JP7140536B2 - Processed fish food and method for producing the same - Google Patents

Description

TECHNICAL FIELD The present invention relates to a processed fish meat surimi or oatmeal. More particularly, it relates to a processed food that can be conveniently eaten as a snack or the like, which is made from minced fish meat or rotting fish meat.

Frozen surimi of fish meat has a long shelf life and is widely used as a raw material for surimi products. Surimi products made from surimi are foods with a high water content, such as kamaboko and chikuwa. In order to improve the storage stability of these products, it is devised to lengthen the storage period by retorting, as in the case of fish sausage and retort-treated kamaboko.

Patent Documents 1 to 5 disclose dry-type fish paste products made from ground fish meat.
In Patent Document 1, it is described that ``the fish meat that has been kneaded into a viscous state is continuously supplied in a strip shape onto a heating roll having a surface temperature of 30 to 50 ° C., and the surface is radiated to heat and gel, and then peeled off from the heating roll. Then, a method for producing a dried fish paste product characterized by successively applying a high-temperature heat treatment and a drying treatment while continuously transporting.” is disclosed.
In Patent Document 2, "salt is added to fine meat of fish and shellfish, kneaded to form minced meat, the minced meat is molded and then slowly frozen, and then the obtained frozen product is heated without thawing. A method for producing a dried processed food characterized by drying." is disclosed.
In Patent Document 3, "a fish meat sheet obtained by rolling and drying processed fish meat paste as a main material, which has 0 to 2% by weight of fermentable sugar and 3 to 15% by weight of sugar alcohol added. and the cheese material are polymerized and fixed, cut into a predetermined shape, sealed in a package with the inside thereof deoxidized, and the water activity of the fish meat sheet and the cheese material is adjusted to 0.85 to 0.85. A method for producing a luxury food characterized by maintaining the temperature at 94.” is disclosed.
In Patent Document 4, ``a step of kneading 3 to 20% by mass of rice flour as an expansion agent during heating and 1 to 10% by mass of tapioca starch having water retention with fish paste. Then, a step of steaming or roasting the molded product so that the center temperature is 85 ° C. or higher, then drying after cooling at 50 to 70 ° C. for 3 to 5 hours, then heating or oil A method for producing a dried fish meat food, characterized by having a step of frying with.
Patent Document 5 describes "a dried fish paste produced using raw materials containing fish paste, a swelling agent and an emulsifier, having a plurality of pores, and a pore distribution measured by a mercury intrusion method using a mercury porosimeter. , a dried kamaboko with a peak pore size in the range of 65-150 μm” is disclosed.

JP-A-50-39139 JP-A-60-78533 Patent No. 3142174 Patent No. 5235929 JP 2015-84668

Fish protein is a high-quality protein and has been widely consumed in Japan, but unfortunately its consumption is on the decline. Not only is it a protein source as a nutrient, but research is also progressing on the physiological functions peculiar to fish meat protein, and utilization of fish meat protein is desired.
An object of the present invention is to provide a processed fish food that has a high content of fish protein, which is a high-quality protein, and that can be easily ingested.

In the present invention, frozen fish paste, which is usually used after being thawed and kneaded into minced meat, is cut in a frozen state and vacuum-fried as it is. It was found that food can be obtained, and was completed.
The gist of the present invention is the method for producing a processed fish food of (1) to (7) and the processed fish food of (8) to (11).
(1) Shredded minced fish meat or minced meat is fried in oil, and has a specific gravity of 0.5 g/cm ³ or less and a salt content of 2% by weight or less (on a dry matter basis). Processed food of surimi or omission of fish meat.
(2) The processed food of (1) having a protein content of 40% by weight or more.
(3) The processed food of (1) or (2), which has a moisture content of 10% by weight or less after frying.
(4) The processed food of any one of (1) to (3) having a thickness of 3 cm or less.

