JPH1099053A - Fish meat-emulsified ground meat containing high concentration of fat and oil using water-soluble protein from fish meat and its production - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide emulsified ground fish meat containing a large amount of fat and oil, for example, fish oil containing docosahexaenoic acid (DHA) and eicosapentaenoic acid (EPA) and fisheries paste products. SOLUTION: Water-soluble protein from fish meat, fat and oil such as fish oil and ground fish meat are emulsified to prepare emulsified ground fish meat. This emulsified ground fish meat is used or fish meat is combined with water-soluble protein from fish meat and fat and oil such as fish oil are mixed and ground to prepare emulsified ground fish meat, and this emulsified ground fish meat is used to produce the objective paste products. The use of water-soluble fish meat protein affords high content of fat and oil and can give a paste product which shows the same physical poroperties as those of the product in no use of the water-soluble protein. In addition, the emulsified ground fish meat itself can be used as a mayonnaise-like food product. Further, this invention can effectively utilize watersoluble protein from fish meat.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a high fat containing a large amount of fish oil containing a large amount of functional nutrients such as docosahexaenoic acid (DHA) and eicosapentaenoic acid (EPA) or other fats and oils having a high nutritional value. The present invention relates to an emulsified fish meat surimi, a method for producing the same, and a method for producing a fishery product using the same. In addition, the present invention relates to a method for effectively utilizing a fish meat water-soluble protein by-produced during the production of a surimi or a paste product.

[0002]

2. Description of the Related Art Frozen surimi, which is conventionally used as a raw material for fishery products such as kamaboko and chikuwa, is prepared by exposing fish meat to water, adding sugar and other freeze-denaturing agents thereto, and crushing the frozen meat. Manufactures. In addition, fish paste products such as kamaboko and chikuwa use this frozen surimi as a raw material or exfoliate fish meat, add salt and grind, and use the resulting ground meat as a raw material. It is manufactured by molding and heating.

In any of these production methods, the subcutaneous fat, blood, blood, etc. in the minced meat (fish meat) is mixed into the surimi in the process of producing the minced meat, and the minced meat has a strong fishy odor and is used directly as a raw material. However, there was a disadvantage that the product was colored or had an odor. Therefore, in order to eliminate these drawbacks, it has been necessary to perform a so-called water exposure step, in which the fillet is thoroughly washed with water to remove and purify the components. However, there was a problem that the extract, water-soluble protein, and the like in fish meat were exposed to water and migrated into the water, thereby lowering the yield. Also, this water-soluble protein is often
It was discarded unused.

[0004] On the other hand, in recent years, foods have been developed using fish meat surimi as a basic material and enriched with fish oil rich in DHA, EPA and the like. For example, a method has been reported in which a mixture of sardine oil and surimi is treated at a high pressure of 2.0 to 4.0 kbar to organize the surimi and the sardine lipid (Nichishoku Kogyo Vol. 43, No. 2, 146-156). P. (1996)). But,
According to this method, expensive equipment must be required for high-pressure processing. This method also uses 20% fish oil
However, as the amount of fish oil mixed increases, the physical properties of the ground fish meat decrease.

[0005] Furthermore, as a method of mixing fats and oils into fish meat surimi, a method for producing frozen surimi in which soybean protein treated with hydroalcohol is mixed with fats and oils and then frozen.
(Japanese Unexamined Patent Publication No. 60-78561), production of a fishery kneaded product by mixing a soybean protein having a water-soluble protein index in water at 10 ° C. of 40 or more and an edible oil in a weight ratio of 3: 2 to 5 A method using a raw material (Japanese Patent Application Laid-Open No. 6-225703) or a method of producing a frozen surimi by adding a plasma dried product or the like together with oil to water-exposed fish meat has been proposed (Japanese Patent Application Laid-Open No. 2-104261). However, none of these are intended to make effective use of the fish meat water-soluble protein by-produced during the above-mentioned surimi production, and soybean oil, sunflower oil, vegetable oils such as rapeseed oil are used as oils and fats, D as above
Neither was there a method of including fish oil containing a large amount of highly unsaturated fatty acids such as HA and EPA in fishery products and surimi.

