight and the protein concentration is about 14% or more.

  Thus, it was shown that even in the salted meat in which the auxiliary material was mixed and the protein concentration was reduced, the gel characteristics tend to change in a more supple direction by adding sodium carbonate. In particular, pH 8.8 to pH 9.5 to which sodium carbonate is added in an amount of 1.0 to 2.0% by weight is an advantageous state, and the addition amount of sodium carbonate is further added in an amount of 1.0 to 1.5% by weight. A pH of 8.8 to pH 9.2 is the most advantageous state and more preferable.

[Example 3]
Next, in Example 3, an aquatic paste product was produced from surimi prepared from frozen frozen marsoda skipjack with a production method including a preheating step. In this preheating step, white fish is expected to improve the elasticity called sitting, and therefore, this step is often provided for the purpose of improving the gel strength. On the other hand, a red fish rarely sits, and conversely, the gel-forming ability is often impaired over time. However, in production sites such as summer, surimi and salted meat tend to be hot, and in that case, there is an action similar to preheating, which may impair the gel-forming ability of the meat. Therefore, we verified the use of frozen marsoda skipjack for marine products and the suppression of deterioration of gel-forming ability due to preheating.

  This example is the same as Example 1 up to the preparation of surimi. Next, prepare the surimi to which no sodium carbonate is added and 1.0% by weight of sodium carbonate, and add 3% by weight of salt to each surimi, and then slicing and salting. I got meat. And these salted meats were filled in the same casing as Example 1, and the thing which did not preheat and the meat which preheated every 1 hour from 1 hour to 5 hours on 30 degreeC conditions were prepared. Next, these meats were heated in a steamer for 25 minutes, gelled, and further cooled to room temperature to obtain a cylindrical sample having a diameter of 25 mm and a length of 25 mm.

Tables 8 and 9 show the breaking strength (g) and breaking dent (mm) of these samples measured by the same rheometer and measuring method as in Example 1. 7 and 8 show graphs of breaking strength (g) and breaking dent (mm) of each sample.

  As shown in FIG. 7, the strength at break was not confirmed in the preheated 0h and 1h gels with 1.0 wt% sodium carbonate added (Δ), but in the subsequent preheating experiment, The addition at 2 hours exceeded the addition (□). After that, the sample without addition (□) tended to decrease in breaking strength with the lapse of preheating time, but the sample with added sodium carbonate showed no decrease in breaking strength after the third hour. It was confirmed that the phenomenon accompanying preheating can be suppressed by adding sodium carbonate.

  Further, as shown in FIG. 8, the fracture dent showed a higher value when 1.0 wt% sodium carbonate was added (Δ) than when it was not added (□) from the preheated 0 h gel stage. This value shows a tendency to decrease with the lapse of 30 ° C. preheating time. Particularly, the drop after 5 hours with no addition of sodium carbonate (□) was a very low value of 3 mm or less. In% addition (Δ), 4 mm or more was maintained. Thus, it was confirmed that the phenomenon accompanying the preheating was suppressed by adding sodium carbonate even in the fracture dent.

  Thus, by adding sodium carbonate together with saccharides and polymerized phosphate to surimi, it is possible to suppress degradation of gel forming ability due to rise in meat temperature in the production process, and to produce a marine product with a good texture. it can. In addition, strict temperature control at the manufacturing site is not required, and the cost for capital investment can be reduced.

  As described above, according to the present invention, sodium carbonate is added together with saccharides and polymerized phosphate to the meat of frozen red fish, and the pH of the meat is different from about pH 7 which has been the common sense of fishery products so far. By making it ˜9.5, it was possible to produce an aquatic product with a good texture with frozen red fish, which could not be achieved in the past. In particular, frozen fish that have been fished and then transferred to the fishing port and that have already been fished and whose pH has been lowered are frozen. However, since it is possible to produce a fishery paste product with a good texture, red fish can be used as a raw material for fishery paste products even in normal fishing methods and raw material processing that do not require special freshness. This makes it easier to use marine resources. Moreover, since the deterioration of the quality by the temperature rise of the meat in a manufacturing process can be suppressed, the cost concerning manufacture can be reduced.

  In the above-mentioned examples, there is no example using raw fish that has not been frozen as long as it is a raw material. Needless to say, implementation is possible. Moreover, the Example mentioned above is an illustration of the fishery paste product of this invention, In the range which does not deviate from the meaning of this invention, a part of structure can be changed suitably and can be implemented.

Claims (6)

In the production method of fish paste products manufactured by surimi fish sacrificial,
The fish head and viscera and the left as it was frozen red fish der frozen state Rutotomoni, fish meat obtained from the fish is processed in the surimi without being exposed to the alkaline solution,
A method for producing an aquatic product obtained by adding saccharides, polymerized phosphate, and a pH adjuster for adjusting the pH of fish meat to the alkali side to the surimi.   In the production method of fish paste products manufactured by surimi fish sacrificial,
  The fish is a frozen red fish frozen with the head and internal organs left intact, and the fish meat obtained from the fish is processed into the surimi without being exposed to an alkaline solution,
  A method for producing an aquatic kneaded product, wherein a sugar, a polymerized phosphate, and a pH adjuster for adjusting the pH of fish meat to an alkali side are added to the surimi, and then the surimi is produced without being frozen and stored. . The said pH adjuster consists of 1 or more types of carbonate chosen from sodium carbonate, sodium hydrogencarbonate, potassium carbonate, and potassium hydrogencarbonate , The manufacturing method of the fishery paste product of Claim 1 or 2 characterized by the above-mentioned. The surimi is carbonated with 1 to 10% by weight of sugar, 0.1 to 0.5% by weight of polymerized phosphate, and at least one carbonate selected from sodium carbonate, sodium bicarbonate, potassium carbonate, and potassium bicarbonate. The method for producing an aquatic kneaded product according to any one of claims 1 to 3, wherein 0.1 to 2.0% by weight in terms of sodium is added. The method for producing a fishery paste product according to any one of claims 1 to 4 , wherein the fish meat has a pH of 7.8 to 9.5 when the surimi is salted. The method for producing an aquatic product according to any one of claims 1 to 5 , wherein the frozen red fish is sesame or bonito.

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