(5) A method for producing a processed fish food, which comprises chopping frozen minced fish meat or minced fish meat into pieces while it is still frozen, and frying in vacuum oil.
(6) The method of (5), wherein the specific gravity of the processed fish food after frying is 0.5 g/cm ³ or less.
(7) The method of (5) or (6), wherein the processed fish food after frying has a salt content of 2% by weight or less (on a dry matter basis).
(8) The method according to any one of (5) to (7), wherein the processed fish food after frying has a protein content of 40% by weight or more.
(9) The method according to any one of (5) to (8), wherein the water content of the processed fish food after frying is 10% by weight or less.
(10) The method according to any one of (5) to (9), wherein the frozen minced fish meat or minced meat is 3 cm or less in thickness when shredded while still frozen.
(11) The method according to any one of (5) to (10), wherein the frozen minced fish meat or ground fish meat contains one or more of salts, sugars, and dietary fibers in addition to fish meat.
(12) The method according to any one of (5) to (11), wherein the fish meat is white fish or salmon/trout fish meat.
(13) The method according to any one of (5) to (12), wherein the vacuum oil frying is performed at a pressure of 0.03 MPa or less and a temperature of 60 to 120°C.

By adopting the production method of the present invention, it is possible to produce processed fish foods such as snacks that are high in protein and can be easily ingested, using frozen fish paste or rotting as raw materials. Since the water content of the processed fish food with the name of this knife can be kept low, it can be stored at room temperature. In addition, unlike the conventional products that add salt to the ground meat, there is no kneading step in which salt is added, so the salt content of the final food can be kept low.

1 is a photograph of a sample of the product of the present invention (Example 1). It is a photograph of a sample of the product of the present invention (Example 2). It is a photograph of a sample of the product of the present invention (Example 3). It is a photograph of a sample of the product of the present invention (Example 4). It is a photograph of a sample of the product of the present invention (Example 5).

TECHNICAL FIELD The present invention relates to a method for producing a processed fish food using frozen minced fish meat or minced meat (hereinafter also referred to as "surimi etc.") as a raw material.
The fish meat used in the present invention may be any fish meat, but fish species with strong muscles are preferred. Specifically, catfish (American catfish, Pangasius, etc.), salmon (coho salmon, sockeye salmon, etc.), cod (Alaska pollack, hoki, hake, etc.), herring (anchovy, pilchard, etc.), sardines (saury, flying fish, etc.) etc.), Alfonsinoformes, Eelformes (Magochi, Sablefish, etc.), Perciformes (tuna, yellowtail, red mullet, Nile tilapia, cedar, horse mackerel, hairtail, mackerel, bonito, red sea bream, yellowtail bream, etc.), flatfish (flounder, etc.) Halibut, Greenland halibut, etc.) and the like are exemplified.
These fish meats are used as raw materials after surimi or otsumi.

A widely used fish meat surimi is a frozen white fish surimi. It is suitable for the raw material of the present invention because it has little peculiarity and high versatility. Alaska pollock belonging to the Cod order, Southern cod, Hoki belonging to the Cod order Macululonidae, and other cod species, such as the lizard belonging to the Lesser order Lacidae family, whiting, golden stickleback, alfonsino, red mullet, hake, salmon, trout, hairtail, etc. After harvesting, the fish meat is soaked in water, dehydrated, and then frozen. Otomi is manufactured similarly to surimi, except that it is not soaked in water.
The fish block used as a comparative example in the examples is a frozen block of raw fish, and usually, fish meat such as fillet from which the head, internal organs, skin, bones, etc. have been removed is packed in frozen bread or the like and frozen into a block. It is a thing.

In the present invention, the frozen minced fish meat or minced meat is shredded while still frozen. The shape and size can be maintained by shredding into the desired shape and size while frozen. Frozen surimi and the like are usually stored at -20°C or below. Since it is too hard to shred at −20° C. or below, it can be easily shredded by raising the temperature to about −5 to −10° C., depending on the method of shredding.
As for the shredding method, an existing method can be appropriately used depending on the desired shape. Specifically, a band saw, a frozen cutter, and the like are exemplified.

