JPH02131553A - Production of fish meat paste product - Google Patents

Abstract

PURPOSE:To obtain a fish meat paste product with suppressed fishy smell without incurring deterioration in springiness by adding and kneading soy sauce without any thermostable protease activity to raw materials for the fish meat paste product. CONSTITUTION:A fish meat paste product is produced. In the process, soy sauce without any thermostable protease activity is added and kneaded with raw materials for the fish paste product. The fish meat paste product is obtained by, as necessary, adding various seasonings to fish meat of white-flesh fish, such as walleye pollack or pike conger, or red-flesh fish, such as mackerel or sardine, or ground fish meat, frozen ground fish meat, etc., prepared by further carrying out refining, such as leaching or dehydrating, of the above-mentioned fish meat, milling the resultant fish meat, subjecting the milled meat to forming, steaming or boiling, frying in an oil, etc., to provide the product. The soy sauce without any thermostable protease activity refers to soy sauce with nearly approximate zero activity of neutral protease II without inactivating at a normal pasteurizing temperature and is obtained preferably by heat- treating the above-mentioned soy sauce at >=130 deg.C for 1-5min or filtering the above- mentioned soy sauce through an ultrafiltration membrane having 3000-6000 fractionated molecular weight.

Description

[Detailed Description of the Invention] <Field of Industrial Use> The present invention relates to a method for producing fish paste products. When producing white meat, fish sausage, etc., it is used as a second flavor along with soy sauce and fermented seasonings. It is a well-known fact that the first color and the number are different.

The addition of a song is soy sauce in addition to the fish odor masking effect! ! i
! Although it is possible to add a special flavor, it has the drawback of reducing the elasticity of the fish paste product.Therefore, various studies have been conducted on adding soy sauce to fish paste products. By the way.

The present inventors believe that the decrease in elasticity caused by the addition of soy sauce is due to the involvement of protease in Ih, and in their research, Yuikawa conducted a study on high-temperature heat or membrane-treated four-oil oil. It has been found that when added to the paste raw material 1", it does not cause a decrease in elasticity.

The present invention has been made based on this knowledge, and is characterized in that when producing a fish paste product, a soy sauce without heat-resistant protease activity is added and kneaded to the paste raw material F'}. This is a method for producing fish paste products.

The present invention will be specifically explained below.

Fish meat products are ground fish meat obtained from white meat such as pollack, croaker, conger conger, red fish such as rockfish, or whitebait, which is obtained by exposing it to water and purifying it by dehydration. The product is made by adding various seasonings to frozen minced fish meat as necessary, crushing it, molding, steaming, deep-frying, etc., but in the present invention, when crushing, kneading, etc. Soy sauce is added.

Soy sauce with no heat-stable protease activity means that the activity of neutral proteases, which do not deactivate at normal cooking temperatures, is almost O.
This refers to soy sauce that is heated to a temperature of 120°C or higher, preferably 130°C or higher for 1 to 5 minutes, or the soy sauce is heated to a molecular weight cutoff of 3.
It can be obtained by filtration through an ultrafiltration membrane of 000 to 6,000.

The amount of soy sauce added is preferably in the range of 1 to 3% based on the amount of ground fish in terms of flavor.

By doing so, it is possible to obtain a fish paste product with suppressed fish odor without causing a decrease in elasticity.

The effects of the present invention will be explained below using experimental examples.

Experimental Example 30 g of sodium chloride and 300 to 350 ml of cold water were added to 1k9 frozen pollock surimi (salted special A grade), and salted surimi was prepared using a crusher. To this, 30 ml of soy sauce shown in Table 1 was added and kneaded, and then 30 ml of potato starch was added.
Add 30 y of mirin, crush and grind at 10-15°C for 30 minutes, and add vinylide chloride/tube 6.
Fill and seal to 0.0 x 250 mm and heat at 85°C.
1. After boiling in hot water for 40 minutes, the mixture was cooled under running water for 15 minutes to obtain kamahoko stuffed with cans.

■ Elasticity m ++ constant] After leaving the above kamaboko stuffed in the kamaboko overnight, cut it into 25-piece thick pieces, and use Food Chieno-302 model (plunger 7 pieces) manufactured by Sun Kagaku Co., Ltd. to determine the jelly strength (elasticity). The size of the dent was measured.The measurement was carried out three times, and 71
'Ill constant 4? I made it j. The results are shown in Table 2.

Table * Brotease activity d111 using abcasein as a substrate Tomarelli's 1 rule [J. Lab. Clin. Med.
, 34, 428 (1949)) Values are for sample 1
ml is reacted for 1 hour, the increase in absorbance likelihood (0.D.) at 410 nm is shown.

Table 2: As a control, 30 ml of 17% saline was added instead of soy sauce.

As is clear from the results in Table 2, the kamaboko obtained by adding soy sauce heated to 120°C or higher or membrane-treated soy sauce showed almost the same elasticity as the control, but when commercially available soy sauce (1 liter 5°C) was added, the elasticity was almost the same as that of the control. It can be seen that burning for 5 seconds) causes a decrease in elasticity.

Examples are shown below.

<Example> Example Frozen surimi of sedge pollock 1.0 g and frozen surimi of Japanese croaker 1
．． 0 kg of sodium chloride 60I1 was added to 900 m of cold water, and salt surimi was prepared using a crusher. To this, 50 me of soy sauce shown in Table 3 was added and mixed, and the potato was mixed with 120 me of soy sauce.
9. Added 120 y of rice wine, crushed and ground at 15°C for 30 minutes. Add this to pyride chloride/tube 60
*Fill and seal to a size of 250 mm x 250 mm, and heat it to 85°C.
After boiling in hot water for 40 minutes, cooling with cold water for 30 minutes, and leaving in a cold room overnight, jelly strength (elasticity) was measured in the same manner as in the experimental example. (A) Also, it was left in vinyl chloride °C overnight, boiled in hot water for 40 minutes, and left in a low temperature room overnight. (B) The results were filled and sealed in a reddening tube shown in Table 3, subjected to a sitting process for 15 minutes, cooled with cold water at 85°C for 30 minutes, and the jelly strength (elasticity) was determined. Added % salt solution instead of soy sauce. Kinde Kojin Kinkoman Co., Ltd.

Claims (1)

[Claims] (1) A method for producing a fish paste product, which comprises adding and kneading soy sauce having no heat-resistant protease activity to the raw material for the paste product.