JPH06315343A - Prevention of jelly meat change of fish meat or processed food thereof and production of processed food of fish meat - Google Patents

Abstract

PURPOSE:To prevent jelly meat change of fish meat contaminated by myxosporidian and processed fish meat foods made of the same as a raw material and produce processed fish meat products including a fillet, a slice, a dried fish, a smoked fish, a ground fish and a fish paste using raw fishes developing jelly meat change. CONSTITUTION:The prevention of jelly meat change of fish meat of processed fish meat product is embodied by subjecting a solid or a liquid polypeptide derived from cow milk to contact with raw fish meat contaminated by myxosporidian. When fish meat developing myxosporidian is used as a raw material to produce processed fish meat products, 0.1-3.0% solid or liquid polypeptide derived from cow milk on solid base is subjected to contact to prevent jelly meat change.

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a fish meat contaminated with myxospores, a method for preventing die-melting of processed meat products made from the fish meat, and a raw fish meat expressing the jelly meat. The present invention relates to a method for producing processed fish meat foods including fillets, fillets, dried products, smoked products, surimi, and paste products.

[0002]

2. Description of the Related Art In fish species such as tuna, salmon, meruru-sa, and flatfish, the presence of parasites, which are often called myxospores, can be confirmed in the muscles of fish bodies. Immediately after catching a fish contaminated with the myxosporeworm, that is, immediately after survival or death as an individual, the meat quality shows the same meat quality as a fish not contaminated with myxosporeworm. However, with the passage of time after the death of the individual, the meat quality softens in spots or overall, and in a remarkable case, a phenomenon of liquefaction occurs, which makes it difficult to perform preservation processing. This is generally called the phenomenon of "geery meet", and has been a long-standing problem in the fishery industry as one of the phenomena of quality deterioration. Among the fish expressing the melty meat, many catchable fish species are included, and although they are highly valuable as fisheries resources, the quality of the melty quality is high. Since it has a drawback that the commercial value cannot be maintained due to the decrease of the product, it is the current situation that it is not sufficiently utilized as a raw material for fishery processing.

As far as it is currently known,
The cause of the meat is said to be due to a protease (proteolytic enzyme) produced by myxospores in cysts (a bag in which a large number of minute spores are assembled) in fish muscle. That is, the protease (proteolytic enzyme) does not cause any action during the life of the fish,
After death of the fish, muscle proteins are rapidly degraded, resulting in speckled or overall softening of the meat in the fish meat. Further, the protease (proteolytic enzyme)
Has strong activity in a wide range of pH and high temperature, and is difficult to remove because it is distributed in cysts in muscle, so there is a high possibility that product quality will deteriorate especially during food processing. Very expensive. For example, even if an attempt is made to produce surimi from the fish meat, myxospores and proteases (proteolytic enzymes) cannot be sufficiently removed only by exposing to water, so softening occurs during processing, and the kamaboko produced from the surimi is produced. Has an extremely low elasticity and loses its actual commercial value.

It is known that the myxospores parasitize only lower vertebrates and are empirically harmless in terms of food hygiene. It can be said that in order to effectively use these fish as marine resources and to stabilize the quality of products, it is necessary to completely prevent the die-melting.

Two methods are conceivable for preventing this die-melt formation. One is a method of physically removing myxospores and proteases in muscle. However, this method is very difficult as described above, and lacks versatility in terms of food processing. The other method is to add a component that inhibits the activity of protease and stop its function. This is relatively simple and inexpensive because the effect is exhibited only by bringing the additive and the protease into contact with each other. In fact, most of the conventional countermeasures for preventing erasing meet this method. These examples will be described below.

The first method is to add 4 to 40% of egg white (as raw egg white) to fish meat (Japanese Patent Publication No. 55-42825).
Issue gazette). The second is a method of utilizing a natural product such as a production substance such as actinomycete and koji mold as a thiol-based protease inhibitor (Japanese Patent Publication No. 61-42552).
Japanese Patent Publication No. 61-33546).