The shredded frozen surimi or the like is vacuum-fried. Vacuum oil frying uses an apparatus capable of oil frying at a pressure of 0.03 MPa or less and a temperature of 60 to 120°C, preferably a pressure of 0.01 MPa or less and a temperature of 70 to 100°C. Specifically, a device sold as a vacuum fryer, a reduced pressure fryer, a vacuum fryer, or the like can be used. Vacuum fryers are commercially available with specifications such as maximum vacuum of -0.09 MPa or less and can be used. The frying time is appropriately adjusted according to the size of the product. The greater the thickness, the longer it takes for water to evaporate. The fish paste contains about 70 to 90% by weight of water. They are fried to a level of 10% by weight or less, preferably 5% by weight or less, more preferably 3% by weight or less. In order to properly remove moisture, it is preferable to chop the product into pieces having a thickness of 3 cm or less. Here, the thickness of the product means the shortest length, breadth and height.
The oil used for frying may be any oil that can be used for food. Vegetable oil is preferred. Specific examples include soybean oil, rapeseed oil, safflower oil, corn oil, cottonseed oil, sesame oil, olive oil, coconut oil, palm oil, sunflower oil, rice oil, and grapeseed oil. For a crunchy texture after frying, it is preferable to use a vegetable oil with a melting point of about 30 to 40° C., such as palm oil.

The product after frying can be eaten as it is as the final product. The surface can be seasoned as appropriate. A powdered seasoning can be sprayed on the surface as it is, or even a liquid seasoning can be sprayed on the surface in a constant amount.
Various seasonings may be added at the time of manufacturing surimi as a raw material and used as a raw material. Sugars and salts are usually added to frozen surimi and the like in order to prevent freezing denaturation. In addition to them, other seasonings can be added and used. Food texture can be adjusted by adding dietary fibers, specifically polysaccharides such as starch.

By the above method, the processed fish food that has a specific gravity after frying of 0.5 g/cm ³ or less and a water content of 3% by weight or less in vacuum oil has a crunchy texture and can be used as a snack, as it is. It can be eaten as a snack. Since salt is not added and kneaded unlike surimi products, it contains only salt derived from surimi and the like, so the salt concentration can be 2% by weight or less (on a dry matter basis).
Conventional appetizers made from minced fish meat are made by adding salt to fish meat and kneading them to form a paste, which utilizes the gel-forming ability of minced fish meat. On the other hand, the processed fish food of the present invention is obtained by chopping the frozen surimi as it is and frying it in vacuum oil. Since there is no kneading process, the physical properties are clearly different from conventional snacks. A new type of processed food can be provided by using frozen surimi, which has been mainly used as a raw material for fish paste products, as a raw material.

The processed fish food of the present invention can be eaten as it is as a dried snack. A dried snack is a snack that has a water content of 10% by weight or less (preferably 5% by weight or less, more preferably 3% by weight or less) and can be stored at room temperature. Snacks are light foods that can be eaten as they are, and are suitable as side dishes for alcoholic beverages or as snacks.
The food of the present invention, which is obtained by frying surimi as it is, has a large amount of white fish protein (40% by weight or more, preferably 45% by weight or more, more preferably 50% by weight or more), and it is a food that can efficiently ingest protein.
In addition to snacks, it can be used as a soup ingredient, salad topping, and food garnish.

Examples of the present invention are described below, but the present invention is not limited to these.

