JPH0463669B2 - - Google Patents
Info
- Publication number
- JPH0463669B2 JPH0463669B2 JP59166581A JP16658184A JPH0463669B2 JP H0463669 B2 JPH0463669 B2 JP H0463669B2 JP 59166581 A JP59166581 A JP 59166581A JP 16658184 A JP16658184 A JP 16658184A JP H0463669 B2 JPH0463669 B2 JP H0463669B2
- Authority
- JP
- Japan
- Prior art keywords
- fish meat
- lactic acid
- effectively utilizing
- acid bacteria
- meat according
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Expired - Lifetime
Links
- 241000251468 Actinopterygii Species 0.000 claims description 28
- 235000013372 meat Nutrition 0.000 claims description 22
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 claims description 16
- 238000000034 method Methods 0.000 claims description 12
- UIIMBOGNXHQVGW-UHFFFAOYSA-M Sodium bicarbonate Chemical compound [Na+].OC([O-])=O UIIMBOGNXHQVGW-UHFFFAOYSA-M 0.000 claims description 8
- 235000014655 lactic acid Nutrition 0.000 claims description 8
- 239000004310 lactic acid Substances 0.000 claims description 8
- 241000894006 Bacteria Species 0.000 claims description 7
- 239000000463 material Substances 0.000 claims description 6
- 244000199866 Lactobacillus casei Species 0.000 claims description 4
- 229910000030 sodium bicarbonate Inorganic materials 0.000 claims description 4
- 235000017557 sodium bicarbonate Nutrition 0.000 claims description 4
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 claims description 3
- 241000194020 Streptococcus thermophilus Species 0.000 claims description 3
- 239000003513 alkali Substances 0.000 claims description 3
- 239000008103 glucose Substances 0.000 claims description 3
- 240000001046 Lactobacillus acidophilus Species 0.000 claims description 2
- 241000186673 Lactobacillus delbrueckii Species 0.000 claims description 2
- 239000007788 liquid Substances 0.000 claims description 2
- 241000138865 Acidothrix acidophila Species 0.000 claims 1
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims 1
- 238000006386 neutralization reaction Methods 0.000 claims 1
- 230000003472 neutralizing effect Effects 0.000 claims 1
- 230000001954 sterilising effect Effects 0.000 claims 1
- 238000004659 sterilization and disinfection Methods 0.000 claims 1
- 239000000835 fiber Substances 0.000 description 8
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 7
- 230000018044 dehydration Effects 0.000 description 4
- 238000006297 dehydration reaction Methods 0.000 description 4
- 239000007864 aqueous solution Substances 0.000 description 3
- 238000000855 fermentation Methods 0.000 description 3
- 230000004151 fermentation Effects 0.000 description 3
- 230000009965 odorless effect Effects 0.000 description 3
- 239000007787 solid Substances 0.000 description 3
- 239000007858 starting material Substances 0.000 description 3
- 235000019465 surimi Nutrition 0.000 description 2
- 239000008399 tap water Substances 0.000 description 2
- 235000020679 tap water Nutrition 0.000 description 2
- 230000009967 tasteless effect Effects 0.000 description 2
- 108010028690 Fish Proteins Proteins 0.000 description 1
- 230000002378 acidificating effect Effects 0.000 description 1
- 239000012670 alkaline solution Substances 0.000 description 1
- 238000001816 cooling Methods 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 235000015220 hamburgers Nutrition 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- 244000005700 microbiome Species 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 235000021067 refined food Nutrition 0.000 description 1
- 235000013580 sausages Nutrition 0.000 description 1
- 238000002791 soaking Methods 0.000 description 1
- 235000019614 sour taste Nutrition 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 238000005406 washing Methods 0.000 description 1
Landscapes
- Meat, Egg Or Seafood Products (AREA)
Description
本発明は魚肉若しくはその加工品を特定の処理
を行なうことにより魚臭を除き、且つ所望の硬さ
に調製して魚肉加工素材として有効に利用する方
法に関するものである。
The present invention relates to a method for effectively using fish meat or a processed product as a raw material for processing fish meat by subjecting it to a specific treatment to remove fish odor and adjusting it to a desired hardness.
魚肉に乳酸菌などの微生物を加えて醗酵させる
技術は存在していたが、得られる魚肉繊維が極め
て硬く加工素材として使用し難い欠点を有してい
た。
Although there was a technology to ferment fish meat by adding microorganisms such as lactic acid bacteria, the resulting fish fibers were extremely hard and had the disadvantage of being difficult to use as processed materials.