The third is an oxidizer such as nitrite, chlorite, chlorine dioxide, hydrogen peroxide, hypochlorous acid or calcium chloride thereof, myoban, benzoyl peroxide, ammonium persulfate and potassium bromate, and monoiodine. -Method of adding SH reagents such as deacetic acid and other chemicals (JP-B-62)
-39980, Japanese Patent Publication No. 62-22593)
Is.

Fourthly, serum or plasma or plasma protein,
Method of adding either serum protein or serum globulin (JP-A-63-56269, JP-A-2-113)
873).

Fifth, a method of adding a mammalian milk component in an amount of 0.01 to 50 parts by weight as a solid content to 100 parts by weight of raw fish (Japanese Patent Laid-Open Nos. 62-285797 and 6).
No. 3-24872).

[0010]

There are some effective methods for the above-mentioned countermeasures against the erasure, but all of them include the following practical technical problems and satisfy the current situation. It's not a way.

In the first example, as the amount of egg white increases, the physical properties (eg, coagulation and foaming property) of the egg white affect the physical properties of the food, particularly during processing. Further, the odor of hydrogen flowing down, which is peculiar to egg white, is generated during heating, which causes quality deterioration.

In the second example, the additive substance is mainly obtained from microorganisms or fungi, not from natural foods, so that there is a great problem in terms of food hygiene safety. Unless a mass production method is established, a significant cost increase is inevitable.

The third example is the method of using inorganic additives, but most of them are severely restricted in their use by the Food Sanitation Law and cannot be practically used.

The fourth example is a method which is very often used as a natural additive today. Basically, serum proteins and plasma proteins are yellow to brown, and the addition thereof causes a marked decrease in color tone. Further, as described in the first example, the influence of the physical properties of egg white on the physical properties unique to the food cannot be ignored. Furthermore, even if it is said that it is a natural additive, it is not for ordinary foods, and thus it is not always the case that blood of animals having diseases such as viruses is not used.

The fifth example uses milk as a general food in this sense, and therefore is satisfactory in terms of safety. However, the total fat milk such as milk and sheep milk shown here, or a diluted version of condensed milk, or skim milk or skim milk powder, or the protein degradation contained in cheeses prepared from skim milk, etc. The enzyme inhibitory activity is very weak. Further, similar to the first and fourth examples, there are drawbacks such as deterioration in color tone and taste. In response to the above-mentioned demand, the present invention intends to solve the above-mentioned problems by using an inhibitor that efficiently inhibits myxosporean protease, is safe, and has little influence on the taste as a food.

[0016]

The present invention as means for solving the above-mentioned problems makes the following proposals. That is, the first aspect of the present invention is a method for preventing the formation of a melt-heat,
The second invention is a method of obtaining a processed food from fish meat which may develop a gel meat.

A first invention to be patented is characterized in that a milk-derived polypeptide (hereinafter referred to as MCPI) is brought into contact with raw material fish meat contaminated with myxospores. It is a method for preventing processed food from becoming a melted product.

The first aspect of the present invention relates to a method for preventing the generation of die-mealing of fish meat or processed fish meat products contaminated with myxospores by using MCPI as a die-meating inhibitor. is there. In this invention,
The means for contacting MCPI with the raw material meat that expresses meat is addition, mixing, injection into fish meat, coating, spraying,
It includes immersion in the solution, exposure to water, or a combination thereof, and an appropriate means may be selected depending on the situation. In addition, the processed fish meat product includes all processed food products made from fish meat, such as fillets, fillets, dried products, smoked products, surimi, and paste products.

Next, a second aspect of the present invention is that when a fish meat processed food is produced using fish meat expressing a die-heat meat as a raw material, MCPI of 0.1 is added to the fish meat raw material contaminated with myxospores. ~ 3.0% (solid content conversion) added and mixed, and both are brought into contact with each other so as to prevent formation of melty meat, fillets, fillets, dried products, smoked products, surimi,
This is a method for producing processed fish meat products that include paste products.

[0020]

According to this series of inventions, it is possible to produce a fish meat raw material that has not been processed so far and that has been markedly deteriorated in quality and has no commercial value into a processed fish meat product having a sufficient commercial value. Yes, and in the case of this invention MCPI
Since the enzyme inhibitory activity of is extremely strong, a sufficient effect is exhibited even with a very small addition amount.