<Examples 1 to 5, Comparative Example 1>
Frozen surimi (Nippon Suisan Co., Ltd., Alaska Pollack grade A surimi) was cut into various shapes while still frozen. In the case of mincing, the frozen surimi frozen below -20°C is heated to -10 to -5°C and minced using a meat grinder of the type having a feed screw, plate and plate knife. did. The minced fish meat was cooled to −20° C. or lower and crushed into pieces for use. When shredding into sticks, use a frozen cutter or the like to cut while still frozen. When chopping into diced pieces, it can be cut into squares with a band saw, but it can also be processed into diced pieces with a frozen cutter.
Frozen surimi chopped into various shapes was fried with a vacuum oil fryer (vacuum fryer) while still frozen. The vacuum fryer used had a maximum vacuum of -0.097 MPa in gauge pressure, and the frying temperature was about 90°C. The frying time and yield were as shown in Table 1.
As Comparative Example 1, instead of the frozen surimi, frozen fish blocks were minced and fried in the same manner.

As shown in Table 1, by vacuum oil frying in any of the examples, the moisture was removed and the snacks had a crunchy snack-like texture. No excessive browning was observed due to frying. In Comparative Example 1, in which fish blocks were used as raw materials, collapse was observed during vacuum frying, the shape could not be maintained, and the yield could not be measured.

The results of component analysis of Examples 1 and 2 are shown in Table 2. It can be seen that vacuum frying reduces the moisture content to a low level.

<Comparative Examples 2 to 4>
As in Example 2, stick-shaped frozen minced fish paste was oil-fried at normal pressure. The frying conditions were 90°C for 45 minutes, 180°C for 5 minutes, and 90°C for 15 minutes + 180°C for 5 minutes.
Table 3 shows the results of each component analysis. Deep frying at normal pressure could not reduce the water content unlike vacuum frying, and the texture was different. Comparative Example 2 did not have a crunchy feeling compared to the vacuum fried oil, and had a mushy paste product-like texture. In Comparative Example 3, strong browning (burning) occurred, and a crunchy texture was not obtained. Comparative Example 4 did not have a crunchy snack-like texture, but had a firm texture.

The specific gravities of the samples of Example 2 and Comparative Example 4 were measured. The measurement method was to put a given weight of each sample into a container filled with a given amount of water, measure the amount of spilled water, and use that as the volume of the sample to calculate the specific gravity. The specific gravity of the sample of Example 2 was 0.38 g/cm ³ and the specific gravity of the sample of Comparative Example 4 was 0.87 g/cm ³ .

It is possible to provide a processed fish food that has a high content of fish protein, which is a high-quality protein, and that can be easily ingested.

Claims (12)

It is characterized by having a specific gravity of 0.5 g/cm ³ or less and a salt content of 2% by weight or less (converted to dry matter), in which shredded white fish meat surimi or minced meat is fried in oil. Processed food of minced or ground fish meat. 2. The processed food according to claim 1, wherein the protein content is 40% by weight or more. 3. The processed food according to claim 1, wherein the water content after frying is 10% by weight or less. 4. The processed food according to any one of claims 1 to 3, having a thickness of 3 cm or less. A method for producing a processed fish food, characterized in that the frozen minced fish meat or minced fish meat of a white fish is finely chopped while frozen, and vacuum-fried. The method according to claim 5, wherein the specific gravity of the processed fish food after frying is 0.5 g/cm ³ or less. 7. The method according to claim 5 or 6, wherein the salt content of the processed fish food after frying is 2% by weight or less (on a dry matter basis). 8. The method according to any one of claims 5 to 7, wherein the protein content of the processed fish food after frying is 40% by weight or more. 9. The method according to any one of claims 5 to 8, wherein the water content of the processed fish food after frying is 10% by weight or less. 10. The method according to any one of claims 5 to 9, wherein the frozen minced fish meat or minced fish meat has a thickness of 3 cm or less when shredded while still frozen. 11. The method according to any one of claims 5 to 10, wherein the frozen minced fish meat or ground fish meat contains one or more of salts, sugars and dietary fibers in addition to the fish meat. The method according to any one of claims 5 to 11 , wherein the vacuum oil frying is performed at a pressure of 0.03 MPa or less and a temperature of 60 to 120°C.

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