[0006]

SUMMARY OF THE INVENTION In view of the above situation, the present invention clarifies the emulsifying characteristics of fish meat and contains a large amount of fats and oils, especially fish oils containing a large amount of DHA and EPA, in a surimi by simple means. This is done for the purpose of causing Moreover, the emulsified surimi according to the present invention (hereinafter, a normal surimi is referred to as a "surimi", and a surimi obtained by emulsifying a fat such as fish oil is referred to as an "emulsified surimi") does not impair the flavor and texture due to the presence of the fat and oil using this as a raw material. A fishery product can be manufactured or this emulsified surimi can be used as a material for mayonnaise-like foods. Further, the present invention has been made for the purpose of effectively utilizing a water-soluble protein which has hardly been used in the past.

[0007]

SUMMARY OF THE INVENTION The present invention aims to clarify the emulsifying properties of fish meat, and particularly focuses on understanding the emulsification phenomenon under conditions close to the actual food system. The emulsifying properties of myofibrillar proteins and water-soluble proteins were examined. As a result, the emulsifying capacity (an index indicating the amount of fats and oils that can be emulsified in a water-soluble protein, as will be described later, and adding fats and oils to 1 g of a water-soluble protein solution to change the oil-in-water type to the water-in-oil type) The amount of oils and fats required for phase inversion to the same, hereinafter the same) is greatly affected by the protein concentration, pretreatment temperature, etc., and when the protein concentration is extremely low, there is no significant difference in the emulsifying capacity of any protein. However, it has been found that when the protein concentration is high, such as surimi, the emulsifying capacity of the myofibrillar protein is significantly reduced, while the water-soluble protein retains a high emulsifying capacity. And when we examined whether this knowledge could be applied to the production of surimi, we increased the emulsifying capacity of surimi fats and oils by replacing fish water-soluble protein with part of the surimi protein,
It has been found that the fishery paste product obtained from this emulsified surimi is not inferior in physical property value or texture to a material using an emulsified surimi without the addition of a water-soluble fish meat protein, and is of high quality.

[0008] That is, the present invention relates to an emulsified fish meat containing a large amount of emulsified fats and oils mixed with a water-soluble protein, an oil and fat, and a fish meat surimi. The fish meat water-soluble protein in the present invention can be used by isolating and purifying it from fish meat, but it is also possible to concentrate or recover the water-soluble protein contained in the water-exposed solution as described above. In addition, fish oil containing a large amount of DHA, EPA or the like, or vegetable oil such as soybean oil or rapeseed oil can be used as the fat. Among these, especially DH
It is desirable to use a fish oil containing a large amount of A, EPA, or the like. The surimi is used in the form of ordinary surimi, refrigerated surimi or frozen surimi.

The fish meat emulsified surimi of the present invention can be produced by grinding a fish water-soluble protein and oil and fat together with fish meat,
It can be produced by mixing fish-water soluble protein, oil and fat, and fish meat surimi, or by emulsifying fish meat water-soluble protein and oil and fat, and then gradually mixing the emulsified product with fish meat surimi to produce. Alternatively, the water-soluble fish meat and the fish meat surimi may be first mixed, and then the oil and fat may be gradually mixed therewith for production. However, care must be taken when mixing water soluble protein, oil and fat, fish meat surimi or fish meat at the same time, because there is a risk of phase inversion.

[0010] The present invention also relates to a water-soluble fish meat protein,
The present invention relates to a method of crushing or mixing fats and oils or fish meat or ground fish meat, molding the mixture, and heating the mixture to produce a high fat-containing seafood kneaded product.

