JPH0690713A - Production of fish-paste product - Google Patents

Abstract

PURPOSE:To obtain a fish-paste product, matching with present taste, excellent in softness, texture and flavor and useful for boiled fish paste, etc., by adding a prescribed amount of a specific emulsified composition of fats and oils to ground fish meat of fishes and shellfishes including the ovary, etc., of a scallop, kneading the resultant mixture, forming the kneaded mixture and then heat- treating the formed product. CONSTITUTION:The objective fish-paste product is obtained by adding (B) 5-50 pts.wt. emulsified composition of fats and oils prepared by mixing (i) 9-20wt.% water with (ii) 45-65wt.% fats, (iii) 21-45wt.% saccharified reducing starch and (iv) 0.1-2wt.% polyglycerol fatty acid ester emulsifying agent having >=13 HLB, preferably decaglycerol monolaurate and/or decaglycerol condensed ricinolate emulsifying agent to (A) 100 pts.wt. total amount of ground fish meat of fishes and shellfishes containing the ovary and/or spermary of a scallop, then kneading the resultant mixture with common salt, forming the prepared ground fish meat and then heat-treating the formed 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 producing a soft paste product using an unused portion of scallop, which has been developed in order to effectively utilize unused resources and to respond to changes in modern taste.
More specifically, it is a paste for paste products such as scallop ovaries, kamaboko using testis, satsuma fried, sausage, etc., which is softened, has improved flavor, and has a freezing resistance. It relates to a manufacturing method.

[0002]

2. Description of the Related Art Scallops are caught in the Sea of Okhotsk, Funka Bay, Mutsu Bay, etc. In recent years, including the aquaculture industry, the total catch has reached 300,000 tons. Scallop ovary,
The testes grow in size during the spawning season, accounting for about 15% of the total soft-shelled meat. This produces a unique odor when the freshness drops, so part of the intended use is as a pot ingredient. There is no other purpose than the one used for scallops, and most of them are currently disposed of at the scallop collection site, and the development of this effective utilization method has been desired. On the other hand, looking at the fish paste product, the traditional kamaboko fish paste product has a strong reed (elasticity) and is too chewy, and it is felt to be like a rubber, especially by young consumers.
According to the tastes of consumers, it has become soft and has a smooth texture. Therefore, in fish paste products as well, fish paste products such as kamaboko, bamboo rings, Satsuma fried and sausages are improved by adding texture improvers such as soybean protein and sorbitol and emulsifiers such as monoglycerin, sugar esters, and polyglycerin fatty acid esters. , Softening the texture and improving whiteness. Then, a method of adding an emulsion consisting of water, soybean protein, and edible fats and oils to salted ground meat prepared from fish meat raw materials such as croaker and Alaska pollack (Japanese Patent Laid-Open Nos. Sho 50-46862 and Sho 5).
5-34038), a method of adding soy protein, fats and oils, water or soy milk to surimi (JP-A-53-88355, JP-A-53-88354), specific soy protein and fish meat protein, water. Method for producing a tofu-like food product in which a mixture of oil, fat and salt is homogenized and then heated and coagulated (JP-A-55-10).
4871, JP-A-64-47352), a method of improving the texture, flavor, and physical properties of fish meat by allowing microorganisms and proteolytic enzymes to act on the product using fish meat and fats and oils (JP-A-6-62).
JP-A-3-105638, JP-A-60-130349, and JP-A-60-130371) are disclosed. Further, as a method for modifying elasticity (whiteness) and whiteness in the quality evaluation of fish paste production, a method of adding a powdery substance crystallized after dispersing fats and oils to sugar alcohol to a fish paste product (Patent Document 1) (Sho 59-39114 gazette), H is added to sugar alcohols such as sorbitol and maltitol.
LB, a powdered frozen fish meat surimi modifier mixed with polyglycerin fatty acid ester of 5 or less, sorbitan fatty acid ester and edible oil and fat (JP-A-63-116673), and vegetable oil and fat which is liquid at room temperature There is a quality improving agent for fish paste products (Japanese Patent Publication No. 55-40027). In addition to these, salt, edible oil and fat, milk protein, and water are added to fish meat, mixed and emulsified, and then heated and coagulated. Vegetable oil is used as a raw material for kneaded products in an oil-in-water type with egg yolk. A method of emulsifying and using (JP-A-55-29943), a method for producing a paste-like paste product, which is characterized by adding an emulsion containing egg white and fats and oils to fish paste (JP-B-63-29989). , A method in which fish meat is added to edible oil and water and sufficiently stirred and mixed to form an emulsion, and heat treatment is performed after molding (JP-A-59-59).
-50302), an oil-in-water emulsion type emulsion added to surimi (Japanese Patent Laid-Open No. Sho 49-62669), and frozen surimi for use in surimi using polyglycerin fatty acid ester as an active ingredient. A quality improving agent (JP-A-62-275671) is known.