本発明は魚肉若しくはその加工品を加熱殺菌
し、冷却後別途に加熱殺菌したグルコースを加
え、これに予め30〜45℃の温度により培養したス
ターターを加え30〜45℃で１〜４日間、通性嫌気
的に醗酵させる。次いでアルカリ処理することを
組合わせて魚肉を軟化させることを特徴とする方
法を開発したものである。スターターとしては、
ラクトバチルス デルブリユツキイ
（Lactobacillus delbrueckii）、エル カセイ（L.
casei）、エル アシドフイルス（L.
acidophilus）、ストレプトコツカス サーモフイ
ルス（Streptococcus thermophilus）などの乳
酸菌を用いる。
本発明では醗酵により魚臭を除去し、得られた
固形物をその儘か、若しくは液汁を除去した後に
0.4〜1.0％濃度のアルカリ溶液に短時間浸漬し、
使用途に適した所望の硬さを有する魚肉加工素材
を得る工程を適用することにより、魚肉をより一
層有効に利用する方法を開発した。
The present invention heat-sterilizes fish meat or its processed products, adds glucose that has been separately heat-sterilized after cooling, and adds a starter that has been cultured in advance at a temperature of 30 to 45°C for 1 to 4 days at 30 to 45°C. Fermented anaerobically. We have developed a method characterized by softening fish meat by combining subsequent treatment with alkali. As a starter,
Lactobacillus delbrueckii, L.
casei), L. acidophilus (L.
lactic acid bacteria such as Streptococcus thermophilus and Streptococcus thermophilus are used. In the present invention, the fishy odor is removed by fermentation, and the resulting solid is left alone or after the liquid is removed.
Briefly immersed in an alkaline solution with a concentration of 0.4-1.0%,
We have developed a method for using fish meat even more effectively by applying a process to obtain a processed fish material with a desired hardness suitable for the intended use.
以下にその方法を詳述し、本発明の意図する処
を説明する。
助宗タラを始めとする多くの魚肉は醗酵処理に
より水溶化するが、短期間の醗酵処理では、大半
の魚肉は固形物として残り、この際に大部分の魚
臭は水溶化部分に移り、固形分、特に繊維質の硬
い魚肉の部分は充分に水洗することにより殆んど
魚臭を感じないものとなる。しかし、この儘では
繊維質魚肉は極めて硬く、しかも充分に水洗して
もPHが酸性であり酸味を有している。そこで、
0.4〜1.0％の重炭酸ソーダ水溶液に５〜30分間、
加熱浸漬することにより硬質魚肉繊維は適度に軟
化し、同時に酸味も中和することが出来る。
The method will be described in detail below, and the purpose of the present invention will be explained. Many fish meat, including Sukemune cod, becomes water-soluble through fermentation, but in short-term fermentation, most of the fish meat remains as a solid substance, and at this time, most of the fishy odor is transferred to the water-soluble part and becomes solid. By washing thoroughly with water, especially the hard fibrous fish meat parts, you will hardly notice any fishy odor. However, as it is, the fibrous fish meat is extremely hard, and even if it is thoroughly washed with water, the pH is acidic and it has a sour taste. Therefore,
0.4-1.0% sodium bicarbonate aqueous solution for 5-30 minutes.
By heating and soaking, the hard fish fibers can be softened appropriately and the acidity can be neutralized at the same time.
この様にして得られた無味無臭の魚肉繊維はハ
ンバーク、シユーマイ、スリ身製品などの加工食
品の蛋白質素材として従来に無い食感を有するも
のへの魚肉の有効利用となり得る方法である。
The tasteless and odorless fish fiber obtained in this manner can be used effectively as a protein material for processed foods such as hamburgers, shumai, and surimi products, which have textures that have never been seen before.
次に、具体的な実施例により説明する。
実施例 １
120℃で30分間加熱殺菌した助宗タラ落し身400
ｇとグルコース12ｇにエル カセイ（L.casei）
をスターターとして20ｇを加え30℃、48時間乳酸
醗酵させて得られた助宗タラ魚肉繊維200ｇに0.4
％重炭酸ソーダ水溶液600mlを加え、70℃、30分
間浸漬させた、このものに２倍量の水道水を加
え、900RPM、５分間遠心脱水後、流水中で水晒
しを行なつた。再び遠心脱水すると水分70％、PH
7.2の軟質魚肉繊維200ｇを得た。得られた製品は
滑らかな食感を有する無味無臭の魚肉蛋白質であ
り、ハンバークに畜肉の50％を代替混合した処、
極めて良好なる食感であつた。
実施例 ２
実施例１と同様にして得られた乳酸醗酵助宗タ
ラ魚肉繊維200ｇに0.6％重炭酸ソーダ水溶液600
mlを加え、加熱し、沸騰後５分間浸漬させた。こ
のものに２倍量の水道水を加え、実施例１と同様
に脱水、水晒し、脱水を繰り返えした処、水分74
％、PH6.8の軟質無臭魚肉繊維200ｇを得た。得ら
れた魚肉繊維を魚肉ソーセージにスリ身の50％を
代替混合した処、従来に無い食感を有する極めて
特徴のある製品が得られた。
Next, specific examples will be explained. Example 1 Sukemune cod drop meat 400 heat sterilized at 120℃ for 30 minutes
g and glucose 12g L.casei (L.casei)
0.4 to 200g of Sukemune cod fish meat fiber obtained by adding 20g as a starter and fermenting with lactic acid at 30℃ for 48 hours.