[0011]

BEST MODE FOR CARRYING OUT THE INVENTION The water-soluble protein of fish meat in the present invention may be prepared from fish meat by a general method for preparing a water-soluble protein, or various water-soluble proteins conventionally proposed from a bleached solution of fish meat. The protein may be prepared by precipitating and purifying the protein according to a method for recovering the protein. Further, the water-soluble protein can be concentrated from the water-exposed solution and used as a fish meat water-soluble protein. For example, a water-soluble protein may be extracted by adding a dilute aqueous salt solution to the ground fish meat, and the extract may be dehydrated and concentrated. The fish meat water-soluble protein can be used in the form of a powder or in the form of a concentrated solution, for example, a concentrated solution having a protein concentration of about 25 to 200 mg / ml. To obtain a powder form, the extract or concentrate may be spray-dried or freeze-dried. As the fish meat, fish meat such as walleye pollock, goji, swordfish, marlin, mackerel, and sardine can be used.

Examples of fats and oils include DHA such as sardine oil and mackerel oil.
Alternatively, fish oil containing a large amount of EPA, or vegetable oil such as soybean oil and rapeseed oil can be used. However, the product has a biological activity using fish oil containing a large amount of DHA or EPA (reducing serum total cholesterol to prevent hypertension, preventing arteriosclerosis, thrombosis, etc., preventing aging, etc.). It is desirable to make it.

[0013] The fish meat used for the production of ground fish meat or fish paste products is the fish meat conventionally used as a raw material for producing these fish meat paste or fish paste products. Normally, walleye pollock is used in view of its large catch, but besides the above, other fish meat such as the above-mentioned fish, fish, swordfish, sardine and the like can be used.

In the present invention, the emulsifying capacity is used as an index of emulsification indicating the amount of fish oil that can be emulsified in a water-soluble protein. The emulsification capacity is the protein solution
Fish oil was added to 1 g, which was defined as the amount of fish oil required to change the phase from oil-in-water to water-in-oil. The phase inversion point was determined mainly by observing the appearance. In the case of a solution having a low protein concentration in which observing the appearance was difficult, the electric resistance of the emulsion was measured, and the point at which the electric resistance increased sharply was determined.

In the present invention, the effects of the protein concentration (1-200 mg / ml) and the pretreatment temperature of the protein (30-80 ° C., 30 minutes each) on the emulsification capacity by this method were examined first. This experiment was performed according to the following method.

1. Experimental Materials (1) Water-soluble protein Walleye pollack was homogenized in a 0.05M KCl aqueous solution for 1 minute and centrifuged at 3,000 Xg for 20 minutes to separate into a supernatant and a precipitate. The obtained supernatant (water-soluble protein) was filled into a dialysis tube, and polyethylene glycol (MW20,
000) to prepare a water-soluble protein concentrate. This was used as a water-soluble protein. (2) Myofibrillar protein Myofibrillar protein is available from Nissui Journal, Vol. 43, No. 7, pp. 857-867.
(1977) and prepared from walleye pollack frozen surimi according to the method described in (1977). (3) Alaska pollack surimi Alaska surimi produced by Maruha Corporation was used.

2. Experimental method Emulsification treatment: 1 g of the water-soluble protein solution was placed in a small container (1) shown in FIG.
The mixture was stirred at 10,000 rpm according to (2). Put sardine oil (purified sardine oil (Nippon Oil & Fats Co., Ltd.)) into container (4), cool in water tank (5), keep it at 10 ° C or lower, and use a peristaltic pump (3) at a constant speed to dissolve in water-soluble protein solution. Was dropped. A red fat-soluble pigment was mixed with sardine oil so that the emulsified state could be almost observed. The terminal (7) of the current measuring device (6) was attached to the shaft of the homogenizer, and the electric resistance was measured continuously. Care was taken that the final emulsion temperature did not exceed 25 ° C. When the amount of sardine oil added increased and could not be incorporated into the emulsion, the phase changed from oil-in-water (o / w) to water-in-oil (w / o) as shown in Fig. 1 (b). . The emulsification capacity was determined from the amount of fish oil added at this time. In the case of an emulsion having an appropriate viscosity, phase inversion could be determined only from the appearance, and this coincided with the point at which the electric resistance suddenly increased and the current stopped flowing. In the case of an emulsion having a low viscosity, it was unclear only by observing the external appearance, and the judgment was made only from the change in electric resistance.

