JPH0622476B2 - Method of melting and reorganizing fish ground meat - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION (Field of Industrial Application) The present invention relates to a method for melting and reorganizing a fish ground product having a texture completely different from that of a conventional gel-like food product having a fish ground product such as kamaboko. .

(Prior Art) In general, kneaded products such as kamaboko and chikuwa are prepared by adding fish paste, water, and starch called "connecting",
A sol is formed and then heated to form a gel, and the protein molecules form a network structure. In the sol state, the fish meat tissue is degraded,
It is a highly viscous substance because it is composed of entanglements that contain some bonds without being decomposed into protein molecules.

"Crab stick", which has been sold a lot recently, is a fibrous form of crab leg meat that is arranged in the processing direction by passing through a narrow passage during the processing process from sol to gel. It is similar to a tissue, that is, a tissue in which the strength in one direction is stronger than the strength in the other direction and can be torn in one direction. However, this processed food is essentially the same as a gel product by heating the sol-like raw material.

By the way, with respect to plant proteins that coexist with water, by heating, the plant proteins can be decomposed to the molecular level, creating a state in which protein molecules can freely move in a single substance phase, that is, a molten state. It is known.

The inventor of the present invention considered that a processed food having a new texture that was not available in the past could be obtained by reorganizing fish meat paste in a molten state as described above. The melting of an animal protein is a state in which a protein molecule is in a mixed state with water as a unit. This is because there is a difference. The term "reorganization" means that even if the melting condition is removed after the material is put in a molten state, it itself takes a single form.

(Problems to be Solved by the Invention) However, it has been conventionally said that animal proteins cannot be made into a molten state in the above sense. The first reason is that the composition of animal protein is more complicated than that of plant protein, so that even if it is heated, it cannot be decomposed into protein molecules.

The present invention has been made in view of such problems, and an object thereof is to clarify suitable manufacturing conditions for reorganizing by obtaining a melt of fish meat surimi, which is a novel raw material of processed marine products. To do.

(Means for Solving the Problems) A feature of the method for melt reorganization of fish meat ground that was clarified by the present inventor is that the fish meat ground containing water of 7 to 85% is 100 to 30 kg with heating at 200 ℃
Pressurize at a pressure of / cm ² or more, and heat and pressurize at the same time 1
The point is that the time is from 5 minutes to 5 minutes.

(Example) Hereinafter, the method of the present invention will be described while clarifying the forming conditions and characteristics of the melt of fish meat surimi by experiments.
In addition, the fish meat surimi used in the following experiments and examples is a freeze-dried surimi of the pollock “Probain” (trade name, manufactured by Taiyo Fisheries) and contains 7 wt% of water. However, water was adjusted before use. Probain powder is transparent particles, and its micrograph is shown in Reference Photo 1 (100 times).

First, the formation of a melt of fish meat ground will be explained.
Before that, the conventional sol-like and gel-like products of ground fish meat will be described.

Reference Photo 2 shows that 50% water is added to Probain (true water content).
57%) and a sol-like micrograph (100 times), which is opaque. This sol-like material is heated in a microwave oven to form a gel, that is, a so-called kamaboko shape, as shown in Reference Photo 3, which is an opaque and elastic solid.

In addition to 50% water-added provine (true water content 57%),
30% (37% true water content), 60% (67% true water content), 70%
A sol-like substance (true water content of 77%) was prepared, and a flow test was performed on these substances and provine alone.

The flow test was performed with a capillary rheometer as shown in FIG. In the figure, reference numeral 1 denotes a reservoir having an inner diameter of 9.4φ, in which the test material is filled. A nozzle 2 having an inner diameter of 1.27φ is formed at one end of the reservoir 1, and a plunger 3 for pressurizing the material in the reservoir 1 is liquid-tightly fitted in the other end. A heater 4 is provided on the outer circumference of the reservoir 1. The flow test of this sol was performed at room temperature without using the heater 4.

In the flow test, the material pressure of 70% with water added is 10 kg.
It flowed at / cm ^2, but others did not flow out even 200 to 400 kg / cm ^2. From this result, it was found that the sol-like product of fish meat probain is an object having extremely poor fluidity when the water content is 70% or less.

Next, the influence of heating and pressurization on the formation of the melt of the ground meat was examined.

Simply heating Probain powder alone does not cause the phenomenon of flow and welding between the powders, as shown in Reference Photo 4 (100 times), and it only carbonizes when heated further. It was

On the other hand, when Provine powder is sandwiched between Slite glasses and pressed while being heated, each powder flows and welds as shown in Reference Photo 5 (100 times), and the boundaries between the powders disappear and one phase A transparent flat plate was obtained.

From this, it was found that it is difficult to weld Probain between the powders to form a single phase by simple heating, but it is possible to form a single phase, that is, a melt by applying pressure.

