JPS5856661A - Preparation of frozen ground fish meat - Google Patents

Abstract

PURPOSE:To prepare a frozen ground fish meat having improved gel forming ability without dripping in thawing thereof, by adding a saccharide and milk albumin and/or blood plasma to a dehydrated fish meat, and freezing the resultant mixture. CONSTITUTION:About 2-15wt%, based on a dehydrated fish meat for frozen fish meat prepared by the conventional method, saccharide and/or sugaralcohol and 0.1-7wt%, based on the dehydrated fish meat for the frozen meat, milk albumin and/or blood plasma are added to the fish meat for the frozen ground fish meat, and if desired 2.5wt% or less egg white albumin and 0.1-0.3wt% polymerized phosphate and/or 0.05-0.5wt% edible surfactant are further mixed therewith. The resultant mixture is then frozen preferably at -30 deg.C or below.

Description

[Detailed description of the invention] The present invention relates to an improved method for producing frozen surimi fish meat.

In general, pollock, atka mackerel, croaker, blacktail, gnome, sardine, mackerel, saury, etc. are used as raw material for frozen surimi. After washing and dissecting these raw fish, the meat is dehydrated and exposed several times in bleaching water to remove water-soluble proteins, blood, internal organs, and other foreign substances, and then dehydrated to produce dehydrated meat. For the purpose of preventing protein denaturation during freezing, frozen surimi is produced by adding sugars, polymerized phosphates, edible surfactants, salt, etc., and then freezing at a low temperature of -30°C or lower. There are two types of frozen surimi: unsalted surimi, which is produced by adding sugars and polymerized phosphates to dehydrated meat, and salted surimi, which is produced by adding sugars and salt, but the former is mostly produced, and edible surfactants are also used. Used together. However, as the freezing period becomes longer, it becomes difficult to maintain the quality of frozen surimi, especially the gel-forming ability of kamaboko, to be almost the same as the surimi before freezing. At present, attempts are being made to solve this problem by increasing the amount of sugars or polymerized phosphates, or by maintaining frozen storage conditions at -60°C or lower.

The amount of sugar added is usually 6 to 10%, and the higher the amount, the greater the effect of preventing protein denaturation during freezing.

However, if it is made into a paste product, the sweetness may be too strong, and the actual protein content of frozen surimi may be reduced by 10%.
It is rarely used above. In addition, polymerized phosphate has a water retention effect as well as an effect of preventing protein denaturation, but 0.6~0
．． When making paste products using frozen surimi containing 4% or more,
This causes a "sauce" or a decrease in the viscosity of the surimi paste, making it difficult to hold it in a constant shape. Therefore, addition of large amounts must be avoided. Furthermore, it is common for drips to occur when the frozen surimi is thawed.

The present inventors have discovered that frozen surimi is a unique food made of fish protein, and that it is a raw material for foods that are typical in Japan for the deaf, such as kamaboko, which utilizes the gel-forming ability of salt-soluble proteins among fish meat proteins. We discovered that by adding a certain quality, it has far superior elasticity (gel-forming ability) than conventional frozen surimi, prevents protein denaturation during frozen storage, and suppresses dripping during thawing. , we have achieved the present invention.

The present invention is a method for producing frozen surimi, which is characterized in that sugar and/or sugar alcohol and/or milk albumin and/or plasma are added to dehydrated fish meat and then frozen.

In the present invention, if desired, egg albumin may be added in addition to the above-mentioned additives, and a polymerized phosphate and/or an edible surfactant may also be added.

In this way, it is possible to obtain frozen surimi that is even more effective in preventing protein during freezing.

Examples of sugars used in the present invention include sucrose, maltose, glucose, fructose, pheasant rose, etc.
Examples include -C, &nya, 1-2.72ka, -ya, quinlitol, etc., and these can be used alone or in combination as appropriate in powder or liquid form. The amount added is approximately 2 to 15%, preferably approximately 6 to 10%, based on dehydrated fish meat (hereinafter referred to as %
(all numbers refer to weight % based on dehydrated fish meat).

Milk albumin, which is an animal protein used in the present invention, and plasma protein (mainly consisting of albumin and globulin)
and the amount of ovalbumin added is shown in dry weight. Milk albumin is used in a range of 0.1-7%. If it exceeds 5%, the flavor may be affected, so 0.2~
About 5% is preferable. Plasma obtained from cows, pigs, chickens, etc. is preferable, and the amount added is about 0.1 to 6%, preferably about 0.2 to 2%. The amount of egg albumin added is 2
．． It is less than 5%. If it exceeds this range, an egg white odor may be added, which is not preferable. It is usually used at about 0.2 to 2%.

These proteins may be used as they are in liquid or dry powder form, or may be emulsified, suspended or dissolved with water or the like.