[0021]

EXAMPLES Next, the present invention will be described with reference to specific examples. Example 1 This is an example of a method for preventing die erase when a fillet (a dress or fillet may be used) of Scutellaria sole contaminated with myxosporeans is dipped in a solution of MCPI. MCPI 1
% Aqueous solution was added to the above sample in an amount of 5 times and immersed in 10 ° C. for 2 hours and then placed in a 60 ° C. incubator for 1 hour. As a control, the same sample was similarly heated in a thermostat at 60 ° C. without immersion treatment. Table 1 shows the softened state in which 65 pieces of Scutellaria sole were used as fillets for each section.

As a result, the softening of the meat quality was severe in the non-soaked control, while the softening was suppressed in the soaking-treated one. Similarly, dried products and smoked products prepared by subjecting the soaked fillet or fillet to a conventional method followed by drying or fumigation did not collapse due to softening.
As a result of the above, it was confirmed that MCPI has a very high effect of preventing the die-meal formation of the pearl millet filer contaminated with Myxosporea.

Example 2 MCPI was added to sesame seeds produced from a North Pacific Pacific black flounder contaminated with myxospores, and their binding properties were examined. The fallen meat was separated from the Braga flounder by a meat mining machine. Add 1% salt and MCPI to pitted meat,
It was crushed well in a mortar, shaped like dumplings, and boiled. Table 2 shows the sensory evaluation of Aburakarei meat dumplings.

In many cases, the deceased fish to which MCPI was added did not fall into the boil, while the deceased fish to which MCPI was added did not collapse. Also, from a sensory point of view, the pitted meat with MCPI added retained a firm texture. From this result, MCPI
Was confirmed to prevent dieerization of the fallen peanut flounder contaminated with myxospores and enhance its binding property.

Example 3 A myxospore-derived thiol proteolytic enzyme obtained from melon meat was added to a skeleton-dara surimi containing no thiol proteolytic enzyme derived from myxosporeworm. Unit: Surimi g (0.3-0.6 unit for meruru-sa meat /
At the same time, MCPI was added in an amount of 0.1 to 3.0% (w / w). This at 10 ° C,
After incubating for 4 hours, the surimi, which had been stored for one week at -20 ° C which is the storage temperature before use, was partially thawed at room temperature after the manufacture of the surimi, and 3% (w / w) salt was added. After crushing and filling the meat film with a 48 mm diameter casing film, it was heated at 90 ° C. for 30 minutes. After cooling in ice water for 1 hour, the jelly strength was measured with a rheometer using a 5 mm diameter plunger. Table 3 shows the effect of MCPI on the gelling power of skeleton-pollar surimi containing thiol-based proteolytic enzyme derived from meruru-sa. Table 3 MCPI addition amount (%) Enzyme 0 0.3 0.5 1.0 1.0 3.0 No addition 1200 1200 1200 1200 1250 1300 Add 400 400 1080 1160 1230 1300

Example 4 An experiment was conducted to prepare a paste product by adding MCPI using a surimi prepared from Meruruza contaminated with myxospores. The surimi of Meruru-sa was prepared as follows. Immediately after catching on board, the meruruza is wholesaled into 3 pieces, and after meat extraction, exposure to water, removal of foreign matter and removal of dehydration, sugar and sorbit are used as antifreeze agents 4 each.
%, 0.3% of phosphate was added and mixed, and then frozen.

The MCPI measures the jelly strength of the kamaboko prepared on the assumption that it is added when the anti-freezing agent is mixed, that is, when the frozen surimi is prepared and when it is sown after thawing, that is, when the paste is manufactured. Natsuta. Kamaboko is manufactured by adding 3% salt to the surimi and crushing it.
8mm diameter casing film is filled and 90 ° C30
It was created by heating for minutes. Table 4 shows the results of jelly strength measured with a rheometer using a plunger having a diameter of 5 mm. This shows the change in jelly strength (g · cm) depending on the difference in the amount of MCPI added to the surimi mercurisa surimi. Table 4 MCPI addition amount 0 0.1 0.3 0.5 1 Not measurable before freezing 225 725 730 722 Not measurable after freezing 200 685 710 709

[0028] From the above results, MCPI is added to the surimi of sardine-contaminated surimi, which is a raw material of a kneaded product having high elasticity, and is added during the manufacture of the kneaded product. It has been found that even in such cases, it is possible to prevent the occurrence of tiering and enhance its commercial value. In particular, compared to conventional inhibitors, it was possible to obtain sufficient elasticity with a very small amount, and because it requires a small amount, most of the flavors, textures, colors, etc. for each kamaboko No difference was seen.