[0003]

[Problems to be Solved by the Invention] Conventionally, soybean protein, milk protein, egg yolk, egg white, etc. have been used to develop a soft feeling and sorbitol is used as a modifier to prevent protein denaturation during freezing. Although studies have been carried out for use in surimi, all of them have fish meat as a main component, and there has been no precedent for the paste product of the present invention using shellfish having different meat qualities. In the conventional paste products of shellfish, in the situation where the product is softer, the flavor is improved, and there is no surimi for paste products with good freezing resistance, ovaries and testis after collecting the scallops of scallops are used. This is the subject of the present invention, paying attention to the fact that it is extremely desirable from the viewpoint of effective utilization of waste to develop a method for obtaining useful surimi for a paste product which has these various properties.
That is, it is an object of the present invention to produce surimi for a paste product having a soft texture and a smooth texture, which matches modern tastes, using ovary and testis of scallop.

[0004]

Means for Solving the Problems As a result of intensive studies, the present inventors have found that an emulsified composition of a fat and oil and a reduced starch saccharified product obtained by using a specific emulsifier can be used for ovary and testis of scallop. It was found that the above object can be achieved by using it in surimi, and the present invention has been completed based on this finding. That is, the present invention is obtained by adding 5 to 50 parts by weight of the fat and oil emulsified composition to 100 parts by weight of the total amount of surimi containing fish and shellfish ovary and / or testis, and kneading with salt. The present invention provides a method for producing a paste product, which comprises heat-treating surimi after molding.

In the present invention, 5 to 50 parts by weight of a specific oil-in-water emulsion composition is added to 100 parts by weight of surimi of fish and shellfish containing scallop ovary and testis, and egg white or starch is added if desired. By adding and using the paste for paste products, it is possible to obtain a paste product having a uniform soft feeling and smooth. As the scallop ovary or testis surimi containing scallop ovaries or testes used in the present invention, only scallop ovary or testis surimi or a mixture of scallop ovary or testis and other seafood can be used. Preferably, at least 20% by weight or more, and particularly preferably 40% by weight or more of scallop ovary or testis can be used.

In the present invention, the oil and fat emulsified composition to be mixed with the surimi of seafood containing scallop ovary and testis has a water content of 9 to 20% by weight, an oil and fat content of 45 to 65% by weight, and a reduced starch saccharified product 22 to 45. % By weight and 0.1 to 2% by weight of polyglycerin fatty acid ester emulsifier having HLB of 13 or more. The fat and oil used in the fat and oil emulsified composition is preferably a fat and oil that is liquid at room temperature, and known natural animal and vegetable fats and oils are used, for example, cottonseed oil, rapeseed oil, corn oil,
Safflower oil, lard fractionated oil and the like can be preferably used. The amount used may be 45 to 65% by weight, preferably 50 to 60% by weight. Fat and oil content is 6
If it exceeds 5% by weight, emulsification becomes difficult, and if it is less than 45% by weight, the soft feeling of the kneaded product is deteriorated.

