JPH0779743A - Increasing of dha of processed fish product - Google Patents

Abstract

PURPOSE:To increase DHA of a processed fish product by subjecting a fish containing lot of fat to a seasoning process and packing the seasoned fish in a container or bag followed by heat sterilization under pressure. CONSTITUTION:Fish containing >=10wt.% of fat is used as a raw material. It is subjected to a seasoning process and the seasoned fish is packed in a container or bag followed by heat sterilization under pressure. In this processed- fish-meal production process, DHA is increased by the addition of fish peptide in the container or bag. The fish peptide is added in an amount of 0.5-10.0wt.% and a tuna extract is selected as the fish peptide.

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a method for increasing DHA in a processed fish meat product when a fish with a lot of fat is seasoned, stored in a container or bag, and then sterilized by heating under pressure.

[0002]

2. Description of the Related Art Conventionally, when storing raw fish with a lot of fat such as sardines and saury in a can, the can is tilted in the canning process in order to prevent the fat from being oxidized and the taste being deteriorated. After spilling oil floating on the surface, a seasoning is added, the product is sealed in a can, and then sterilized by heating under pressure to produce the product.

[0003]

However, if fish oil is completely removed, the taste and texture will be deteriorated. Therefore, a small amount of oil must be left, and the oxidation of fat cannot be completely prevented. There was a problem. Therefore, in the process of heat sterilization, unsaturated fatty acids are decomposed and oxidized by heat, resulting in DHA.
There is also a problem that the residual amount of slag is reduced, and a solution to that problem is desired.

It is an object of the present invention to provide a method for increasing DHA in a processed fish meat product, which is produced by seasoning a fatty fish, storing it in a container or bag, and then heat-sterilizing the fish.

[0005]

[Means for Solving the Problems] As a result of earnest research in making the present invention, when a fish with a large amount of fat was used and fish peptides, particularly tuna extract, were added to canned foods that had been subjected to pressure heat sterilization, it was unsaturated. It was found that the oxidation of fatty acids is suppressed and the decomposition of DHA is suppressed, resulting in an increase in DHA. Therefore, the present invention uses a raw fish having a fat content of 10 wt% or more, which is seasoned, stored in a container or a bag, and then heat-sterilized to produce a processed fish product. D by adding
It is intended to increase HA. The addition amount of the fish peptide is 0.5 wt% to 10.0 wt%, and the fish peptide is a tuna extract.

As the fish with a large amount of fat, the sardines are usually 12 wt% or more and the saury are 10 wt% or more, so that the fish species are 10 wt% or more regardless of the fish species. And again, the amount of fish peptide added is 0.5 wt% to 10.0 w
If t% is less than 0.5 wt%, there is no effect of suppressing unsaturated fatty acids, and if it exceeds 10.0 wt%, not to mention the cost increase, but the smell of tuna is strong. It is because the taste and flavor of raw fish used as a raw material is deteriorated.

[0007]

According to the present invention, when a fish with a lot of fat is used as a raw fish, and fish peptides, particularly tuna extract, are added to a processed fish meat product obtained by subjecting the fish to heat and sterilization under pressure, the tuna extract has an antioxidant effect on oil and fat. It suppresses the decomposition of DHA,
As a result, it is possible to easily increase DHA. Furthermore, it becomes possible to improve the taste and flavor.

[0008]

[Example] When producing a can of sardines whose fat content is 10 wt% or more as raw material, sardines of ultra-high freshness are used to form an elliptical can having a major axis of 160 mm, a minor axis of 110 mm and a height of 37 mm. In the manufacturing process of a canned product containing 300 g of solids containing fish meat and bones, and 400 g of total weight containing seasonings,
When adding seasonings such as sugar and soy sauce, 2.0 wt% (6 g) of liquid tuna extract extracted by fermentation decomposition method was used by utilizing the self-digesting enzyme of fish meat itself as fish peptide and no addition at all. Table 1 shows the results of the oil and fats in the sardine meat and the oils and fats in the seasoning liquid measured by gas chromatographic analysis for the oils and fats in the sardine meat and those not subjected to the pressure heat sterilization treatment.

[0009]

[Table 1]

As can be seen from these results, the content of DHA without tuna extract was 17.8% in both the sardine meat and the fat and oil of the seasoning liquid, whereas that with tuna extract was 19.8%. 10 in the heat sterilization process
It can be said that the DHA was suppressed by not less than%, and as a result, the DHA could be increased. And again EP
No difference was observed for A, but it can be said that oleic acid also has a remarkable effect of inhibiting oxidation, particularly in the seasoning liquid.

In the above embodiment, an example of sardine was described, but the same applies to other fish such as other saury, mackerel, etc. having a large amount of fat. Further, the fish peptide may be sardines or other peptides, but tuna extract containing a large amount of the peptide is preferable. The tuna extract used was liquid, but the same applies when powder is used.

In the above-mentioned embodiment, the canned sardines can be seasoned, but it goes without saying that it can be applied to all processed fish products that are heat-sterilized using various containers and bags such as bottles and packs. .

[0013]

EFFECTS OF THE INVENTION According to the present invention, it is possible to suppress the decomposition of DHA in a processed meat product obtained by using a fish with a lot of fat as a raw fish, and as a result, it is possible to easily increase DHA. Furthermore, it becomes possible to improve the taste and flavor as well.

Claims (3)

[Claims] 1. A process for producing a processed fish product in which raw fish having a fat content of 10 wt% or more is used, seasoned, stored in a container or bag, and then sterilized by heating under pressure. A method for increasing DHA in a processed fish meat product, which comprises adding a peptide. 2. The amount of fish peptide added according to claim 1 is 0.5.
A method for increasing DHA of a processed fish meat product, characterized in that the content is from wt% to 10.0 wt%. 3. A method for increasing DHA in a processed fish meat product, wherein the fish peptide according to claim 1 or 2 is a tuna extract.