[0029]

INDUSTRIAL APPLICABILITY As described above, the present invention effectively inhibits myxospore proteolytic enzyme simply by contacting MCPI as a die-meating inhibitor with myxospore-contaminated fish meat. It is based on that. MCPI itself is a component contained in the milk that we usually eat and drink, and it is highly safe and has a high operability as a water-soluble component, and it is possible to select various means of contact with fish bodies. This is a highly versatile method for preventing erasure.
In addition, the method for preventing die erase according to the present invention, unlike the conventional additives, can obtain a remarkably high effect, so that a small amount can be added, and as a result, the taste and color tone of the fish body and processed fish food to be added and It is characterized by having almost no effect on physical properties. Therefore, various forms (file, fillet,
It can be used to manufacture processed fish products such as dried products, smoked products, surimi, and paste products. Heretofore, fish expressing a dietary meat could only be used in a processed food in which the enzyme activity can be stopped by rapidly heating it before it is converted to a dietary meat. , Now it can be processed with the same cooking method as normal fish. As described above, according to the present invention, a highly practical preventive measure against a melty can be realized, and the fishery resources that could not be utilized by expressing the melty can be effectively utilized to obtain a high quality. It has become possible to produce a wide range of processed fish meat products.

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[Procedure amendment]

[Submission date] January 24, 1992

[Procedure Amendment 2]

[Document name to be amended] Statement

[Correction target item name] 0011

[Correction method] Change

[Correction content]

In the first example, as the amount of egg white increases, the physical properties (eg, coagulation and foaming property) of the egg white affect the physical properties of the food, particularly during processing. Furthermore, the odor of hydrogen sulfide, which is characteristic of egg white, is generated during heating, which causes quality deterioration.

[Procedure 3]

[Document name to be amended] Statement

[Correction target item name] 0014

[Correction method] Change

[Correction content]

The fourth example is a method which is very often used as a natural additive today. Basically, serum proteins and plasma proteins are yellow to brown, and the addition thereof causes a marked decrease in color tone. Also, the effect of the physical properties of the added substances on the physical properties unique to the food cannot be ignored. Furthermore, even if it is called a natural additive, it is not used for general foods, and thus blood of animals having diseases such as viruses may not be used.

[Procedure amendment 4]

[Document name to be amended] Statement

[Correction target item name] 0018

[Correction method] Change

[Correction content]

The first invention is a technique for preventing the generation of dietary meat from fish meat or processed fish meat products contaminated with myxospores by using MCPI as an inhibitor of dietary meat formation. In the present invention, the means for bringing MCPI into contact with the raw fish meat that expresses the dietary meat includes adding, mixing, injecting into fish meat, coating, spraying, dipping in the solution, or exposing to water, or a combination thereof. Therefore, appropriate means may be selected according to the situation. The processed fish products here include fillets, fillets, dried products, smoked products, surimi,
It includes all processed food products made from fish meat, such as paste products.

[Procedure Amendment 5]

[Document name to be amended] Statement

[Correction target item name] 0019

[Correction method] Change

[Correction content]

Next, a second aspect of the invention is that when a processed fish meat product is produced from a fish meat expressing a dietary meat as a raw material, MCPI of 0.1 to 3.0 is added to the fish meat raw material contaminated with myxospores. % (As solid matter) added and mixed, and the two were brought into contact with each other to prevent the formation of jelly meat, fillets, fillets, dried products, smoked products, surimi,
This is a method for producing processed fish meat products that include paste products.