% sodium bicarbonate aqueous solution was added and immersed at 70°C for 30 minutes. Double the volume of tap water was added to this, and after centrifugal dehydration at 900 RPM for 5 minutes, it was exposed to water under running water. After centrifugal dehydration again, the water content is 70% and the pH is
200g of soft fish fiber of 7.2 was obtained. The resulting product is a tasteless and odorless fish protein with a smooth texture.
It had an extremely good texture. Example 2 200 g of lactic acid-fermented Sukemune cod fish meat fiber obtained in the same manner as in Example 1 was mixed with 600 g of 0.6% sodium bicarbonate aqueous solution.
ml, heated, boiled, and soaked for 5 minutes. Twice the amount of tap water was added to this material, and dehydration, exposure to water, and dehydration were repeated in the same manner as in Example 1.The water content was 74.
%, 200 g of soft, odorless fish fiber with a pH of 6.8 was obtained. When the obtained fish fiber was mixed into fish sausage as a substitute for 50% of the surimi, a very distinctive product with an unprecedented texture was obtained.
Claims (1)
品に別途加熱殺菌処理したグルコースを加え、次
いで乳酸菌を加え、30〜45℃の温度範囲内で醗酵
させた後、その儘、または液汁を除去したものを
アルカリ中和して、使用途に適した所望の硬さを
保持し魚臭の無い繊維状の魚肉加工素材を得る工
程を適用することによる魚肉の有効利用法。 ２ 乳酸菌がラクトバチルス デルブリツキイ
（Lactobacillus delbrueckii）である特許請求の
範囲第１項記載の魚肉の有効利用法。 ３ 乳酸菌がエル カセイ（L.casei）である特
許請求の範囲第１項記載の魚肉の有効利用法。 ４ 乳酸菌がエル アシドフイルス（L.
acidophilus）である特許請求の範囲第１項記載
の魚肉の有効利用法。 ５ 乳酸菌がストレプトコツカス サーモフイル
ス（Streptococcus thermophilus）である特許
請求の範囲第１項記載の魚肉の有効利用法。 ６ アルカリ中和が0.4〜1.0％重炭酸ソーダ水溶
液によるものである特許請求の範囲第１項ないし
第５項中の何れか１項に記載の魚肉の有効利用
法。[Claims] 1. Glucose that has been separately heat sterilized is added to fish meat or a processed product thereof that has been cooled after heat sterilization, and then lactic acid bacteria are added and fermented within a temperature range of 30 to 45 degrees Celsius. A method for effectively utilizing fish meat by applying a process of neutralizing the material from which the liquid juice has been removed with an alkali to obtain a fibrous fish meat processing material that maintains a desired hardness suitable for the intended use and has no fishy odor. 2. The method for effectively utilizing fish meat according to claim 1, wherein the lactic acid bacteria is Lactobacillus delbrueckii. 3. The method for effectively utilizing fish meat according to claim 1, wherein the lactic acid bacteria is L. casei. 4 Lactic acid bacteria are L. acidophilus (L.
2. A method for effectively utilizing fish meat according to claim 1, wherein the fish meat is A. acidophilus. 5. The method for effectively utilizing fish meat according to claim 1, wherein the lactic acid bacteria is Streptococcus thermophilus. 6. The method for effectively utilizing fish meat according to any one of claims 1 to 5, wherein the alkali neutralization is performed using a 0.4 to 1.0% aqueous sodium bicarbonate solution.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP59166581A JPS6147168A (en) | 1984-08-10 | 1984-08-10 | Method for effective utilization of fish meat |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP59166581A JPS6147168A (en) | 1984-08-10 | 1984-08-10 | Method for effective utilization of fish meat |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPS6147168A JPS6147168A (en) | 1986-03-07 |
| JPH0463669B2 true JPH0463669B2 (en) | 1992-10-12 |
Family
ID=15833925
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP59166581A Granted JPS6147168A (en) | 1984-08-10 | 1984-08-10 | Method for effective utilization of fish meat |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPS6147168A (en) |
Families Citing this family (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| EP1987724A4 (en) * | 2006-02-01 | 2009-04-01 | Hiroshima Prefecture | Food and process for producing food |
| JP5424181B2 (en) * | 2006-03-24 | 2014-02-26 | 広島県 | Process for producing food for persons with difficulty in chewing / swallowing and food for persons having difficulty in chewing / swallowing |
| JP5716297B2 (en) | 2009-06-25 | 2015-05-13 | Jnc株式会社 | Chromatographic packing material, method for producing the same, and method for producing a virus vaccine using the same |
-
1984
- 1984-08-10 JP JP59166581A patent/JPS6147168A/en active Granted
Also Published As
| Publication number | Publication date |
|---|---|
| JPS6147168A (en) | 1986-03-07 |
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