JPH02227057A - Production of ground fish meat and food produced therefrom - Google Patents

Abstract

PURPOSE:To produce ground fish meat having excellent elasticity without reducing qualities such as color or fragrance by adding a specific amount of transglutaminase to raw material fish meat. CONSTITUTION:During an arbitrary process of production of ground fish meat, preferably water bleaching or blending with an additive, 100 pts.wt. raw material fish meat is mixed with 0.001-5wt.%, preferably 0.01-5 pts.wt. transglutaminase and boiled fish paste, CHIKUWA (a kind of fish paste) and sausage of fish meat are produced.

Description

[Detailed Description of the Invention] [Industrial Application Field] The present invention relates to a method for producing ground fish meat and a food product produced from the ground fish meat. The present invention relates to a manufacturing method for obtaining good quality ground fish meat, and foods such as characteristic paste products obtained using the ground meat.

[Conventional technology]

Surimi is important as a raw material for fish paste, chikuwa, fish ham, sausage, etc., and is mainly distributed and used in the form of frozen surimi.

Ordinary fish meat surimi is obtained by exposing the fallen fish to water, dehydrating it, and then mixing additives such as cheeks, phosphates, etc. in the process shown below, and then freezing it. A method of obtaining frozen surimi is used.

Raw material fish → Meat removal → Meat collection → Dropped meat → Bleaching → Dehydration → Mixing of additives → Mashing → Fish meat surimi → Freezing → Product (frozen surimi)
.

In general, for fish surimi produced through the above process, the elasticity of the processed product manufactured from the fish surimi as raw material (hereinafter, this elasticity is also simply referred to as "surimi elasticity") is an indicator of quality. It is important that the performance is excellent. Therefore, studies have been conducted using various additives in order to improve this elasticity and create excellent quality surimi.

[Problem to be solved by the invention]

However, no additive has hitherto existed that can be used in foods, does not affect the color, odor, etc. of the product, and can improve the elasticity of ground meat by adding a small amount.

Therefore, the object of the present invention is to provide a method for producing fish paste having excellent surimi elasticity, which is important as a raw material for fish paste products, without degrading the quality, and a method for producing the fish paste as a raw material. The goal is to provide quality food.

[Means to solve the problem]

As a result of various studies, the present inventors have determined that a specific enzyme is added to the raw fish meat during one of the steps in producing minced fish meat.
It has also been found that the above objective can be achieved by adding a specific amount.

The present invention has been made based on the above findings, and provides a method for producing minced fish meat, characterized in that 0.001 to 5 parts by weight of transglutaminase is added to 100 parts by weight of fish meat, and 0.001 parts by weight of transglutaminase to 100 parts by weight of fish meat.
The present invention provides a food product manufactured using ground fish meat prepared by adding ~5 parts by weight.

The present invention will be explained in detail below.

In the present invention, by adding transglutaminase during the production process of fish minced meat, the elasticity of the minced fish can be improved and good quality minced fish meat can be obtained.

The above-mentioned transglutaminase may be added at any stage of the fish meat suriban manufacturing process, but it is best to add it at the time of soaking in water or mixing with additives to obtain the fish meat surimi with high elasticity. preferred above.

The amount of the above transglutaminase added is 10 parts of the raw fish meat.
0.001 to 5 parts by weight, preferably 0.001 to 5 parts by weight.
01 to 5 parts by weight. If the amount added is less than 0.001 parts by weight, the amount of transglutaminase bound to the raw fish meat is low, resulting in a low effect, while if it exceeds 5 parts by weight, the time for the effect to appear is too short, making processing operations difficult. However, the activity of transglutaminase used in the present invention is 2 units/■, and the amount added can be adjusted depending on the strength of the activity of transglutaminase.

The method for measuring transglutaminase activity is Fol
The method of K et al. (J, Biol, Chem, 241.55
18 (1966)).

Furthermore, there are no particular restrictions on the raw material fish that can be applied to the method of the present invention, and all fish species that can be used in the production of fish meat flaps can be mentioned. Furthermore, the method of the present invention can be applied to fish species that have conventionally been considered unusable for surimi, making it possible to use such fish species as raw materials for surimi.

The surimi produced by the method of the present invention as described above can be handled in the same way as surimi prepared by a conventional method, and can therefore be frozen and stored in a conventional freezer. Moreover, the amount added according to the present invention does not deteriorate the quality of the product, such as color or odor.

Furthermore, foods such as kamaboko, chikuwa, fish ham and sausage can be easily produced using the above-described minced fish as a raw material, and as a result, the products of the present invention, which are highly elastic and of excellent quality, can be easily produced. You can get food.

〔Example〕

Examples carried out to clarify the effects of the present invention will be described below along with comparative examples.

Example 1 A live carp was used as a raw material fish, the meat was harvested in a conventional manner, and the meat was exposed to water and then dehydrated to obtain dehydrated meat. For 100 parts of the above dehydrated meat (hereinafter all parts refer to parts by weight), 8 parts of sorbitol and 0.0 parts of transglutaminase.
1 part was added and mixed for 3 minutes to prepare an intermediate raw material. To 100 parts of the intermediate raw material, 3 parts of common salt was added and crushed for 7 minutes using a small crusher to obtain minced fish meat according to the present invention.

Next, the minced fish meat after seeding was stuffed into a casing film, allowed to sit at 30°C for 1 hour, and then soaked in water at 90°C for 2 hours.
The sample was heated for 0 minutes, cooled with water, and a quality evaluation sample (invention product) was prepared.

