JPH0833466A - Solidified fine piece tuna - Google Patents

Abstract

PURPOSE:To obtain solidified fine piece tuna not deformed even when grasped with chopsticks, etc., not deteriorated in flavor and texture, and used as the core of TEKKAMAKI (tuna slices rolled with vinegared rice and laver), a material for sushi (vinegared rice with ingredients thereon), etc., by adding an alginic acid alkali metal salt and the water-soluble calcium salt of an inorganic or organic acid thereto and subsequently solidifying the mixture. CONSTITUTION:Fine piece-like tuna flesh preliminarily mixed with an oil or fat such as cotton seed oil is mixed and kneaded with 0.5-2wt.% of an alginic acid alkali metal salt (e.g. sodium alginate) and 0.1-1.5wt.% of the water-soluble salt of an inorganic or organic acid (e.g. calcium citrate) by the use of a mixer, etc., at approximately 5 deg.C for 30sec to 2min, immediately transferred into molds having a desired shape, and rapidly cooled for a reaction time of 1-3hrs to obtain the objective solidified fine piece tuna not deformed even when grasped with chopsticks, not deteriorated in flavor and texture, constant in quality, capable of being easily treated, and useful as the raw fish slice of fancy paper strip type, core material of the TEKKAMAKI, a sushi material of dice, fancy paper strip or slice type, etc.

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a strip tuna obtained by adding an alkali metal alginate salt and a water-soluble calcium salt of an inorganic or organic acid to a strip tuna and hardening it.

[0002]

2. Description of the Related Art Large tuna meat is cut into a standard size and handled, but when it is cut, fine scraps or scraps such as flakes are produced. Such shavings are used as they are or as a greased tuna prepared by adding and kneading oil and fat thereto, and are commonly known as plowed tuna, green onions, and tuna tuna. In the present invention, these are collectively referred to as strip tuna.

Unprocessed strip tuna has been used for a long time, but adding fats and oils to it improves the taste and texture, stabilizes the color and quality, and makes it a product similar to a high-grade tuna tuna. Recently, fat tuna has become popular. However, while ordinary sashimi and sushi types have a solid shape that can be grasped with chopsticks, strip tuna does not have a suitable, solidified size, and is thin and irregular in shape. It is difficult to grab it. Since strip tuna is thin or small and has various shapes and sizes, it is difficult to solidify and connect (solidify binding). The thin tuna is thin or small, but it is an important factor to improve the texture of the final product, so cut the tuna into smaller pieces to solidify and bind it. Don't do it, let alone crush it.

[0004] In addition, a relatively large amount of fats and oils are added to the fat tuna,
For example, since 10% by weight of fats and oils are used, the fats and oils exist in a state of adhering to the surface of the small pieces of the tuna meat, so that the binding of the small pieces to each other is hindered and the pieces cannot be grasped with chopsticks.
Therefore, if it is possible to bind solidified binders to such fat tuna and bind the small pieces together, it is possible to manufacture a fat tuna that does not lose its texture even when gripped with chopsticks, etc. It is thought that the product can be provided.

Conventionally used solidifying binders (for example,
With animal and plant proteins to which calcium hydroxide has been added), the binding strength is weak, and a peculiar taste and odor are generated, so that it was not possible to provide a fat-free tuna having a favorable texture and flavor.

[0006]

[Problems to be solved by the invention] Tuna is raw,
Since it is a fresh fish, which is soft and has a delicate flavor, it is difficult to process, modify, and treat additives, and even if properly treated, it is difficult for general consumers to understand. It would be desirable to be able to process strip tuna into a strip tuna that does not lose its shape even when grasped with chopsticks, etc. without impairing the flavor and texture, and to provide a new product.

[0007]

Means for Solving the Invention The present inventors focused on the fact that an alkali metal alginate salt and calcium ions react to form a gel, and the metal alginate salt was added during the production and preparation of strip tuna. It has been found that by adding a water-soluble calcium salt of an inorganic or organic acid, a strip tuna can be produced that is hardened to the extent that it can be grasped with chopsticks and the like, and that the flavor and texture are not impaired.

The strip tuna used is a strip-shaped tuna body or fat tuna as defined above.

When the alkali metal alginate and the water-soluble calcium salt of an inorganic or organic acid are added, the tuna pieces are strongly solidified and bound because the alkali metal salt of alginic acid undergoes salt exchange with calcium ions to give an insoluble calcium alginate salt. This is because of gelation, and the reaction rate and the strength of solidification binding depend on the type and concentration of the alkali metal alginate salt or the water-soluble calcium salt of an inorganic or organic acid used. For example, when sodium alginate and calcium citrate are used, the solidification and binding are completed in about 3 hours.

Alginic acid is a polysaccharide unique to brown algae, and naturally exists as a calcium salt or a magnesium salt. Alginic acid and its calcium or magnesium salts are insoluble in water, while alkali metal alginates are soluble in water. Therefore, even if calcium alginate itself is added to the production recipe of the strip tuna, it cannot be dispersed uniformly and does not gel. Therefore, when a water-soluble alkali metal alginate and a water-soluble calcium salt are used for reaction, calcium alginate is produced, but at that time, it is uniformly dispersed and forms a gel.

Examples of the alkali metal salt of alginic acid include a lithium salt, a potassium salt, a sodium salt and a cesium salt, but the sodium salt is preferable in view of safety and the like.

