JPH06113795A - Method for modifying ground fish product - Google Patents

Abstract

PURPOSE:To provide the method for modifying the ground fish product, capable of suitably modifying the physical properties of the thermal gel of the ground fish product by the addition of a small amount of insoluble fine particles without deterioration of the original flavor of the ground fish product. CONSTITUTION:A ground fish product is mixed with insoluble fine particles such as silica gel for food additive, wheat bran or egg shell to modify the physical properties of the thermal gel of the ground fish product. The insoluble fine particles added to the ground fish product are charged in the net-like tissue produced by the thermal gelation of the ground fish product, and the physical properties of the thermal gel can effectively modified by the addition of a small amount of the insoluble particles without deteriorating the original flavor of the ground fish product.

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a method for modifying ground fish meat, and more particularly to a method for modifying the heated gel properties of ground fish meat.

[0002]

2. Description of the Related Art Conventionally, minced fish meat has been used as a main raw material of fish paste products such as kamaboko, chikuwa, or fish meat sauce, and is generally valued as a fresh fish in terms of taste and appearance. It is produced by using a fish having a low scent, a fish having a low freshness, or a fish unsuitable for the production of other processed foods. By the way, the fish paste products containing such fish meat as a main ingredient have excellent elasticity and peculiar elasticity, but such elasticity changes the fish meat physically and chemically, and the heating gel It is produced by modifying the physical properties. That is, a required amount of salt is added to the ground fish meat to dissolve the fish meat protein and form a sol having a very sticky property, and starch, phosphate, or egg white / soy protein / milk as a modifier is added to this. By adding a heat-coagulable protein such as protein, the physical properties of the heated gel are modified.

[0003]

However, since the modifiers such as starch and thermocoagulable protein physically modify the fish meat surimi by its own physical properties,
Inevitably, not only the added amount increases but the cost increases, but the original flavor is likely to be impaired, and moreover, it is likely to cause mold deterioration such as mold formation. The present inventor, in order to properly modify the heat gel physical properties of the fish paste surimi with a small amount of addition without impairing the original flavor of the fish meat, paying attention to the filling action of the insoluble fine particles as a modifier, and conducted diligent research. As a result, the present invention has been completed.

[0004]

Means for Solving the Problems That is, the present invention is a method for modifying fish meat surimi, which comprises adding insoluble fine particles to the fish meat surimi to modify the physical properties of the heated gel.

The raw material fish for the above-mentioned fish surimi include walleye pollack, shark, plum, marlin, lizard, flatfish, tuna,
Fish such as bonito, mackerel, or saury, which are conventionally used in fish paste products such as kamaboko and fish meat sauce, are used. Then, using the required fish as a raw material fish, after undergoing a meat collecting step, a water exposing step, a dehydrating step, and a meat crushing step by a known method, the insoluble fine particles are added together with an auxiliary material and mashed to produce a fish meat surimi. is there.

The above-mentioned insoluble fine particles are fine particles of insoluble substances such as silica gel for food additives, wheat bran, or egg shell, preferably 150-40.
Use 0 mesh. When the fine particles have a mesh of 150 mesh or less, the packing density becomes coarse.
If it exceeds 0 mesh, the packing density becomes too high,
The effect of modifying the fish meat surimi is reduced. The amount of such insoluble fine particles added is preferably 1 to 3% with respect to the ground fish meat.
Then, by adding the above-mentioned insoluble fine particles to the fish meat surimi, it is possible to effectively modify the heat gel properties of the fish surimi such as gel hardness, toughness, elasticity, or deformability. The mechanism of physical property modification by heating with the addition of such insoluble fine particles is that insoluble fine particles sequentially enter between the network formed by the heat gelation of the fish surimi and filled, and it is caused by the filling effect of such insoluble fine particles. Seem.

[0007] Sugar, sorbitol, and phosphate are used as the above-mentioned auxiliary materials, and their addition prevents denaturation of fish meat protein. The ground fish meat may be added with insoluble fine particles or an auxiliary material to produce salted surimi, or may be formed into unsalted surimi without adding salt. In the case of unsalted surimi, it is advisable to add salt at the time of use. The amount of such salt added is preferably about 3%. The surimi of the fish meat thus produced is stored in a frozen state and, if necessary, used as a raw material for a fish paste product.