[Procedure correction 6]

[Document name to be amended] Statement

[Name of item to be corrected] 0025

[Correction method] Change

[Correction content]

Example 3 To a pollack surimi containing no thiol proteolytic enzyme derived from myxosporeworm, 0.5 unit / g of surimi meat (0.5 g of surimi meat) was added thiol proteolytic enzyme derived from myrosa meat. Is about 0.3 to 0.6 units / g of surimi g.)
And at the same time add MCPI to 0.1
~ 3.0% (w / w) was added. After incubating this at 10 ° C for 4 hours, the surimi which had been stored at -20 ° C, which is the storage temperature before use, was partially thawed at room temperature for 3% (w / w) after manufacturing the surimi. After adding salt and crushing and filling meat glue with 48 mm diameter casing film,
Heated at 0 ° C for 30 minutes. After cooling in ice water for 1 hour, the jelly strength was measured with a rheometer using a 5 mm diameter plunger. Table 3 shows the effect of MCPI on the gelling power of the pollack surimi with added thiol-based proteolytic enzyme derived from hake.

[Procedure Amendment 7]

[Document name to be amended] Statement

[Name of item to be corrected] 0027

[Correction method] Change

[Correction content]

MCPI is M during addition of the antifreezing agent, that is, during addition of MCPI during preparation of frozen surimi or during slaughter after thawing, that is, during production of paste product.
The jelly strength of the kamaboko prepared assuming the addition of CPI was measured. The production of kamaboko was made by adding 3% sodium chloride to the surimi and pickling it, filling the meat paste in a casing film having a diameter of 48 mm, and heating at 90 ° C. for 30 minutes. 5 mm
Table 4 shows the results of the jelly strength measured with a rheometer using a diameter plunger. This shows the change in jelly strength (g · cm) depending on the difference in the amount of MCPI added to the surimi of a marine hake.

[Procedure Amendment 8]

[Document name to be amended] Statement

[Name of item to be corrected] 0029

[Correction method] Change

[Correction content]

[0029]

INDUSTRIAL APPLICABILITY As described above, the present invention is based on the fact that MCPI is used as an anti-dielie meating agent only when it is contacted with myxospore-contaminated fish meat to effectively inhibit myxospore proteolytic enzymes. ing. MCPI itself is a component contained in the milk that we usually eat and drink, and it is highly safe and has a high operability as a water-soluble component, and it is possible to select various means of contact with fish bodies. It is a highly versatile prevention method for jelly meat. Further, the method for preventing jelly meat formation according to the present invention,
Unlike conventional additives, it is possible to obtain a remarkably high effect, so that a small amount of addition is required, and as a result, the taste and color tone and physical properties of the fish bodies and processed fish foods to be added are hardly affected. Therefore, various forms (file,
It can be used to manufacture processed fish products such as fillets, dried products, smoked products, surimi, and paste products. Conventionally, a fish expressing a dietary meat can be used only in a processed food in which the enzyme activity can be stopped by rapidly heating it before being transformed into a dietary meat, but by the present invention, there is no difference from a normal fish body. It can be processed by the cooking method.
As described above, according to the present invention, highly practical preventive measures against jelly meat can be made, fisheries resources that could not be used by expressing jelly meat are effectively utilized, and high-quality processed fish products are widely produced. I was able to do it.

 ─────────────────────────────────────────────────── ─── Continuation of the front page (72) Inventor Yoshiro Miyauchi 7-36-5 Kurihama, Yokosuka City, Kanagawa Nichiro Research Institute Co., Ltd. -303 (72) Inventor Osamu Kirihara 4-11-6-101 Shibasaki-cho, Tachikawa-shi, Tokyo (72) Inventor Kazuhiko Nonomura 1545-27 Irumagawa, Sayama-shi, Saitama

Claims (2)

[Claims] 1. A gel of a fish meat or a processed fish meat product, which is characterized in that a solid or liquid polypeptide derived from milk is brought into contact with raw material fish meat contaminated with myxospores.
Meet prevention method. 2. A solid or liquid polypeptide derived from milk is added to a fish meat material contaminated with myxospores when a processed fish meat product is produced from a fish meat expressing a diesel meat as a raw material. 0.1 to 3.0% in terms of solid matter is added and mixed, or a solution having an appropriate concentration is soaked or sprayed to bring them into contact with each other so as to prevent the formation of die-melt. A method of manufacturing processed fish products, including fillets, fillets, dried products, smoked products, surimi, and paste products.