The reduced starch saccharified product used in the oil and fat emulsified composition of the present invention is not particularly limited, but for example, one or a mixture of two or more kinds of reduced starch saccharified products such as sorbitol, maltitol, xylitol and the like can be used. it can. Commercially available reduced starch saccharified product is powdered and contains 30% by weight of water.
Some of them are contained in a slurry form, but any of them can be used. It is necessary to use the reduced starch saccharified product in the oil / fat emulsion composition containing 21 to 45% by weight. As the reduced starch saccharified product used, the amount of the reduced starch saccharified product used is 21 to 45% by weight, and in the case of the reduced saccharified product containing 30% by weight of water, 30 to 65% by weight may be used. it can. If the amount of the reduced starch saccharified product used in the oil / fat emulsified composition of the present invention is less than 21% by weight, the oil / fat content becomes relatively large, making oil-in-water type emulsion difficult. Again 4
If it exceeds 5% by weight, the oil and fat content is relatively reduced, and the soft feeling and flavor obtained by the oil and fat are reduced. Finally, ovary of scallop, in the main-shrinking stage of the kneaded product using testis, in order to leave room to adjust the finish of the product by adding appropriate water, the water content used in the oil composition of the present invention, It is desirable to reduce as much as possible within an emulsifiable range, and the water content in the oil / fat emulsion composition is 9 to 20% by weight.
A range of can be used. This value includes the water content in the saccharified product when the hydrous reduced saccharified product is used.

In order to emulsify the oil / fat emulsion composition of the present invention well, it is necessary to use a soluble polyglycerin fatty acid ester having a hydrophilic balance of HLB 13 or higher as an emulsifier. When the HLB is less than 13, the freezing resistance of the surimi of the present invention decreases. As the polyglycerin fatty acid ester used here, the degree of polymerization of the polyglycerin component is 4 to 1
The fatty acid component is about 2 and has 10 to 2 carbon atoms such as lauric acid, ricinoleic acid, condensed ricinoleic acid, stearic acid, oleic acid, palmitic acid and myristic acid.
Two saturated or unsaturated fatty acids can be used. As these esters, two or more esterified products such as monoesters, diesters and triesters can be used, and these esters are produced as a mixture of those having different degrees of glycerin polymerization and degree of esterification. Therefore, the mixture can be preferably used as the emulsifier of the present invention. In particular, among these, one of decaglycerin monolaurate and decaglycerin-condensed ricinolate or a combination of these two is particularly desirable from the viewpoint of storage stability and flavor of the surimi of the present invention. If the amount of the polyglycerin fatty acid ester used is less than 0.1% by weight, the effect will be thin and it will be difficult to emulsify. On the other hand, if it exceeds 2% by weight, the emulsification is improved, but the taste of the emulsifier itself is transferred to the product, which impairs the flavor.

A natural gum substance can be added to the oil / fat emulsion composition, and the emulsion can be further stabilized by using it. Natural gums can be synergistically effective with polyglycerin fatty acid ester as long as they are effective for emulsification, such as arabia gum, xanthan gum, locust bean gum and gellan gum. To obtain the fat and oil emulsified composition of the present invention, for example, an aqueous solution of reduced starch saccharified product (water content 30%) 30 to 65% by weight,
Additional water, if desired, total moisture content 9-20% by weight
As said, 0.1 to 2% by weight of the emulsifier is added and stirred, and the temperature is raised to 50 to 60 ° C. to completely dissolve the emulsifier.
Then, 45 to 65% by weight of oil and fat is heated to 50 to 60 ° C. and added little by little to the aqueous solution of reduced starch saccharified product,
Pre-emulsify by stirring for 20 minutes. Next, this is applied to a homogenizer to emulsify at a pressure of 30 to 50 kg / cm ² to obtain an oil and fat emulsified composition for a fish paste product.

The scallop ovary and testis surimi used in the present invention are prepared, for example, by adding ice water to the scallop ovary and testis and, if desired, emptying for 3 minutes, and then adding salt to give 5 Salt-sharpening is performed for a minute with a high-speed cutter, and this can be mixed with the fat and oil emulsified composition of the present invention.
The obtained oil and fat emulsified composition and the scallop ovary, testis, flavour, and other raw materials are added, and the mixture is subjected to main-shrinking for 3 minutes to produce a paste for paste product of the present invention. When the amount of the emulsified oil composition used in the present invention is less than 5 parts by weight with respect to 100 parts by weight of scallop ovary and testis surimi, there is no soft feeling, and when it exceeds 50 parts by weight, a too soft feeling is exerted, Molding becomes difficult because there is no reed. If desired, for example, seasonings, egg whites, starch, flavours, cheese, etc. are added to this surimi, and this is molded into a desired mold and subjected to heat treatment such as steaming or baking to give a paste product. it can. Normally, the paste for paste products is frozen and transported to the paste product processor as frozen paste, and the paste is thawed, and each processor adds additives to the paste and heat-treats it into the desired shape to produce paste products. To do.