Separately, the intermediate raw material was frozen at -30°C to produce frozen surimi, which was then thawed, and a quality evaluation sample (invention product) was prepared in the same manner as above.

Quality evaluation (surimi elasticity) was performed by measuring elasticity using a rheometer. The results are shown in Table 1 above.

The quality evaluation samples (comparison holes) prepared by the same method except that transglutaminase was not added were also measured in the same manner, and the results are also shown in Table 1 above.

Needless to say, it is ground fish meat made by

Example 2 A quality evaluation sample (invention product, comparison hole) was prepared in the same manner as in Example 1 except that fresh Alaska pollock was used as the raw material fish.
and perform similar measurements, and the results are shown in Table 2 above.
It was shown to.

Table 2 As is clear from the results in Table 1 above, the surimi elasticity (breaking strength) of the fish surimi according to the present invention is 756 g/cd, whereas the surimi elasticity of the fish surimi produced by the conventional manufacturing method is approximately 600 g/cd. improved.

Similarly, in the case of frozen surimi, the elasticity of surimi increased by about 25% in the case of the present invention.

In addition, the above-mentioned intermediate raw materials and frozen surimi also meet the above-mentioned Table 2 of the present invention.
As is clearer, the elasticity of the ground fish according to the present invention was significantly improved, about 1.3 times that of the ground fish obtained by the conventional method.

Example 3 Using pollock as the raw material fish, the meat was harvested in the usual manner,
100 parts of the obtained fish meat was treated with transglutaminase 0.0
It was soaked for 5 minutes in 400 times the amount of water in which one part was dissolved, and then dehydrated to obtain dehydrated meat. Add 8 parts of sorbitol to 100 parts of the above dehydrated meat and mix for 3 minutes to prepare an intermediate raw material,
3 parts of common salt was added to 100 parts of the intermediate raw material, and the mixture was prepared in a small scale crusher for 7 minutes to obtain minced fish meat according to the present invention.

Next, the prepared minced fish meat was packed in a casing film, allowed to sit at 30°C for 1 hour, and then soaked in water at 90°C for 20 minutes.
The mixture was heated for a minute, cooled with water, and used as a quality evaluation sample (invention product).

For comparison, a quality evaluation sample (comparison hole) was prepared using the same method except that transglutaminase was not added.

The elasticity of the sample for image quality evaluation was measured using a rheometer. As a result, the elasticity (breaking strength) of the comparison hole was
was about 800 g/c-, but the invention product containing transglutaminase was about 1,100 g.

It goes without saying that the above-mentioned intermediate raw material is also the minced fish according to the present invention.

Example 4 A quality evaluation sample (invention product, comparison hole) was prepared in the same manner as in Example 1 except that sardines were used as the raw material fish, and the same measurements were performed, and the results are shown in Table 3 above. .

Table 3 As is clear from the results in Table 3 above, the invention product exhibited about 1.2 times the breaking force (breaking strength) compared to the comparative hole.

Example 5 Surimi of fish meat according to the present invention was prepared in the same manner as in Example 2, and chikuwa (invention product) was manufactured using the minced fish meat as a raw material using a continuous automatic molding and baking machine in a conventional manner.

As a comparison, bamboo rings (comparative holes) were produced using steel-made ground fish using the same method except that transglutaminase was not added.

Quality evaluation of the above chikuwa was performed by sensory evaluation.

As a result, the invented product was more supple and elastic than the comparative holes manufactured by the conventional method, and had a preferable quality.

Example 6 A fish paste according to the present invention was prepared in the same manner as in Example 2, and kamaboko was produced using the fish paste as a raw material. That is, salt and salt were added to the intermediate raw material obtained in the same manner as in Example 3.
Add starch and seasonings, crush the dough, shape it, and heat it with steam.
Manufactured Kamaboko (invention product).

As a comparison, kamaboko (comparative product) was produced using ground fish meat prepared in the same manner except that transglutaminase was not added.

The quality of the Kamaboko was evaluated by measuring the elasticity using a rheometer and by a sensory test, and the results are shown in Table 4.

The points in the sensory test are 10 points, with extremely hard kamaboko being given a score of 10, and kamaboko that does not form at all and having a bean curd-like appearance being given a score of 10.

Table 4 As is clear from the results in Table 4 above, the invented product had a stronger texture and more elasticity than the comparative product manufactured using the conventional method.

Example 7 Minced fish meat according to the present invention was prepared in the same manner as in Example 2, and fish sausage was manufactured using the ground fish meat as a raw material.

That is, lard, gelatin, vegetable protein, starch, spices, colorants, seasonings, preservatives, salt, etc. were added to the minced fish meat, kneaded, filled into a vinylidene chloride casing film, and then heated at 120°C for 4 hours. Sausage (invention product) was produced by heat sterilization for a minute.

As a comparison, a sausage (comparative product) was produced using ground fish meat prepared in the same manner except that transglutaminase was not added.

The quality of both sausages was evaluated by measuring their elasticity using a rheometer, and the results are shown in Table 5 above.

Table 5 In addition, even when transglutaminase was added, the color of the product
Since there is no adverse effect on odor or the like, the food of the present invention with excellent quality can be produced by using the minced fish meat as a raw material.

Claims (2)

[Claims] (1) 100 parts by weight of fish meat with 0.0% transglutaminase.
A method for producing ground fish meat, characterized by adding 0.001 to 5 parts by weight. (2) 0.0% transglutaminase per 100 parts by weight of fish meat.
A food manufactured using ground fish meat prepared by adding 001 to 5 parts by weight.