JPH05211857A - Fish paste product - Google Patents

Abstract

PURPOSE:To obtain the subject product having excellent color, taste and palatability and useful for CHIKUWA (tubular roll of boiled fish paste), fish sausage, etc., by compounding ground fish meat with a specific amount of a specific composition. CONSTITUTION:The objective product can be produced by compounding 50 pts.wt. of ground fish meat with 30-70 pts.wt. of a composition composed of (A) 20-50 pts.wt. of an extender at least containing 0.5-1.2 pts.wt. of cellulose, 3.0-7.0 pts.wt. of gum powder, 3.0-7.0 pts.wt. of collagen, 0.019-0.056 pts.wt. of L-cystine, 0.5-1.5 pts.wt. of vegetable protein and 0.5-1.5 pts.wt. of albumen and (B) 100 pts.wt. of an emulsion curd.

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a fish paste product containing an extender which substitutes a part of surimi which is a raw material for fish paste products.

[0002]

2. Description of the Related Art In recent years, as the price of frozen surimi, which is the main raw material for fish paste products, has risen, it has been possible to add an emulsion curd containing soybean protein, salad oil, and water as an additive to partially substitute surimi. Has been done. However, since the gel-forming ability of the product added with the above emulsion curd is lowered, it has been attempted to add starch or the like to compensate for this, but the color tone of the product is yellowish and is not good. The texture was also firm and no favorable product was obtained.

[0003]

DISCLOSURE OF THE INVENTION The present invention is to develop a bulking agent to be blended in a slime to obtain a kneaded product rich in elasticity without deteriorating the color tone and texture.

[0004]

The present invention provides (a) cellulose (0.5 to 1.2 parts by weight) and silue gum (3.0 to).
7.0 parts by weight, collagen 3.0 to 7.0 parts by weight, L-
20 to 50 parts by weight of a bulking agent containing at least 0.019 to 0.056 parts by weight of cystine, 0.5 to 1.5 parts by weight of vegetable protein and 0.5 to 1.5 parts by weight of egg white, and (b)
A composition consisting of 100 parts by weight of an emulsion card,
(C) A fish paste product which is blended in a proportion of 30 to 70 parts by weight with respect to 50 parts by weight of surimi.

Cellulose gives a soft texture and can further improve water retention. A combination of silage gum, collagen, L-cystine and a vegetable protein (eg wheat gluten) in a predetermined amount serves to enhance gel-forming ability and improve texture. When these components are contained in a predetermined amount or more, the color tone is deteriorated, the swelling property is severe, the sulfur smell and the stickiness are not preferable, which are not preferable. Egg white helps improve the tone.

As the emulsion curd, the same emulsion curd as in the past, for example, soybean protein: salad oil:
A mixture of water = 1: 1: 5 is used.

Water, salt, starch, seasonings, lard and the like can be added as further additives. Although starch obtained from any raw material can be used, particularly when potato starch with 10 to 30% by weight of tapioca starch is used, swelling during heating is suppressed, and the volume before and after heating increases or decreases. Since the amount is small, it is possible to obtain a product having a pleasant texture.

[0008] Using the above-mentioned extenders and the like, fish paste products such as chikuwa, starch, tempura, tsukeage, sweet potatoes and fish sausage can be produced by a conventional method.
For example, mix emulsion curd with frozen slime and the above-mentioned extender, then add salt to perform salting, add seasonings and the like, and finally add starch dissolved in water to adjust meat paste and mold. Then, the product is obtained by heating it by a method such as roasting, baking, boiling, or frying.

[0009]

【Example】

Example To 140.0 g of emulsion curd obtained by mixing soybean protein, water and salad oil in a ratio of 1: 1: 5, 175.0 g of frozen slime crushed with a speed cutter and 35.0 g of the extender shown in Table 1 were added. . Next, salt was added and salted. Furthermore, seasonings and lard were added, and finally an aqueous dispersion of starch was added to produce meat paste. This was packed in a plastic cup and heated in a steamer for 13 minutes to obtain a chamomile having the composition shown in Table 2.