3. Experimental results (1) Relationship between processing temperature and viscosity change when emulsifying a water-soluble protein that has been heat-treated by changing the temperature As the oil is added to the water-soluble protein solution, the viscosity gradually increases, At some point, the viscosity suddenly dropped (Figure 2). This point indicates phase inversion. In the non-heat-treated one, a considerably high-viscosity, mayonnaise-like emulsion is produced, whereas in the heated one, the higher the treatment temperature, the lower the viscosity, and the higher the heating temperature at 80 ° C. A fairly fluidized emulsion formed. When this was compared with the case where the myofibrillar protein prepared at the same concentration was used (FIG. 3), the tendency was quite different. That is, even the myofibrillar protein that had been subjected to the heat treatment formed an emulsion having a considerably high viscosity. In addition, the emulsification capacity increased when heated. These results indicated that the emulsifying properties of the water-soluble protein were different from those of the myofibrillar protein. It was also found that the amount of oil taken in (the emulsifying capacity) was slightly reduced in the heated one.

(2) Changes in processing temperature and emulsification capacity when a water-soluble protein solution is heat-treated at various temperatures. Using solutions having different protein concentrations of water-soluble proteins of 30 mg / ml and 200 mg / ml. The change of emulsification capacity with respect to temperature was studied. In each case, Figures 4 (a) and (b)
As shown in Fig. 4, it was found that the higher the heating temperature, the lower the emulsification capacity.

(3) Changes in viscosity during emulsification of various concentrations of water-soluble protein solutions Solutions with different protein concentrations of water-soluble protein concentrations of 6 mg / ml, 30 mg / ml, 60 mg / ml and 100 mg / ml The change in viscosity associated with emulsification was examined using. The result is shown in FIG. As shown in the figure, as the protein concentration was increased and the amount of fish oil added was increased, the viscosity of the formed emulsion was increased, and exhibited the highest value immediately before phase inversion. Looking at the amount of oil added before phase inversion, 30 mg / ml, 60 mg / m
At 100 mg / ml, little difference was observed. 6mg
It was observed that only in the case of / ml, phase inversion was observed at a slightly lower amount of oil.

(4) Relationship between Protein Concentration of Water-Soluble Protein Solution and Emulsification Capacity Emulsification capacities of protein solutions of various concentrations were compared. As shown in FIG. 6, in the case of a water-soluble protein,
The emulsification capacity increases as the protein concentration increases in the low protein concentration region where the protein concentration is 20 mg / ml or less, but it is not possible to take in more oil in the high protein concentration region above a certain concentration. It turned out that I could not do it.

On the other hand, as shown in FIG. 7, the appearance of the myofibril protein was considerably different. That is,
A phenomenon was observed in which the lower the protein concentration, the higher the emulsifying capacity, and conversely, the higher the protein concentration, the markedly lower the emulsifying capacity. Therefore, in the region where the protein concentration is extremely low, although the myofibrillar protein has a higher emulsifying capacity than the water-soluble protein, it has a high protein concentration such as frozen surimi, for example, 100 mg /
In the vicinity of ml, it became clear that the water-soluble protein exhibited a much higher emulsifying capacity. The effect of the heat treatment is as follows. In the case of a water-soluble protein, as shown in FIG. 5, the heat treatment temperature and the emulsification capacity correspond to each other, and the heated one has a lower emulsification capacity. It is different for fibril proteins. In other words, in the region where the protein concentration is low, the unheated one has a higher emulsification capacity than the one subjected to the heat treatment, but in the region where the protein concentration is high, the heated one has the higher emulsification capacity. became.