[0008]

[Function] By adding insoluble fine particles to the surimi of fish meat, the insoluble fine particles are sequentially inserted into and filled in the network formed by the heat gelation of the surimi of fish meat, and the physical properties of the heat gel of the surimi of fish meat are appropriately modified. .

[0009]

EFFECTS OF THE INVENTION Since the present invention is constituted as described above, the insoluble fine particles added to the fish meat paste are filled in the network formed by the heat gelation of the fish meat paste to impair the original flavor. The physical properties of the heated gel can be effectively modified without adding a small amount.

[0010]

EXAMPLES One example of the present invention will be shown below, but the present invention is not limited thereto.

Examples 1 to 6 Walleye pollack was used as a raw material fish, to which fine particles of silica gel for food addition were added at a ratio shown in Tables 1 and 2,
5 kg of salt-free surimi was produced by a known method. At this time, as an auxiliary material, sugar 4%, sorbitol 4
% And 0.2% of phosphate were added respectively. The salt-free surimi thus produced was frozen at -25 ° C and stored for 90 days.
Then, the frozen unsalted surimi was thawed to -2 ° C, crushed with a small silent cutter for 1 minute, then added with 3% of salt and ground for 13 minutes to obtain a vinylidene chloride film case. Cased. Samples were prepared in order to test the heated gel properties of the cased surimi under "no-sitting" and "sitting" conditions. That is, for the “no-sit” sample, the case was prepared by heat-treating the ground surimi for 30 minutes in hot water at 90 ° C., cooling it in running water at 7 ° C., and then leaving it at 25 ° C. for 24 hours. did. As for the "sit" sample, the cased surimi was heated at 10 ° C for 18 hours and then heat-treated in 90 ° C hot water for 30 minutes to obtain 7 ° C.
It was adjusted by allowing it to cool in running water and leaving it at 25 ° C. for 24 hours.

The physical properties of the prepared "no-sit" and "sit" samples were measured by a rheometer, and a cylindrical plunger was used at a speed of 1.2 mm / min using a KES-FB compression tester. A compression recovery test was performed by moving the sample up and down, and the mechanical properties were measured. The measurement results are shown in Table 1 as "no sitting" and in Table 2 as "releasing" as relative values with 100 as the heat gel property of Comparative Example 1 described later.

Comparative Example 1 Walleye pollack was used as a raw material fish, 4% of sugar, 4% of sorbitol and 0.2% of phosphate were added thereto to produce 5 kg of unsalted surimi, which was then frozen at -25 ° C. And stored for 90 days. Then, the unsalted frozen surimi was thawed at -2 ° C, shredded with a small silent cutter for 1 minute, and then added with 3% of salt and ground for 13 minutes to obtain a vinylidene chloride film case. Cased. Hereinafter, Example 1
As in the case of ~ 6, "sit-free" and "sitting" samples were prepared and tested. And the measurement results are shown in Table 1.
It is also shown in Table 2.

Examples 7 to 12 Walleye pollack was used as a raw material fish, and fine particles of wheat bran were added thereto at a ratio shown in Tables 1 and 2, and then treated in the same manner as in Examples 1 to 6 and tested. went. The results are also shown in Tables 1 and 2.

Examples 13 to 18 Walleye pollack was used as a raw material fish, and fine particles composed of eggshells were added thereto at a ratio shown in Tables 1 and 2, and the following Example 1 was used.
Processed and tested as in ~ 6. The results are also shown in Tables 1 and 2.

In Tables 1 and 2, W: indentation strength (g), L: dent (mm), WC: compression work, W
C ': recovery work, RC: elasticity, LC: linearity, EM
C: compressibility, E: elastic modulus, P: breaking load.

As is clear from Tables 1 and 2, when the 325% mesh fine particles of food additive silica gel, wheat bran, and egg shell were added, the physical properties of the heated gel remarkably higher than those of Comparative Example 1. showed that. When 100-mesh fine particles were added, there was almost no difference from Comparative Example 1, and no effect of modifying the physical properties of the heated gel was observed.

[Table 1]

[Table 2]

 ─────────────────────────────────────────────────── ─── Continuation of the front page (72) Inventor Yasuo Matsumura Gokasho official land of Uji City, Kyoto Prefecture (72) Kyoko Nakagawa 1-4 Tokuseicho Okazaki, Sakyo Ward, Kyoto City, Kyoto Prefecture

Claims (1)

[Claims] 1. A method for modifying a fish ground meat, comprising adding insoluble fine particles to the ground fish meat to modify the physical properties of the heated gel.