JPH0272846A - Fish-paste with enhanced elastic force and production thereof - Google Patents

Abstract

PURPOSE:To obtain a fish-paste improved in elastic force even in case of using a raw fish with poor freshness by adding a small amount of cardoon to a raw fish meat. CONSTITUTION:The objective fish-paste can be obtained by adding 0.01-5pts.wt. of cardoon to 100pts.wt. of a raw fish meat.

Description

[Detailed Description of the Invention] [Field of Industrial Application] The present invention relates to fish meat paste with improved elasticity and a method for producing the same, and its purpose is to prepare fish meat, which is important as a raw material for fish paste products, etc. To obtain good surimi with improved elasticity by suitably adding curdlan to fish meat when producing surimi.

[Conventional technology]

Surimi is an important raw material for kamaboko, chikuwa, fish ham sausage, etc., and is mainly distributed and used in the form of frozen surimi. General fish meat surimi is manufactured by the process shown below. In other words, the raw fish is cut into three pieces, the meat is harvested to obtain the droplets, and the pieces are soaked in water and then dehydrated.
The mixture is mixed with a protein denaturation inhibitor and crushed to obtain minced fish meat. Furthermore, frozen surimi is obtained by freezing this.

[Problem to be solved by the invention]

The elasticity of the product is an indicator of the quality of fish surimi, and various efforts have been made to improve this elasticity and obtain superior quality surimi, including the use of starch, eggs, and sugar-1 food additives. Ta. However, there has been no elasticity improver that can improve the elasticity of a product in a small amount while maintaining its color and odor.

[Means to solve problems]

In the present invention, by adding curdlan during the manufacturing process of ground fish meat, the elasticity of the ground fish meat is improved and good quality ground fish meat is obtained. In other words, curdlan may be added at any stage of the process of producing fish meat surimi within the membrane;
Desirably, by adding it when adding sugar etc., it is possible to obtain surimi with high elasticity.

In addition to the method invented this time, there is a method for adding curdlan to fish paste products, etc., when making products from minced fish meat. Protein, added water, etc. are also added at the same time, and due to the influence of these additives, the curdlan does not function adequately.

Therefore, a sufficient effect can be obtained by adding curdlan when producing the raw material surimi itself.

The minced fish meat obtained in this way can be handled in the same way as regular minced fish meat, and can be stored in a regular freezer.

The amount of the curdlan added needs to be 0.01 to 5 parts by weight per 100 parts by weight of raw fish meat.

If the amount added is less than 0.01 parts by weight, the amount is insufficient for the raw fish meat and the effect is small, and if it exceeds 5 parts by weight, it becomes hard and brittle, making it undesirable as a food.

As the raw material fish that can be used in the present invention, all kinds of fish that can be used in the production of minced fish meat can be used, and the fish meat may include dropped meat, bleached meat, dehydrated meat, etc.

〔Effect of the invention〕

The present invention has the advantage that it is possible to produce surimi using raw fish that is not fresh or fish species that have conventionally been considered unsuitable for surimi.

[Experiment example]

Experiment 1 Fresh walleye was selected as the raw material fish, the flesh was harvested, exposed to water, and then dehydrated under pressure to obtain dehydrated meat. To 100 parts of dehydrated meat (hereinafter all parts refer to parts by weight), 8 parts of sorbitol and 0.7 parts of curdlan were added and mixed for 3 minutes to obtain a new surimi. As a control, surimi was produced using the same dehydrated meat using the conventional method without adding curdlan.

3 parts of common salt was added to 100 parts of both prototype surimi, and the mixture was warmed for 2 minutes in a small warmer. The warmed surimi was packed in a casing film and allowed to sit at 30°C for 1 hour, then heated in hot water at 90°C for 20 minutes, cooled with water, and used as a quality evaluation sample. Quality evaluation was performed by measuring elasticity using a rheometer and by sensory testing. Separately, both prototype surimi were stored frozen at -30°C, and thawed after 30 days to serve as samples for quality evaluation. As a result, the new surimi obtained by adding curdlan during the manufacturing process had about 2 times more elasticity than the control surimi produced using the conventional method.
The food texture improved by 0% and was sensually pleasing.

Elasticity (g/aJ) Dent (me) Control surimi 1106 1133 13.3 1
3.2 (Raw) (Frozen) (Raw) (Frozen) Experiment 2 The quality was evaluated in the same manner as in Experiment 1 using pollock fish whose freshness had slightly decreased as raw material fish.

As a result, the elasticity was improved by about 15%, which was also sensually preferable.

Elasticity (g/aJ) Concavity (mm) Control Surimi 766 11.7 Experiment 3 Fresh sardines were used as raw material fish, and the meat was harvested, exposed to water, and dehydrated under pressure to obtain dehydrated meat. To 100 parts of dehydrated meat, 8 parts of sorbitol, 0.8 parts of curdlan, and 2 parts of egg white (powder) were added and mixed for 3 minutes to obtain a new surimi. As a control, surimi was produced without adding curdlan. Quality evaluation was conducted in the same manner as in Experiment 1 using these surimi.

Claims (1)

[Scope of Claims] 1. A ground fish meat with improved elasticity, characterized in that curdlan is added in an amount of 0.01 to 5 parts by weight per 100 parts by weight of fish meat. 2. A method for producing ground fish meat with improved elasticity, characterized by adding 0.01 to 5 parts by weight of curdlan to 100 parts by weight of raw fish meat.