The water-soluble calcium salt of an inorganic or organic acid used in the present invention may be any one approved for use as a food additive, preferably calcium chloride, calcium sulfate, calcium acetate, calcium lactate and citric acid. Calcium sulphate, more preferably calcium sulphate and calcium citrate.

It is also possible to use a magnesium salt instead of the calcium salt, and magnesium chloride and magnesium sulfate are preferable as the magnesium salt.

These sodium alginates, calcium sulfates, calcium citrates or magnesium chlorides are commonly used in foods, and the cost of use is economical.

When adding an alkali metal alginate and a water-soluble calcium salt of an inorganic or organic acid to the fine tuna,
It is used as a powder or an aqueous solution, but the order of addition may be first. The amount of alkali metal alginate added is 0.5 to 2% by weight, preferably 0.8 to 1.8.
The amount of water-soluble calcium salt added is 0.1% by weight.
It is 1.5% by weight, preferably 0.5 to 1.2% by weight.

In addition to these additives, various phosphates such as sodium metaphosphate, sodium metaphosphate, sodium citrate and the like as chelating agents, and viscosity modifiers such as xanthan gum and tamarind seed polysaccharides. You may use together the hydrocolloid of.

[0017]

EFFECTS OF THE INVENTION A strip tuna, which is obtained by adding an alkali metal alginate and a water-soluble calcium salt of an inorganic or organic acid to a strip tuna and solidifying it, does not lose its shape even when grasped with chopsticks, etc., and has a flavor and texture. Does not spoil. The hardened tuna of the present invention has a constant quality, is easy to handle, and has a sashimi-type (strip),
It does not lose its shape even if it is a dice type or sushi type (strip or slice), and it can be grasped with chopsticks. Also, even when used as an iron fire core of seaweed sushi, the core does not lose its shape when picked by hand and eaten. Therefore, the solidified tuna of the present invention can be used as a new product.

[0018]

EXAMPLES The present invention will be described in more detail with reference to examples, but the invention is not limited thereto.

An aqueous solution of 1 to 1.5 parts of sodium alginate (trade name: Manugel GMB or Manucol DMF, sold by Dainippon Pharmaceutical Co., Ltd.) in 90 parts of strip-shaped tuna meat preliminarily mixed with 10 parts of oil and fat (cotton seed oil). Or add powder,
After briefly stirring with a mixer or the like, 0 to 1 part of calcium citrate dispersed in a small amount of water was added and kneaded for 30 seconds to 2 minutes (about 5 ° C.). Quickly transfer to the desired molder,
It was immediately refrigerated (about 5 ° C). After cooling for a reaction time of 1 to 3 hours, it was taken out and the properties were observed. Table 1 shows the results.

[0020]

[Table 1] ^* Measured by Rheometer (manufactured by Fudo Kogyo Co., Ltd.), and the parentheses indicate a slightly unclear peak.

The non-added greasy tuna section (control) and the section containing only sodium alginate showed a slightly unclear peak in the measurement of breaking strength, and became a paste-like product and could not be said to be a solid product. Is. The breaking strength of the low-concentration added group increased with time, and after 3 hours, became 1.8 times that of the non-added group.
This tendency is the same even in the high-concentration addition group, and the strength is 2.1.
Doubled.

As described above, the tuna meat obtained by adding sodium alginate and calcium citrate to the fat tuna is strongly solidified and bonded, and its shape is no longer lost even if it is grasped with chopsticks or the like.

[0023]

[Use] The hardened tuna of the present invention is practically distributed as a frozen product and thawed at the time of use, and can be used as various shaped frozen products. For example, if it is a sashimi type, it is formed into a frozen plate and a sashimi-sized staple
It can be cut into a square shape, and can be further made into a plate-like shape having a size similar to that of sashimi, for example, thickness 1 cm × width 2 cm × length 5 cm. If it is a dice type, it can be formed into a frozen plate and cut into dice types, or can be directly formed into dice types. In the case of a sushi type, it can be formed into a frozen plate and cut into a stick type of a size that allows the sushi type to be cut, or it can be sliced into sushi types. Further, an iron core can be formed into a frozen plate and cut into a square rod shape, or can be directly formed into a square rod shape. In this case, the size of the core is 1.2 cm thick × 1.2 cm wide × 18 cm long if it is for thin winding, or 1.7 cm thick × 1.7 cm for thick winding.
× It is convenient if it is formed into a square rod shape with a length of 18 cm.

 ─────────────────────────────────────────────────── ─── Continuation of the front page (72) Yutaka Kubota Yutaka City, Shizuoka Prefecture 4-13-10 Hamatome Ishihara Suisan Co., Ltd. (72) Inventor Katsumi Maeno 1-47-41 Kizawa, Toda City, Saitama Prefecture South Ha Its 201

Claims (4)

[Claims] 1. A strip tuna which is obtained by adding an alkali metal alginate salt and a water-soluble calcium salt of an inorganic or organic acid to a strip tuna and hardening it. 2. The alkali metal alginate is added in an amount of 0.5-2.
% By weight and a water-soluble calcium salt of an inorganic or organic acid of 0.
Hardened strip tuna according to claim 1, characterized in that 1 to 1.5% by weight is added. 3. A hardened tuna tuna according to claim 1, characterized in that sodium alginate is used as the alkali metal alginate. 4. The hardened tuna tuna according to claim 1, characterized in that calcium sulfate or calcium citrate is used as the water-soluble calcium salt of an inorganic or organic acid.