(5) Effect of Heat Treatment on Emulsification Capacity of Myofibrillar Protein Solution The reversal phenomenon was examined by examining the effect of heat treatment on the emulsification capacity of myofibril protein solutions of various concentrations.
For this purpose, the frozen surimi itself is diluted as a myofibrillar protein solution and its myofibrillar protein concentration is 1 mg /
After heating at various temperatures of 60 mg / ml, 4 mg / ml, 30 mg / ml, 75 mg / ml, and 130 mg / ml, the emulsification capacity was examined.
FIG. 8 shows the result. Protein concentration of 4mg / ml, 3
As described above, the emulsification capacity decreased as the protein concentration increased to 0 mg / ml, 75 mg / ml, and 130 mg / ml. 130mg / ml, 75mg / m with high myofibrillar protein concentration
For l, the heat treatment showed a tendency to increase the emulsification capacity. On the other hand, at intermediate protein concentrations of 4 mg / ml and 30 mg / ml, the emulsification capacity increased from 30 ° C to around 40 ° C, and then decreased.

And, the protein concentration is extremely dilute,
Only in the case of 1 mg / ml, a relationship was found in which the heat treatment temperature and the emulsification capacity corresponded linearly. As a result of the above experiment, the emulsification capacity of fish meat water-soluble protein shows that it tends to be higher than myofibrillar protein in the concentration range of general food system, and the viscosity of the obtained fish meat water-soluble protein emulsion is It was found to be generally lower than for myofibrillar proteins.

Therefore, it was next examined to utilize such properties of the water soluble protein of fish meat in a mixed system with frozen fish meat surimi. In other words, although it has already been clarified that high agitation capacity is required to incorporate fats and oils, particularly fish oil into frozen surimi, emulsification capacity by incorporating a high water-soluble protein into the frozen surimi, We assumed that it would be easier to mix fish oil. Further, it was also examined how the processing characteristics of the obtained emulsified surimi, particularly the gel-forming ability, change when the water-soluble protein is mixed by such a method.

That is, the following experiment 2 was performed. 1. Experimental method Measurement of emulsification capacity: Finely crush the frozen surimi, add a small amount of fish oil using a cooling high-speed stirrer manufactured by Stefan, mix the whole system at low speed, and perform high-speed stirring at 3,000 revolutions to emulsify the oil. Was. It was visually confirmed that the oil had been completely incorporated into a paste. This operation was repeated, and the amount of oil when the emulsified state was destroyed was measured. Water-soluble protein was the same as in Experiment 1, frozen surimi was in the same manner as in Experiment 1, walleye pollack surimi (SA grade, manufactured by Maruha), and fish oil was purified fish oil (Nippon Yushi Co., Ltd.). used.

2. Experimental Results (1) The amount of oil taken in from the walleye pollack frozen surimi (water content: 78.9%) was measured. The ratio was 43.4 g of fish oil per 100 g of surimi.

(2) Next, a part of the surimi protein was replaced with a water-soluble protein. That is, the amount of protein, additives, and the amount of water were adjusted to be the same as those of the frozen surimi (1), so that the ratio of the water-soluble protein to the surimi protein was 1: 4. The amount of oil that can be emulsified was measured. As a result, the whole system
When the amount was 100 g, 110 g of fish oil could be emulsified. From this, it was confirmed that the water-soluble protein had an effect of increasing the emulsifying capacity of the fish meat surimi.

(3) Next, the action of increasing the emulsifying capacity of the fish meat water-soluble protein by the above-mentioned fish meat water-soluble protein has the same effect when the fish meat water-soluble protein is unique or when other proteins are blended. Considered whether or not. Other proteins include whey albumin (Sanlacto N-5, Taiyo Chemical Co., Ltd.), bovine plasma powder
(BPP-10), Taiyo Kagaku Co., Ltd., sodium caseinate (Sanlacto S, Taiyo Kagaku Co., Ltd.) and egg white powder were used. All of these proteins have excellent emulsifying properties and are widely used as food materials.

Each of these protein materials was mixed with the surimi so that 30% of the surimi protein was replaced. At this time, the water content was adjusted to 80%, protein to 12.6%, and other components to 7.4%.
All show weight%. same as below) . With 100% surimi, the amount of fish oil that can be emulsified was 50g per 100g of surimi, but replacing 30% of the surimi protein with water-soluble protein enabled us to emulsify about 185g of fish oil. When this was replaced with another protein, as shown in Table 1, a larger amount of fish oil could be emulsified as compared to the case where only surimi was used. However, the amount of fish oil emulsified when a fish meat water-soluble protein was added showed a particularly high value. Therefore, it was recognized that fish meat water-soluble proteins impart a high emulsifying effect to surimi at the same level or higher as those proteins known to have high emulsifying power.