[0010]

[Table 1]

[0011]

[Table 2]

Comparative Examples 1 and 2 On the other hand, as shown in Table 2 for comparison, the fish paste of Comparative Example 1 containing only the slime and no emulsion curd,
Also, Kamaboko of Comparative Example 2 to which the same amount of emulsion curd as that of Surimi and Surimi was added was produced in the same manner as in Example.

Test Example 1 (Change in Color Tone with Time) The dice-cut clamshells of Examples and Comparative Examples 1 and 2 produced as described above were measured with a color difference meter to examine the change in color tone with time. a value (representing the degree of red and green, + indicates red, -representing green), b value (representing degree of blue and yellow, + indicates yellow, -represents blue) The WB value (indicating the whiteness of the hunter, the higher the value, the whiter) and the L value (indicating the brightness, the higher the value indicates the brighter).

The a value was almost unchanged, but the b value, WB value and L value were significantly changed after 6 hours. The changes with time of b value, WB value and L value of the products of Example 1 and Comparative Example 2 are shown in FIGS. The vertical axis in the figure represents a relative value when each value is 100 immediately after the production of the product of Comparative Example 1 (0 hour).

FIG. 1 also shows the change in b value with time. In the product of Comparative Example 2, the emulsion curd contained a large amount of soybean protein, so that the yellow color was strong and showed a high value immediately after the production. On the other hand, the products of the examples of the present invention had little yellow color, and the b value hardly changed until after standing for 3 hours.

FIG. 2 shows the change over time in the WB value. The products of the examples of the present invention were close to white and showed almost the same WB value until left for 3 hours. Further, FIG. 3 shows changes in the L value with time, and the L of the product of the example of the present invention is shown.
The value showed the same tendency as the WB value. From this, it is understood that the Kamaboko of the present invention is remarkably improved as compared with the Kamaboko of the conventional Comparative Example 2.

Test Example 2 (Sensory test of texture) Twenty-four professional panelists tried the Kamaboko of Examples and Comparative Examples 1 and 2, and the texture (elasticity and taste) was measured by a 1: 2 point comparison method. I did a sensory test. As a result, 19 people judged that the fish paste of the example had a better texture than the fish paste of the comparative example 2, and showed that the fish paste was obviously improved to the standard product of the comparative example 1.

Test Example 3 (Jelly Strength) The clamshells of Examples and Comparative Examples 1 and 2 were cut into a thickness of 25 mm, and a plunger having a diameter of 5 mm was pushed into this, and the jelly strength when the gel broke was measured with a rheometer. It was measured.
The results are shown in Table 3. In the table, the pressure (g) applied to the plunger represents hardness, the distance (cm) invading the plunger represents suppleness, and the jelly strength is represented by g × cm.

[0019]

[Table 3]

From Table 3, the products of the examples of the present invention were supple and soft gels, and showed the jelly strength which was not so different from the product of Comparative Example 1 alone, whereas the products of Comparative Example 2 were shown. Although the firmness value was high, it was found that the gel was lacking in flexibility, was a hard gel, and had a crunchy texture, which was not preferable.

[0021]

The composition comprising the extender and emulsion curd of the present invention is used in an amount of 30 to 7 with respect to 50 parts by weight of surimi.
Even when blended in a proportion of 0 parts by weight, the color tone and texture of the product are close to those of the product containing only slime and exhibit a good taste.

[Brief description of drawings]

FIG. 1 is a graph showing changes with time in b value.

FIG. 2 is a graph showing changes over time in WB values.

FIG. 3 is a graph showing changes in L value with time.

Claims (1)

[Claims] 1. (a) Cellulose 0.5-1.2 parts by weight, silue gum 3.0-7.0 parts by weight, collagen 3.0-7.0 parts by weight, L-cystine 0.019-0.
Bulking agent 20 containing at least 056 parts by weight, 0.5 to 1.5 parts by weight of vegetable protein and 0.5 to 1.5 parts by weight of egg white
˜50 parts by weight, and (b) emulsion card 100
A fishery paste product containing 30 parts by weight to 50 parts by weight of surimi (c) in a proportion of 30 to 70 parts by weight.