The dependence of pressure on melting was investigated in more detail.
That is, in the capillary rheometer shown in FIG. 1, the heater 4 is energized to heat the reservoir 1 to 150 ° C., the pressure is kept for 5 minutes, and then the plunger 3 is operated to operate the contents of the reservoir 1. The material was extruded.

First, water was added 30% Probine (37% true water) as a sample, a pressure ^{288kg / cm 2, 577kg / cm} 2, 793kg / cm
^When pressurized with ² , the sample in the reservoir is shown in Fig. 2 (1) ~
The situation is as shown in (3). In FIG. 2, A is an unmelted portion (compressed layer) of the powder of Provine, and powder particles of Provine are observed. On the other hand, B is a colored and transparent one-phase substance, which is a fused portion of provine.

FIG. 2 (1) shows the case where the pressure was 288 kg / cm ² , and the melt was formed between the pressing end C of the plunger and 18 mm. In this case, considering the wall resistance of the material in the reservoir, it is considered that the pressure distribution gradually decreases from 288 kg / cm ² from the pressure end C to the capillary portion D as shown in the figure. Fig. 2 (2) shows the case where the pressure is 577 kg / cm ² , and the melt is formed between the pressure end C and 36 mm, and the pressure is 793 kg.
In the case of / cm ² , the melt was formed over the entire area of the reservoir 1 as shown in Fig. 2 (3).

Comparing the cases of pressures of 288 kg / cm ² and 577 kg / cm ² , the pressure is ² % as is clear from FIGS. 2 (1) and 2 (2).
If it doubles, the melt formation area also doubles, and the pressure Po ₁ acting on the boundary between A and B in Fig. 2 (1) and Fig. 2 (2)
It is considered to be equal to the same pressure Po ₂ of. That is, this indicates that the melting condition in the melted portion of B depends on the pressure with respect to the unmelted portion of A portion.

Further, a pressurizing test was conducted in the same manner as above using probain with a different amount of added water, and the obtained structure was observed under a microscope.

Reference Photo 6 is a micrograph (100 times) of the melting part (capillary inlet part) when pressure is applied at a temperature of 150 ° C and a pressure of 288 kg / cm ² using Provine alone. Formed all over.

On the other hand, Probaine added with 50% water was heated at 150 ° C and pressure.
When pressure was applied at 577 kg / cm ² , a molten part and an unmelted part were formed in the reservoir. The fused portion (capillary inlet portion) is shown in reference photograph 7 (100 times), and the unmelted portion (inside the capillary) is shown in reference photograph 8. As is clear from the reference photograph, the melted part contains a part of voids, but is a colored and transparent uniform melt, while the unmelted part contains unmelted single particles of provine, which is a completely opaque body. Is. However, the distance between the powders is closer than in Reference Photo 4 (a simple heating of Provine alone).

The unmelted portion shown in the reference photograph 8 was sampled, sandwiched between slite glasses and reheated under high pressure.
As shown in (100 times), a colored and transparent homogeneous melt was obtained. From this result, it is understood that pressure is a necessary condition for melting the fish meat surimi.

By adjusting the charge of material in the reservoir 1
The melt was extruded at 50 ° C. and a pressure of 288-793 kg / cm ² .
The extrudate extruded from the thin nozzle looked like "yarn konjac", but was a processed product having greater elasticity than kamaboko. Provine alone had little elasticity and was crunchy and hard. Probaine containing a large amount of water was soft and rich in elasticity. Those with intermediate water contents showed elasticity in between.

When these extrudates were eaten, it was found that the extrudates had a texture that was not found in conventional kamaboko, crab stick, etc., and had a new texture. In particular, because of its strong elasticity, it had a texture that was not seen in the past.

In addition, FIG. 3 shows the results of examining the fluidity of the provine melt at 150 ° C. during extrusion of the melt. For comparison, the figure also shows the value of provine sol at 15 ° C. The fluidity is the change in viscosity value with respect to the water content% in the material under a shear rate of 20 sec ^-1 .

As is clear from FIG. 3, it is understood that the fluid called the melt has a completely different flow viscosity from the sol having the same water content. In other words, the state of melting is the state where proteins are decomposed from the tissue of fish meat to the molecular level and coexist with water (dispersion state).
Therefore, the liquidity is considered to be high.

From the above, the following conclusions can be drawn.

(a) When pressure and heat are applied to the ground meat at the same time, it is decomposed and dispersed closer to the protein molecule alone, and shows fluidity not only in high water content but also in low water content. This is called a molten state.

(b) The sol and gel of fish ground surimi is an opaque liquid, but the melt is a colored and transparent one-phase body.

(c) The melt exhibits fluidity even in the water-containing region where the sol exhibits little fluidity.