[0031]

[Table 1] タ ン パ ク 質 Added protein ^* Take 100g of surimi and emulsify capacity Amount (g) ──────────────────────────────── Surimi protein (control) 50 0.5 Fish soluble protein 185 1.85 Beef Plasma protein 170 1.70 Whey albumin 145 1.45 Sodium caseinate 140 1.40 Egg white 100 1.0 ──────────────────────────────── * Any Surimi consisting of 12.6% protein, 80% water and 7.4% other ingredients. 30% of fish meat protein is replaced with other protein.

(4) As described above, when various proteins are used, the emulsifying capacity of the emulsified surimi increases. However, when such additives are added, what effect is exerted on the processing characteristics of the emulsified surimi, especially on the gelling characteristics. Was considered. 1) First, add 25% of each of these proteins, and add 2.5% of salt to the surimi prepared so that the protein concentration is 11%, the water content is 80%, and the other components are 9%, with or without adding 30% of fish oil. The mixture was salted and heated in a sitting temperature zone of 30 ° C. for 2 hours. The breaking strength of the obtained gel is shown in FIG. 9, and the dent value is shown in FIG. The right side (control) of each of FIGS. 9 and 10 shows the breaking strength and dent value of the gel obtained by adding water instead of fish oil, and the left side shows these values of the gel obtained by adding 30% of fish oil. Show. As shown in FIG. 9, the gel strength of the control without fish oil (right side) due to sitting heating was highest for the surimi only, and those containing other proteins were clearly less than 50% of those of the surimi alone. It became a low value. Therefore, it was recognized that the addition of other protein components suppressed surimi sitting.
On the other hand, the emulsion prepared by adding 30% fish oil to the mixture of each surimi and other protein, and then similarly heated at 30 ° C. to gelate, Even those containing the components, when emulsified with fish oil, apparently increased the gel strength and formed a highly organized gel (left).

2) In addition, the salted surimi prepared in the same manner was heated at 80 ° C.
To form a gel. The breaking strength of the obtained gel is shown in FIG. 11, and the dent value is shown in FIG. In each figure, the right side (control) shows the breaking strength and dent value of the gel obtained without adding fish oil, and the left side shows these values obtained with the addition of fish oil. All of them, when heated using only surimi, showed high values in both breaking strength and dent value, and these values were remarkably reduced by addition of other proteins. The gel was also brittle in terms of functionality. However, when fish oil was added, in the case of using the fish meat water-soluble protein, the gel strength was clearly increased by emulsification with fish oil, and a gel having high organization property was formed.

3) Further, the salted surimi prepared in the same manner was
After sitting at 2 ° C. for 2 hours and heating, the mixture was heated at 85 ° C. for 30 minutes to form a gel. The breaking strength of the obtained gel is shown in FIG. 13, and the dent value is shown in FIG. As shown in each of the figures, the same results as the experimental results were obtained.

