JPS58179470A - Production of retort marine paste product - Google Patents

Abstract

PURPOSE:A marine paste product is placed in a package, brought into contact with a solution containing acids and/or aminoacids, deaerated, sealed tightly and sterilized to prevent the browning on retort sterilization and given a marine paste product with good flavors. CONSTITUTION:A marine paste product made in a customary manner such as KAMABOKO or HAMPEN is placed in a package that permits retort sterilization such as a pouch or can, dipped in a solution containing 0.001-3.0% of at least one selected from acids such as acetic acid and aminoacids such as glutamic acid for 5-40min and excessive solution is drained off. The product is deaerated, sealed tightly and sterilized with saturated or superheated steam at 0.8-1.7kg/cm<2>G and 115-130 deg.C.

Description

[Detailed description of the invention] The present invention relates to a method for producing retort seafood paste products.

Conventionally, when producing retort foods made from fish paste products, for example, kamapoko produced by a conventional method was directly \ retort sterilized, for example, polyester (surface) /
After putting it into a pouch made of polypropylene (back side), polyester (front side)/polyethylene (back side), etc., it is degassed and sealed, and then it is heated at pressure/Kf/crit (gauge pressure) and temperature/2/°C. ／≠～／j Although the product is manufactured by killing bamboo shoots for about 10 minutes, the resulting retort pouches are markedly browned and have an unpleasant peculiar odor, resulting in a marked decrease in commercial value. There was a drawback.

Therefore, in order to overcome the above-mentioned drawbacks, the inventors of the present invention have made extensive studies and have found that they put seafood paste products produced by conventional methods into packages such as pouches or containers such as cans that can be sterilized by retort. Alternatively, after deaerating, sealing, and then retort sterilizing the paste, before the sterilization treatment, the paste must contain seven or more types selected from acids and amino acids, and the concentration is 0. Oθ/chi or more3. We have obtained knowledge that browning of seafood paste products that occurs during retort sterilization treatment can be significantly prevented by contacting with a solution of less than θ, and that fish paste products with excellent flavor can be obtained. , completed the invention.

That is, in the present invention, a fish paste product produced by a conventional method is put into a package such as a pouch or a container such as a can that can be sterilized by retort, and the package is sealed as it is or after being deaerated, and then it is sterilized. When producing a retort seafood paste product, the paste product is processed before sterilization to contain 7 or more types selected from acids and amino acids and have a concentration of o, oois or more of 3 or more.
．． This is a method for producing a retort seafood paste product, which is characterized by bringing the product into contact with a solution of less than the θ coefficient.

The present invention will be specifically explained below.

First, the fish paste product referred to in the present invention is prepared by a conventional method, for example, by
It is manufactured from raw materials through a process of collecting meat, soaking it in water, grinding it, crushing it, molding it and heating it, such as Kamapoko (for example, Kamapoko with a board, crab-style Kamapoko, scallop-style Kamapoko, shrimp-style Kamapoko, etc.) ), chikuwa, hanben, tsumiire, naruto maki, samaage, etc.

Then, the paste product is placed in a package such as a pouch or a container such as a can that can be sterilized by retort, and at any time before sterilization, the paste product is heated to room temperature or heated (e.g.
℃ or below), contains 7 or more selected from acids and amino acids, and has a concentration of 0.007% [(V/V )
(L<H(W/'')) or more and less than 3.0%, preferably 0007 to 7%.

In addition, if the concentration of the solution is less than o, ooi%, the fish paste product will noticeably turn brown during retort sterilization, be accompanied by an unpleasant odor, and further reduce its elasticity, which is undesirable. If it is 3 or more, it is also undesirable because the flavor deteriorates and the elasticity decreases.

Therefore, any acid can be used as long as it is preferable from a food hygiene perspective, such as inorganic acids such as hydrochloric acid and phosphoric acid, acetic acid, propionic acid, lactic acid, succinic acid, and citric acid. Organic acids such as , malic acid, tartaric acid, nomaric acid, and ascorbic acid are used, and any amino acids may be used; for example, acidic amino acids such as glutamic acid and aspartic acid are used. These may be used alone or in combination, and examples of use include, for example, an aqueous solution,
It is preferable to use an alcohol (eg, ethanol, etc.) solution or a mixed solution of these.

The method of bringing the paste into contact with the solution is as follows:
For example, any means such as spraying, dipping, or coating may be used. For example, in the case of dipping, the contact time is from evening to μθ minutes, preferably from 70 to 35 minutes.