(d) The extrudate of the melt exhibits a highly elastic texture like a sardine, which is different from the kamaboko-like texture of fish gel which is a conventional processing method.

Regarding the formation of the above-mentioned melt, in order to quantitatively grasp the heating region and the pressurizing region of the melting, the melt forming experiment by the hot plate press shown in FIG. 4 was conducted.

The hot plate press is composed of a pair of pressure stems 11 which are vertically opposed to each other, and a heat plate 12 which is provided at the pressure end thereof, and the heat plate 12 has a heater 13 and a temperature sensor 14. They are built-in, and these are connected to a temperature controller 15 provided outside the press, and the hot plate 12 is maintained at a temperature preset in the temperature controller 15.

The melt forming experiment was performed as follows using the hot plate press. First, after setting the heating plate 12 to a predetermined temperature,
Insert a Teflon ring 17 with an inner diameter of 150φ and a height of 2.5 mm between two ferro plates 16 and put 50 g of fish meat sample 18 in the inside, and place it in a press and set it in the press with a hydraulic jack. After setting the predetermined pressure, the experiment time was started. Then, after a predetermined time, the sample was taken out and the formation state of the melt was observed.

Table 1 shows the results when Probain simple substance (true water content of 7%) was used as a sample. The numbers in the table indicate sample numbers (test conditions). The test results of sample number 1 are shown in FIG. In the figure, A is an unmelted part and B is a melted part.

The following conclusions were obtained from the table. That is, the melting of the fish meat surimi can be obtained at a temperature of 100 ° C., a pressing force of 30 kg / cm ² , and a heating / pressing time of 1 minute as a limit, and a molten state can be obtained at a temperature and pressure higher than this. On the other hand, due to deterioration, there is an upper limit to the melting conditions, which is heating at 200 ° C and a pressure of 60 kg / cm ^2.
Pressurization time is 5 minutes. However, it is considered that there is no problem with the high pressure, and 60 kg / cm ^{2 in} Table 1 is not a limiting condition by itself. In addition, the melt maintained the molten state even after removing the pressure and the temperature, and the melt itself had a single form and was reorganized.

Similar tests were carried out on samples with true water content of 37%, 57% and 77% to which Probain was added with 30%, 50% and 70% water, but similar results to the above conclusions were obtained. Was given. As a result of the melting experiment of the water-added sample under the test condition 6 in Table 1, a strong male rubber plate-like sample was obtained.

According to the above experiment, melting reorganization of fish meat surimi
100-200 ℃, using fish ground containing 85% water
In pressurized with 30kg / cm ² or more pressure with heating, revealed it is that made by heating and pressure less than 5 minutes 1 minute or more.

In addition, the melt of fish meat surimi obtained by the above method,
Since it is reorganized, it is processed food that has a unique texture by extrusion or rolling, and it can be extruded through a wide (flat or cylindrical) discharge port with a slit of 0.1 mm to 1 mm, which is thin. A film-shaped extrudate can be easily obtained.

Further, the melt processing can be performed under the above conditions even when using a composite material of fish meat surimi obtained by mixing additives such as various sugars and starches.

(Effects of the Invention) As described above, according to the present invention, heating / pressurization is performed in a specific time range at a predetermined temperature and pressure using a fish ground containing a specific range of water content. Therefore, the protein of the ground meat is decomposed at the molecular level, and a melt in which these and water coexist (disperse) can be reliably obtained.

Since the melt of the fish meat surimi is reorganized, has low viscosity and high elasticity, it can be easily processed into a desired form of food by processing such as extrusion or rolling, and its texture is unprecedented. Is obtained.

[Brief description of drawings]

FIG. 1 is an explanatory view of a capillary rheometer, and FIG. 2 (1)-
(3) is an explanatory diagram showing the state and pressure distribution of the fish ground material in the reservoir when heating / pressurizing using a capillary rheometer, and FIG. 3 is a graph showing the fluidity of provine sol and the melt of provine. Fig. 4 is an explanatory view showing the structure of a hot plate press used in a melt forming experiment of fish meat surimi, and Fig. 5 is a sample appearance explanatory view showing an example of a melt forming experiment result by the hot plate press. is there.

Claims (2)

[Claims] 1. A method of reorganizing a melted fish meat grind into a uniformly dispersed substance containing 7 to 85% of water by decomposing the fish meat grind to the molecular level of a protein as its main constituent. And, the fish meat containing 7-85% water content 1
A method for melting and reorganizing a fish meat surimi, which comprises heating at 00 to 200 ° C. and pressurizing at a pressure of 30 kg / cm ² or more, and performing heating and pressurizing for 1 minute or more and less than 5 minutes. 2. A method for melting and reorganizing a fish ground surimi according to claim 1, wherein a fish ground surimi prepared by mixing an additive such as sugar and starch is used.