JPH01235562A - Preparation of vinegared boiled fish paste - Google Patents

Abstract

PURPOSE:To prevent taste and texture of boiled fish paste from deteriorating, by adding a seasoning and modified starch to ground fish meat, milling and forming the resultant mixture and vinegaring the obtained boiled fish paste. CONSTITUTION:A seasoning and a modified starch excellent in acid, aging and freezing resistance are added to ground fish meat and the resultant mixture is milled, formed and, as necessary, heated. The obtained boiled fish paste is then vinegared and frozen to <=-20 deg.C.

Description

[Detailed Description of the Invention] (Industrial Application Field) The present invention involves adding seasonings to minced fish meat and crushing it.
This invention relates to a method of pickling kamaboko obtained by heating or not heating it.

(Prior art and its problems) -i. When producing kamaboko, seasonings are added to the minced fish, soaked and shaped, and for unheated kamaboko, it is necessary to give it a seat after shaping. Furthermore, there are two types of heated kamaboko: those that are heated directly after shaping, and those that are heated after being shaped.

The production method for pickling kamaboko in vinegar was established in 1973-15.
No. 146 is known.

In this method, the unheated kamaboko that has been crushed and shaped is simply immersed in an acid solution.By immersing the unheated kamaboko in an acid solution, the protein is denatured and the structure is stabilized and strengthened. The idea was to create elasticity.

Kamaboko produced by this method can exhibit the effects described immediately after soaking (immediately after production), and can also sterilize harmful bacteria such as coliform bacteria and staphylococcus. It can also be easily inferred.

By the way, during the sitting or heating process, actomyosin is connected to each other by peptide bonds and encapsulates the solution in its rope structure, creating elasticity, but peptides have acidic groups and basic groups in their side chains. Because it has many groups, when kamaboko is immersed in an acid solution for a long time, the dissociation state of the ionic groups changes, and the higher-order structure of the protein and its affinity for water change accordingly. The network structure becomes loose and its elasticity and water retention capacity decrease.

Before this kamaboko is actually sold and served as a meal, it is often refrigerated at low temperatures, which promotes the syneresis effect of kamaboko. The jelly strength and breaking stress gradually decrease due to the action of enzymes and microorganisms that cannot be killed by acid solutions, and the quality of the jelly deteriorates dramatically after two weeks.

Furthermore, when this kamaboko is frozen, there is also the problem that the frozen water inside the kamaboko forms many cavities in the kamaboko when thawed, and the kamaboko becomes spongy, resulting in an extremely poor texture.

(Technical Problem) The first invention is a method in which kamaboko is pickled in vinegar by adding seasonings to minced fish meat, then heating or not heating it, and pickling the obtained kamaboko in vinegar. The objective of the second invention was to impart freezing properties, and the objective of the second invention was to maintain the quality of the pickled kamaboko for a long period of time.

(Technical means) The technical means for solving the technical problem of the first invention is to add a modified starch with good acid resistance, aging resistance, and freeze resistance during crushing, The technical means for solving the technical problem of the second invention is to add a modified starch with good acid resistance, aging resistance, and freeze resistance during crushing, and to freeze the pickled food immediately afterward.

(Functions and effects of technical means) By adding modified starch that has good acid resistance, aging resistance, and freeze resistance to kamaboko, vinegar pickling slows down the loosening of the meaty network structure caused by the acid in kamaboko and increases its own water retention capacity. Even when refrigerated or frozen, there is little syneresis and the decrease in breaking stress can be kept low.

In the production of normal kamaboko, whether heated or unheated, pregelatinized starch is not used because it inhibits gelation, and in unheated kamaboko, starch cannot be pregelatinized by heating. Generally, ungelatinized starch is not used during mashing, but in the case of pickled kamaboko, by adding modified starch, quality deterioration during storage can be suppressed, making it a good food. You will get a feeling.

Further, if pickled fish is frozen immediately after pickling, enzyme action, microbial action, and intrusion of acid into the kamaboko can be stagnated or stopped, and pickling in vinegar has the advantage of suppressing deterioration in the quality of kamaboko.

Recently, a food called ``tanemono'', which consists of raw fish such as mackerel or sea bream pickled in vinegar and placed on top of heated or unheated kamaboko, has been developed and is already on the market. However, if raw fish is infested with parasites such as Anisakis, the human body will be seriously affected. This parasite cannot be killed by immersion in an acid solution, and can be frozen (at -20°C or below for 24 hours or more).
It is easy to predict that even "seeds" will be frozen in the future, and the present invention has the advantage of being able to fully handle such freezing of kamaboko.

Modified starches with good acid resistance, aging resistance, and freeze resistance include:
A rack! ! Powder, especially cross-linked esterified starch or etherified starch, waxy corn starch, etc. are suitable;
- It may be a modified starch obtained by processing pregelatinized starch into powder. An example of the former type is ``Farinefukus v A-70J'' manufactured by Matsutani Chemical Industry ■, and an example of the latter type is ``Magnolin P-7'' manufactured by the same company.