From these facts, it can be seen that the addition of other proteins has the effect of inhibiting the heat gel formation of surimi. However, the mixing with fish oil enhances the organization property. It was found that the gel of surimi emulsified with fish oil showed very similar processing characteristics to those of only surimi emulsified with fish oil. In the present invention, it is desirable to add 20-30% of fish water-soluble protein to fish meat surimi or fish meat, and particularly to fish oil as an oil or fat. The amount of fish oil can be added up to almost 100% of the mixture of the surimi and the water-soluble protein according to the purpose of use of the emulsified material. The above-mentioned fish meat is exposed to water, dehydrated, and then a fish meat water-soluble protein, oils and fats, and a freeze-denaturing inhibitor such as sugar or sugar alcohol, an emulsification stabilizer and the like are added and ground and mixed in a conventional manner to give a surimi. In this case, it may be a salted surimi or a salt-free surimi. The obtained surimi may be used as it is or may be refrigerated, and further, may be frozen at −20 ° C. or lower to obtain a frozen surimi. The fish meat water-soluble protein may be mixed and emulsified with fats and oils, and the emulsified product may be gradually added to the fish meat surimi and mixed, or the fish fat surimi may be mixed first and then the fats and oils may be gradually mixed. Good. Also, instead of surimi, the fish meat is exposed to water, and the dehydrated fish meat is used to mix the fish meat water-soluble protein and fish meat, and gradually add fats and oils, or an emulsion of the fish meat water-soluble proteins and fats and oils. May be added to fish meat and ground to produce surimi. The surimi may be a salt-free surimi or a salted surimi. When salt-free surimi is used, salt-free salted surimi is mixed with salt, fish oil is added to this mixture to form an emulsified surimi, and this is immediately heated to produce the best quality (flavor, breaking strength, dent value, etc.) A kneaded product can be obtained. Also, this emulsified surimi is sealed, and
Even if left at ℃, the emulsified state is stably maintained and no oil separation occurs. Even if this is heated, a high quality fishery kneaded product can be obtained. Also, when manufacturing a kneaded product, the surimi thus obtained is molded into an appropriate shape, and the kneaded product is manufactured by steaming, baking, or other heating means without sitting or sitting. Good. At this time, starch, vegetable protein, elasticity enhancer, seasoning, and the like used in the production of kneaded products may be used. Furthermore, the high-fat-containing surimi thus obtained can be mixed with an ordinary surimi at any ratio and used.

Next, the present invention will be specifically described with reference to examples.

Example 1 A 20% concentrated solution (water content: about 80%) of water-soluble fish meat (walleye pollack) protein was prepared by the method shown in Experimental Example 1. While adding this fish meat water-soluble protein to the walleye pollack surimi so that the protein content of the water-soluble protein and the walleye pollack surimi protein becomes 1: 4, gradually add refined fish oil (Nippon Yushi Co., Ltd.) to 50% of the total surimi content. And 600 with a Stefan vacuum high-speed stirrer.
The mixture was sufficiently stirred at 10001000 rpm, followed by high-speed stirring at 2,000-3000 rpm, and the stirring operation of the low-speed stirring and the high-speed stirring was repeated to emulsify the whole to produce a surimi. In addition, purified sardine oil and fish meat water-soluble protein were first emulsified, and this emulsified product was added to Alaska pollack surimi and stirred to obtain a frozen surimi of similar quality.

[0037]

Example 2 Alaska pollack frozen surimi, concentrated water-soluble protein of Experimental Example 1, water, etc. were prepared so that the ratios of the surimi protein and the water-soluble protein were 7: 3, the water content was 80%, the protein was 11%, and the other 9%. A surimi mixture was prepared by stirring and mixing. 2.5 g of salt was mixed with this surimi mixture, and an equal amount of fish oil was added to the surimi mixture, followed by stirring and emulsification to prepare emulsified fish meat surimi. The ratio of surimi: fish oil in the emulsified surimi was 1: 1. The resulting fish meat emulsified surimi was packed in a casing, molded and steamed at 80 ° C. to obtain a casing-filled kamaboko. The resulting kamaboko had a firm pudding-like and smooth texture, and the oil did not separate during storage.

[0038]

Example 3 The emulsified fish meat obtained in Example 2 was packed in a casing, molded, frozen at -20 ° C or lower, and thawed.
Steamed at ℃ to obtain kamaboko packed in a casing. The resulting Kamaboko had a texture similar to that of Example 2, and the oil did not separate during storage.

[0039]

Example 4 The emulsified fish meat of Example 2 was left at 0 ° C. for 2 days. This emulsified surimi was in a stable emulsified state and did not have oil separation. Even when the mixture was stirred again, the emulsified state was stable, and the paste became the same as that immediately after the emulsification treatment. This was filled in a casing and steamed at 80 ° C. to obtain a kamaboko almost similar to that of Example 1.

[0040]

The fish water-soluble protein and fish oil used in the present invention are both components originally contained in fish meat itself, but are each separated and used alone in the production of surimi or kneaded products. Or they were almost unused and discarded. In the present invention, by emulsifying and reconstituting these components, an emulsified surimi having high physiological activity and rich in functionality can be obtained. The obtained surimi can be used as the surimi itself or as a raw material for a mayonnaise-like food material or a fishery product. If this is used as a raw material to produce fishery kneaded products, a product with a new texture with rich palatability can be obtained.However, in terms of its physical properties and texture, surimi and fish oil are reconstituted without adding water-soluble protein. It is comparable to the one made.

[Brief description of the drawings]

FIG. 1 (a) shows an outline of a measuring device used for measuring an emulsifying capacity in the present invention. (b) A conceptual diagram in which the phase of a fish emulsion is changed from an oil-in-water type to a water-in-oil type.

[Explanation of symbols]

 DESCRIPTION OF SYMBOLS 1 Small container which stores fish water soluble protein 2 Polytron homogenizer 3 Peristaltic pump 4 Container which stores fish 5 Constant temperature water tank 6 Current measuring machine 7 The terminal

FIG. 2 shows the change in viscosity associated with emulsification of fish meat water-soluble protein (30 mg / ml, I = 0.05) heat-treated at various temperatures.

FIG. 3 Myofibrillar protein heat-treated at various temperatures
(30 mg / ml, I = 0.05) shows a change in viscosity with emulsification.

FIG. 4 shows the change in emulsification capacity of fish meat water-soluble protein heat-treated at various temperatures. (a) 30mg protein / ml (b) 200mg protein / ml

FIG. 5 shows a change in viscosity accompanying emulsification of water-soluble protein solutions having different concentrations.

FIG. 6 shows a change in emulsification capacity according to a change in protein concentration when a fish meat water-soluble protein is heated and when it is not heated.

FIG. 7 shows a change in emulsification capacity according to a change in the protein concentration when the myofibrillar protein is heated and when it is not heated.

FIG. 8 shows the relationship between the heating temperature and the emulsifying capacity of the surimi protein solution at various concentrations.

FIG. 9: Crush various proteins, fish oil and surimi,
It shows the breaking strength (g) of a surimi that was heated at 30 ° C and sat.

FIG. 10 shows dent values (mm) of surimis obtained by crushing various proteins, fish oil and surimi and heating at 30 ° C. to sit.

FIG. 11 shows the breaking strength (g) of surimis obtained by crushing various proteins, fish oil and surimi and heating at 80 ° C. to sit.

FIG. 12 shows dent values (mm) of surimis obtained by crushing various proteins, fish oil and surimi and heating at 80 ° C. to sit.

FIG. 13 shows the breaking strength (g) of surimis obtained by crushing various proteins, fish oil and surimi, and heating and sitting in two stages.

FIG. 14 shows dent values (mm) of surimis obtained by crushing various proteins, fish oil and surimi and heating and sitting in two stages.

Claims (6)

[Claims] An emulsified fish meat in which a water-soluble fish meat, a fat or oil and a fish meat surimi are mixed and a large amount of emulsified fat or oil is contained. 2. The surimi according to claim 1, wherein the fat is fish oil. 3. The surimi according to claim 1, wherein the fish surimi is a frozen surimi or a refrigerated surimi. 4. A mixture of fish-water-soluble protein and surimi or a mixture of fish-water-soluble protein by crushing and mixing with fish meat, and adding fats and oils to the mixture to emulsify, thereby containing a large amount of fats and oils. Production method of fish meat emulsified surimi. 5. A method for producing a fish meat emulsified surimi containing a large amount of oils and fats, comprising emulsifying a fish meat water-soluble protein and an oil and fat and mixing the resulting mixture with a fish meat surimi or grinding and emulsifying the fish meat. . 6. A fishery product containing a large amount of fats and oils, characterized by grinding or mixing fish water-soluble protein, oil and fat and fish meat or fish meat surimi to prepare a fish meat emulsified surimi, molding and heating. Manufacturing method of kneaded products.