[0011]

【Example】

Examples and Comparative Examples Hereinafter, the present invention will be described more specifically with reference to Examples and Comparative Examples, but the present invention is not limited thereto. 1. Production of oil-and-fat emulsion composition An aqueous solution (water content 30%) of reduced starch saccharified product [using Towa Kasei Kogyo's Amamir] with the composition shown in Tables 1 and 2
Water is added as necessary to decaglycerin monolaurate [DLA: [Sakamoto Yakuhin Kogyo ML
-750]]] is added in the blending amounts shown in Tables 1 and 2,
The temperature was raised to 60 ° C. and the emulsifier was completely dissolved. Then, rapeseed oil as an oil and fat having the compounding amounts shown in Tables 1 and 2 is heated to 60 ° C., and decaglycerin monocondensed ricinolate [DLI: [Taiyo Kagaku Co., Ltd. Sunsoft 81
8H]]] is completely dissolved and then added little by little to the aqueous solution of the reduced starch saccharified product, and preliminarily emulsified by stirring for 20 minutes to sufficiently emulsify. This was emulsified with a homogenizer at a pressure of 30 kg / cm ² and Examples 1 to 4 and Comparative Example 1
The oil-fat emulsified compositions of ~ 6 were obtained. The emulsified state was visually observed, and the results are shown in Tables 1 and 2. If necessary, ice water was added to the ovaries and testes of the thawed scallop, and the mixture was emptied for 3 minutes, then salt was added, and salted with a high-speed cutter for 5 minutes. Then, the raw materials shown in Table 3 were added to the oil-and-fat emulsified compositions of Examples 1 to 4 and Comparative Examples 1 and 2, and main sliding was performed for 3 minutes. The rubbed product was filled in a sausage casing, boiled in hot water at 90 ° C. for 40 minutes, and then cooled with ice water for 2 hours to obtain a sample.
Using these samples, taste and flavor sensory tests were conducted, and the results are shown in Table 3. The sensory test is Example 1
4 and Comparative Examples 1 and 2 were evaluated by 10 panelists as 5 “soft and smooth”, 1 as “stiff and crunchy”, and the middle was 4,
The evaluation was made in a 5-step evaluation method of 3 and 2.

[0012]

[Table 1]

[0013]

[Table 2]

Note) A: A stable oil-in-water type emulsion state is obtained.

[0015]

[Table 3]

Note: No. in the column of oil and fat emulsion composition in the table indicates the test No. in Tables 1 and 2. A has a smooth, soft feel and a good taste.

[0017]

From the above results, according to the present invention, the kneaded product produced according to the present invention has a sufficient soft feeling,
There is an advantage that it is smooth and that the flavor improver such as egg white and starch can be uniformly dispersed in the surimi by adding the oil and fat emulsion composition. According to the present invention, a soft paste product with a flavor can be obtained from the ovary of a scallop or the surimi of a testis, which does not separate oils and fats even when frozen.

Front Page Continuation (72) Inventor Masumi Oguchi 5-73-7 Honkomagome, Bunkyo-ku, Tokyo Uchida Building 301

Claims (2)

[Claims] 1. A water content of 9 to 20 relative to 100 parts by weight of the total amount of ground meat of seafood containing scallop ovary and / or testis.
% By weight, oil and fat content 45 to 65% by weight, reduced starch saccharified product 21
˜45 wt% and a polyglycerin fatty acid ester emulsifier having an HLB of 13 or more (0.1 to 2 wt%) are added, and 5 to 50 parts by weight of an oil and fat emulsion composition is added, and the mixture is kneaded with salt to mold the resulting surimi. A method for producing a kneaded product, which comprises post-heating treatment. 2. The method for producing a paste product according to claim 1, wherein decaglycerin monolaurate and / or decaglycerin condensed ricinoleate is used as an emulsifier.