For the production of frozen surimi, it is better to add dried powdered protein ingredients to dehydrated fish meat in a premixed state with sugars and/or sugar alcohols, but it is better to add each separately. You can also. These proteins, for example, are effective when combined with 0.75% milk albumin and 0.25% egg albumin, and are even more effective when combined with 0.5% milk albumin, 0.25% plasma, and 0.25% egg white. Frozen surimi with forming ability can be obtained, and excellent effects can be achieved.

By adding 0.1 to 0.6% of polymerized phosphate to the animal protein, it is possible to further enhance the strong water retention effect with freezing resistance and the effect of improving kamaboko elasticity. Edible surfactants include glycerin fatty acid ester, propylene glycol fatty acid nishethyl, nrubitan fatty acid ester, sucrose fatty acid ester, soybean phospholipid, polyglycerin fatty acid ester, polyoxyethidone nrubitan/
Examples include fatty acid esters and alginate propylene glycol esters. Edible surfactant: 0.05-0
．． A combined use of 5% provides effects such as better gel-forming ability, improvement in white discoloration, and resistance to long-term frozen storage. These additives can also be used in powdered or liquid form, and can be used by premixing with sugars, sugar alcohols, and the above-mentioned animal proteins, or by adding them separately.

In producing frozen surimi of the present invention, shredded fish meat collected from raw fish is exposed to water in a conventional manner and then dehydrated to produce dehydrated fish meat for frozen surimi. The above-mentioned additives are added to this dehydrated fish meat and mixed using, for example, a crusher. It is preferably frozen at a temperature below -30°C.

According to the method of the present invention, the quality of frozen surimi can be significantly improved compared to the conventional method, as is clear from the test results described below.

Example 1 Dehydrated meat was produced from pollack caught the previous day by a conventional method, and after premixing it to make the moisture content constant, the additives listed in Table 1 were added to 10kp of each section, and the meat was crushed using a crusher. The mixture was mixed for 10 minutes to form a homogeneous system. After filling two plastic bags with 51 ry each of this mixture, -68
The surimi was frozen overnight at 30°C, and then stored at 130°C.

After 3 days and 3 months of freezing, 5 kg of frozen surimi from each group was taken out and left indoors overnight to thaw naturally. Put 4 ky of this surimi into a small silent cutter and add 6 ky of salt.
% and starch 5%, kneaded for 16 minutes, filled into a vinylidene chloride film with a fold diameter of 48 m + 11, and
It was steamed at 0°C for 60 minutes (without sitting).

After storing the kamaboko thus obtained overnight, its elasticity and flavor were examined. The elasticity was measured at room temperature, and the breaking load (Wy-) and the size of the dent (t, cm) were measured using a Fudo Kogyo hood rheotar (plunger φ5m+), and the product W-L, 9 −α
was defined as Sherry strength. In addition, the flavor was investigated through a sensory test conducted by 10 people. The results are shown in Table 2.

Even after 6 months of freezing, Honjimeiku retained the same strong gel-forming ability as immediately after freezing. However, when a large amount of milk albumin and plasma protein is added, a characteristic protein odor may remain.

Table 1 Note: Plasma was separated from bovine and porcine blood and dried.

Example 2 Frozen surimi having the composition shown in Table 6 was produced in the same manner as in Example 1. Using this surimi, the same non-sitting kamaboko as in Example 1 was made, and after adding salt and leaving it at 30°C for 6 hours, ,9
A prototype of sitting kamaboko was prepared by steaming it at 0°C for 60 minutes, and its gel-forming ability was examined.

In this test, considering the storage conditions during the distribution process of frozen surimi, the first 1.5 months was -30℃, and the next 0.5 months
Frozen surimi was stored at -15°C for Rikigetsu and -30°C for the remaining Rikigetsu. The presence or absence of drips during thawing was also investigated after 3 months of freezing. The results are shown in Table 4.

By adding milk albumin and/or plasma and sugars, dripping during thawing can be suppressed and the elasticity of fish cakes can be significantly enhanced. Furthermore, as seen in Test Groups 8.9 and 10, when polymerized phosphate and glycerin fatty acid ester were added together with saccharides, milk albumin, plasma, and egg albumin, a further effect of preventing freezing denaturation was observed. In test plots 9 and 10 in which glycerin fatty acid ester was used in combination, the color tone of frozen surimi and fish cakes obtained therefrom was also improved, and was white and good.

Claims (1)

[Claims] 1. Sugar and/or sugar alcohol and milk albumin and/or
A method for producing frozen surimi, which comprises adding both or plasma to dehydrated fish meat and then freezing the mixture. Z. The method according to claim 1, characterized in that ovalbumin is further added. (5) Method O according to claim 1 or 2, characterized in that a polymerized phosphate and/or an edible surfactant is further added as an auxiliary substance.