These modified starches are used in combination on two sides. For gelatinized modified starch, it is added as a powder or dissolved in water to form a paste, and for non-gelatinized modified starch, water is added and heated to the gelatinization temperature to gelatinize it.

(Test Example) Next, a test example of pickled fish paste produced by the method of the present invention will be explained.

After making unheated sitting kamaboko with paste liquid and pickling it in vinegar,
The kamaboko was stored refrigerated and frozen, and changes in physical properties of the kamaboko were investigated. As test specimens, three types (No. 1 to 3) shown in (Table-1) were used.
), and a comparative test specimen (Blank
)It was created.

(Table-1) Note: Frozen 1 fish (for ocean fishing - K SA grade) / Glue is V^
-70 (Matsutani Chemical Industry Co., Ltd. -K>1S; the aqueous solution was raised to -TO-8 while stirring, and gelatinized.

・For kneading one fish, I used National Speed Kafter 3-3.

・Seasoning: 1 meat, cold water, 1.8 salt to starch liquid:
Sugar 0.34$, Yago, 8:, Other total 4.64
Use t.

Added powder to Tei Koibara S-Raku without gelatinizing it.

Crush the materials, pack them into a container, mold them, and then
Leave it at ℃ for 8 hours, sit down and add seasoned vinegar (acidity 4.
After soaking the kamaboko in a refrigerator at 3 to 5 degrees Celsius for 12 to 18 hours using 2' of Mizkan vinegar (added with 8 x sugar and 2 x salt), the liquid on the kamaboko was wiped off with filter paper, vacuum packaged, and the kamaboko was placed at 0 to 5 degrees Celsius. The kamaboko was stored in a refrigerator and a freezer at -25°C, respectively, and the physical properties of the kamaboko were measured before and after storage.

(Table-2) As shown in (Table-2), the drip rate of kamaboko (frozen kamaboko is measured after thawing) regardless of whether it is refrigerated or frozen is the same as the amount of paste starch added. The drip rate of the kamaboko that was added was lower than that of the kamaboko that was not added, indicating that the water retention capacity of the kamaboko was greater. In frozen kamaboko, the drip rate is higher when the amount of pasty starch added is higher, but this seems to be the result of weakening the formation of the network structure of the fish meat. , converted to powder starch amount: 3
This indicates that it is better to keep it below %.

In addition, the Blank to which powdered starch was added without the addition of size liquid became spongy with ice crystals visible to the naked eye upon freezing, and had extremely high syneresis upon opening.

The breaking stress of the kamaboko was measured using a spherical plunger with a rheometer (NRM-20030J, manufactured by Fudo Kogyobu), and the results are shown in (Table 3) on the next page.

In Table 3, we also compared commercially available pickles with kamaboko (Mata-kama, manufactured by Fu (Goshi Kaisha)).

Immediately after pickling in vinegar, the smaller the amount of sizing liquid added, the greater the breaking stress becomes; however, after being refrigerated or frozen, the smaller the amount of sizing liquid added, the greater the decrease in rupturing stress ((the rate of decrease is , 8 to 25 χ when refrigerated, and 2.8 to 26 z when refrigerated), but in the blank without additives, it is 52 χ when refrigerated and 54 when frozen.
A large decrease in fracture stress is seen.

(Table 3) From these results, it is recognized that pasty starch strengthens the refrigeration resistance and freezing resistance of kamaboko when pickled in vinegar, and acts effectively to prevent a decrease in breaking stress.

In addition, with the commercially available "Mata-kama", it was observed that the kamaboko had become spongy after freezing.

Next, when considering the fragility of kamaboko (see Table 4), the fragility is No, 112+ 3+ 4+ Btank
As in the case of breaking stress, there is an inverse correlation with the amount of addition, and especially for Blank, the decrease rate is 8.
It reached 8.6χ, and the texture was very brittle and confusing.

In addition, in frozen kamaboko, the unsoaked part that remained in the center immediately after being dipped in vinegar remains even after freezing, which indicates that the immersion in vinegar has stopped due to freezing. means.

Therefore, in the case of commercialization, it is possible to adjust the immersion in vinegar depending on the purpose, taking into consideration the immersion time, freezing period, and standing time after thawing.

The above test was conducted on unheated kamaboko, but in the case of heated kamaboko, the starch powder added is gelatinized by heating.
Although the same effects as above can be expected, adding modified starch in the form of paste can increase the effect by reducing the amount of starch, and has the advantage of not deteriorating taste and texture.

Patent Applicant: Obama Seafood Co., Ltd. Agent Patent Attorney: Hi 1) Correct Law'-1:,-・,NkuΔ--J7・

Claims (2)

[Claims] (1) In the method of adding seasonings to minced fish meat, mashing it, heating it or pickling the obtained kamaboko in vinegar, a modified starch with good acid resistance, aging resistance, and freeze resistance is used during mashing. A method for producing pickled kamaboko by adding. (2) The method for producing pickled kamaboko according to claim 1, which comprises freezing immediately after pickling.