Next, after the paste is brought into contact with the solution in this way, it is left as it is or the excess solution is removed, and then it is placed in a package such as a pouch or a container such as a can that can be sterilized by a normal retort. ＼Or, after deaerating and sealing, use a conventional method, for example, to reduce the pressure to 0. F~/, 7, /crA (gauge pressure), preferably /~/, !
temperature in Kp/crtl (gauge pressure)//j
Sterilization treatment is performed using saturated or superheated steam at ~730°C, preferably 2/27°C for an appropriate time,
Obtain retort products of fish paste products.

According to the method of the present invention, the whiteness of the product is almost the same as that of conventional fish paste products, there is little browning, and the product has excellent flavor and shelf life. Therefore, the present invention is extremely significant industrially. It can be said to be deep.

Hereinafter, the present invention will be specifically explained with reference to Examples.

Example] Commercially available board Kamapoko 7x sliced to a thickness of approximately / cm
y・(/weight of category), respectively o, o o o
! r% (-J/V), o, o o / % (V/V)
, 0.0/%CV/V), 0. /% (V/V), /,
θ% (V/V), XO% (V/V), and 3. θ%(
V/V) acetic acid aqueous solution, 200 vt13 and 0.
θθθj%, (V/V), 0.00/% (V/V),
0.0/% (V/V), o, /% (V/V), O, S%
(V/V), and/or 0% (V/V) hydrochloric acid aqueous solution,
The product was immersed in 200rxe for 30 minutes, then put into a normal retort sterilizable pouch, degassed, sealed, and heated at pressure/Ky/cr/l (gauge pressure) and temperature/
Apply saturated steam at 2/°C for 75 minutes and reheat.1.
We each received the product.

The degree of color difference (△E), unpleasant odor, sour odor, and taste of the kamaboko in the retort pouch thus obtained were measured using a colorimeter (manufactured by Nihon Heavy Industries Co., Ltd., model Z-1001DP). The table below shows the sensory test results and jelly strength measured by a panel of 75 experienced sensory testers.

The jelly strength was measured using Food Checker Model 302 (manufactured by Sun Kagaku Co., Ltd.) according to the method described by Saito, New Food Industry, /♂ (/θ), page 38 (published in /974). This is the value.

The control was a retort product obtained in exactly the same manner as the above method except that the fish cake was not immersed in the acid aqueous solution.

As is clear from the above table, in the case of aqueous acetic acid solution, the concentration is 0.007% or more and less than 3.0%, preferably 0.0%.
/~/% (in the present invention), and in the case of an aqueous hydrochloric acid solution, the concentration is at least O9θθ/% and less than Zθ, preferably 0.0θ/~0. / % (invention), it was found to be significantly superior in color difference, unpleasant odor, sour odor, taste, and jelly strength compared to the control.

Example 2 Commercially available crab-like kamaboko? After immersing the jv in an aqueous solution of O,/% (V/V) hydrochloric acid for 3θ minutes, it was placed in a retort sterilizable pouch, degassed, sealed, and subjected to pressure t in a conventional manner.
3 Kq/cni (gauge pressure) and temperature/2! ;
A retort product was obtained by applying saturated steam of 'C for 5 minutes.

The crab-like kamaboko in the retort pouch thus obtained has no browning, is chewy, and has an excellent flavor.

Actual sister example 3: Commercial crab-style kamaboko? 52 was immersed in a 0.5% (W/V) glutamic acid aqueous solution for 3 minutes, placed in a pouch that can be sterilized by retort, degassed, sealed, and heated at pressure/h/crj (gauge pressure) and temperature/h/h using a conventional method. A retort product was obtained by applying saturated steam at 27° C. for several minutes.

The crab-like kamaboko in the retort pouch thus obtained did not turn brown and had an excellent flavor.

Patent applicant: Kikkoman Corporation

Claims (1)

[Claims] (1) Place the fish paste product manufactured by conventional methods into a package such as a pouch or container such as a can that can be retro-sterilized;
When manufacturing a retort seafood paste product, which is sealed as it is or deaerated, and then sterilized, the paste product must be prepared before the sterilization process, and must be prepared by adding at least seven types of acids and amino acids selected from A method for producing a retort fish paste product, which comprises contacting with a solution having a concentration of 0.00/% or more and less than 3.0%.