JPH0775530B2 - Manufacturing method of fish paste products - Google Patents

Description

Detailed Description of the Invention

<Field of Industrial Application> The present invention relates to a method for producing a fish paste product. <Prior Art> It is well known that soy sauce can be used as a seasoning together with taste laver and fermented seasoning when producing fish meat paste products such as kamaboko, chikuwa, sweet potato, ham and fish sausage. The addition of soy sauce can add the flavor unique to soy sauce in addition to the fishy odor masking effect, but on the other hand, it has the drawback of reducing the elasticity of the kneaded product. Various studies have been conducted on the addition. <Means for Solving Problems> The present inventors believe that the decrease in elasticity due to the addition of soy sauce involves protease in soy sauce, and as a result of research, high temperature heated or film-processed soy sauce was added to the kneaded product raw material. Therefore, it was found that the elasticity does not decrease. The present invention was made on the basis of this finding, and when producing fish paste products, the raw material for the paste product is 120 or more and 1
~ 5 minutes heat treatment soy sauce or molecular weight cut off 3,000 ~ 6,000
The method for producing a fish meat paste product is characterized by adding and kneading soy sauce filtered through the ultrafiltration membrane. Hereinafter, the present invention will be specifically described. Fish paste products include white fish such as walleye pollack, crocodile, and duck, red meat fish such as mackerel and sardines, or fish meat surimi obtained by further exposing them to water and refining, frozen fish surimi, etc. A seasoning is added, and the mixture is mashed, and the product is formed, steamed, fried, and the like. In the present invention, soy sauce having no heat-resistant protease activity is added during kneading and kneading. Soy sauce with no heat-resistant protease activity refers to soy sauce in which the activity of neutral protease II, which does not inactivate at normal firing temperatures, is almost 0. This is either soy sauce or fire soy sauce.
It can be obtained by heat treatment at a temperature of not lower than ℃, preferably 130 ℃ or higher for 1 to 5 minutes, or by filtering the soy sauce with an ultrafiltration membrane having a molecular weight cut off of 3,000 to 6,000. The amount of soy sauce added is preferably in the range of 1 to 3% with respect to the ground fish meat in terms of flavor. By doing so, a fish meat paste product having a fishy odor can be obtained without causing a decrease in elasticity. Hereinafter, the effects of the present invention will be described with reference to experimental examples. Experimental example 1 g of frozen pollack surimi (salting special grade A) was added with 30 g of sodium chloride and 300 to 350 ml of cold water, and salted surimi was prepared with a crusher. To this, add 30 ml of soy sauce shown in Table 1 and knead, and further add 30 g of potato starch and 30 g of mirin and mix for 10-15
Crushed and rubbed at 30 ° C. for 30 minutes, filled and sealed in a vinylidene chloride tube 60 mm × 250 mm, boiled at 85 ° C. for 40 minutes, then cooled with running water for 15 minutes to obtain a casing-filled kamaboko.

[Resilient measurement]

After leaving the casing-filled kamaboko overnight, cut it into 25 mm thick pieces,
Sun Kagaku food checker type 302 (plunger 7
mm) was used to measure the jelly strength (elasticity) and the size of the depression. The measurement was performed three times and the measured value was used.
The results are shown in Table 2. The numerical values show the increase in absorbance (OD) at 410 nm when 1 ml of sample was reacted for 1 hour. As a control, 30 ml of 17% saline solution was added instead of soy sauce. As is apparent from the results in Table 2, the kamaboko obtained by adding soy sauce heated at 120 ° C or higher or the film-treated soy sauce showed almost the same elasticity as the control, but the commercially available soy sauce (115 ° C, 5 It can be seen that the decrease in elasticity is caused by (second burning). Examples will be shown below. <Example> Example Alaska pollack frozen surimi, 1.0 kg and Guchi frozen surimi 1.0 kg
Sodium chloride (60 g) and cold water (900 ml) were added to the mixture, and salted surimi was adjusted with a crusher. 50 ml of soy sauce shown in Table 3 was added and mixed, and 120 g of potato starch and 120 g of mirin were further added and the mixture was mixed at 15 ° C.
It was crushed and rubbed up for 30 minutes. This was filled and sealed in a vinylidene chloride tube 60 mm x 250 mm, boiled at 85 ° C for 40 minutes, cooled in cold water for 30 minutes, left in a low temperature room overnight, and then jelly strength (elasticity) was set in the same manner as in the experimental example. ) Was measured. (A) In addition, the vinylidene chloride tube was filled and sealed, left standing at 15 ° C overnight, and subjected to a sitting step, then boiled at 85 ° C for 40 minutes and then 30
After cooling with cold water for one minute, the mixture was allowed to stand in a low temperature room overnight, and then the jelly strength (elasticity) was measured. (B) The results are shown in Table 3. For control, add 17% saline instead of soy sauce

Claims (1)

[Claims] 1. When manufacturing a fish meat paste product, soy sauce heat-treated at 120 ° C. or higher for 1 to 5 minutes or soy sauce filtered through an ultrafiltration membrane having a molecular weight cutoff of 3,000 to 6,000 is added and kneaded to the raw material of the fish paste product. A method for producing a fish meat paste product characterized by: