JPS5898061A - Quality improvement of paste food of fish meat - Google Patents

Abstract

PURPOSE:To promote gelation of paste food of fish meat and to improve elasticity, and to suppress its returned gel, by adding its plasma protein to ground fish meat. CONSTITUTION:In preparing a paste food of fish meat by a conventional method, frozen ground fish and/or raw fish meat is blended with usually 0.1-3wt% (dry weight), preferably 0.2-2wt% based on food weight of plasma protein consisting essentially of albumin and globulin, prepared from cattle, swine, chicken, etc.

Description

[Detailed description of the invention] The present invention relates to a method for improving the quality of fish paste products.

An important factor for the quality of fish paste products is elasticity (legs), and in order to obtain fish paste products with good elasticity, it is most desirable to use high-quality fish meat obtained from fresh fish. However, in recent years, it has become increasingly difficult to secure fresh, high-quality fish for surimi (such as Alaskan cod) due to restrictions on fishing grounds and a decline in fish resources due to each country's 200-nautical-mile exclusive zone. However, in order to make effective use of pollock cod and other coastal surimi raw materials, efforts are being made to produce surimi from less fresh raw fish and to increase the yield during surimi production. This has led to a deterioration in the quality of the products. If fish paste products such as kamaboko and chikuwa are produced using such surimi as a raw material, it will cause a decrease in elasticity (leg), which is important for fish paste products.

Recently, the development of frozen surimi production has progressed from highly harvested red fish such as sardines and mackerel, and it has come to be used as a food ingredient.However, in this case as well, the freshness of these raw fish quickly deteriorates, and the fish meat cannot be used. Because the protein denatures quickly, there is concern that the elasticity of fish paste products will decrease. In addition, these red fish generally tend to return easily, which causes a decrease in elasticity when made into fish paste products, which is a problem. This is strongly requested.

As a result of intensive research to meet these demands, the present inventors discovered that by adding plasma protein to surimi, it promotes sitting and strengthens the elasticity of fish paste products, and also suppresses the scaling of scales. Ta.

Therefore, the present invention is a method for improving the quality of fish paste products, which is characterized by adding plasma protein to fish paste during the production of fish paste products.

According to the present invention, when sitting is performed after adding 2 to 3% salt to frozen surimi and/or raw surimi and adding plasma protein to the meat paste obtained by rinsing, sitting is promoted.

When the supple and tough konnyaku-like gel formed by this sitting process is heated, it becomes extraordinarily elastic, which significantly improves the quality of fish paste products. In general, the higher the temperature at which the meat paste is left, the faster it will sit and the shorter the time it will take to stand, but 6
If left in a temperature range around 0°C for a long time, the gel structure will collapse due to alkaline protease and thermal denaturation, leading to a rapid decrease in elasticity and a rebound phenomenon. However, by adding plasma protein to surimi according to the present invention, this return can be suppressed,
A fish paste product with good elasticity can be obtained. In addition, even in the production of fish paste products that do not require sitting, plasma proteins have been found to improve the elasticity of fish paste products, demonstrating a quality improvement effect.

The excellent sitting promoting effect and recoil suppressing effect of the plasma protein used in the present invention can be determined from the gel strength pattern of the fish surimi gel obtained by heating at 30 to 90°C for 20 minutes or 120 minutes. (See Examples 3 and 4 and Figures 1 and 2) or how much of the gel structure, once formed by heating at 50°C for 20 minutes, is destroyed by heating at 60°C for 2 hours. This can be clarified by examining the degree of return as an index of ease of return (see Example 2).

Traditionally, starch, gluten, etc. have been added to fish paste products such as kamaboko to strengthen elasticity, but the elasticity of the resulting product is different from the original elasticity of fish paste products. So I don't like it. On the other hand, the plasma protein used in the present invention is an animal protein, unlike vegetable proteins such as starch and gluten, and gives the product elasticity similar to that obtained by the elasticity forming ability of surimi itself. It is particularly excellent in this respect.

Plasma protein, which is an animal protein used in the present invention, mainly consists of albumin and glopurin, and is preferably obtained from cows, pigs, chickens, etc. The amount of plasma protein added varies depending on the type of fish, quality, freshness, etc. of the surimi, but it is generally 0.1 to 6%, particularly 0.2 to 2% (dry weight) based on the weight of the product. Although a larger amount of plasma protein may be added, a characteristic protein odor may remain. Plasma proteins may be used as they are in liquid or dry powder form, or may be used after being emulsified, suspended or dissolved with water etc. Furthermore, plasma proteins and other proteins such as egg white, casein, lactalbumin, etc. It can also be used in combination with gluten, etc.

Fish paste products can be produced by conventional methods, except for adding plasma proteins to the surimi.

As the surimi, frozen surimi and/or fresh surimi from various fish species can be used, and the usual additives for fish paste products such as salt, sugars, sugar alcohols, seasonings, spices, etc. can be added. When using dry powdered plasma protein, if it is premixed with sugars and/or sugar alcohols, a homogeneous dispersion state can be obtained in a short time when added to fish minced meat, but it is not necessary to mix each separately. It can also be added.

The plasma protein used in the present invention is used as an additive in the manufacturing process of fish paste products, and increases the elasticity of the fish paste products.
It is excellent due to its remarkable sitting promotion effect and recoil suppressing effect.

The percentages in the examples below are percentages by weight unless otherwise specified.

Example 1 Thaw frozen pollock cod surimi (land class 2), put 6 ky of this surimi into a small silent cutter, and add 6 ky of salt.
% and starch 5% were added and kneaded for 13 minutes. The same operation as above was carried out two more times, and 1 portion of the obtained surimi was added to each
Weigh each kilogram, add a preliminary mixture of plasma protein and 1% sorbitol at the concentration shown in Table 1 to the ground weight, and mix for 5 minutes in a small crusher. Non-sitting kamaboko filled with vinylidene film, tied, and heated in 90℃ hot water for 30 minutes,
After filling, the mixture was left in a constant temperature room at 30°C for 3 hours, and then heated at 90°C for 30 minutes in the same manner as above to produce a seated kamahoko. The kamahoko thus obtained was stored at room temperature overnight and then examined for elasticity and flavor.

The elasticity was measured at room temperature, and the breaking load (W, y) and the size of the dent (Lc1n) were measured using a food rheometer (a spherical plunger with a diameter of 5 mm), and the product W●Ly
α is the gel strength. The flavor was also examined by a sensory test conducted by a panel of 10 people.

The results obtained are shown in Table 1, and it is clear that when plasma protein is added according to the present invention, excellent elasticity is obtained in both non-sitting kamaboko and sitting kamaboko, and the improvement in elasticity of sitting kamaboko is particularly significant. is recognized.

*Example 2 for weight of ground meat Frozen land-based surimi (grade 2) produced from pollock cod whose freshness has decreased was thawed, 4 kg of this surimi was placed in a small silent cutter, and 3% salt and 5% starch were added. , kneaded for 13 minutes.

Next, this was divided into two parts of 2k9 each, and 1% powdered sorbitol was added to one half, and a preliminary mixture of 1% powdered sorbitol and 0.5% plasma protein was added to the other half, and after mixing for 5 minutes in a small Wa machine, , filled with vinylide chloride/film with a fold diameter of 4'8 and ligated, heated in hot water at 50℃ for 20 minutes, and then heated in hot water at 60℃ for 120 minutes.
The mixture was heated for 1 minute and reconstituted. In this way, the konnyaku-like gel obtained by sitting and returning and the returned gel,
After each sample was rapidly cooled in ice water for 60 minutes, elasticity was immediately examined.

The elasticity was measured at room temperature, and the breaking load (Wg) and the size of the dent (L cm) were measured using a food rheometer (a spherical pussinger with a diameter of 8 mm), and the product W-L9 was measured.
crn was taken as gel strength. - The obtained results are shown in Table 2, and it is observed that sitting is promoted in the present invention group and the recoil is also suppressed compared to the control group. Polymerized phosphate 0.2%
3% salt and 6% starch were added, and 6 kg of this surimi was placed in a small silent cutter.
I worked it out for 3 minutes. Next, divide this into 5 kp each,
1% powdered sorbitol was added to one side, and a preliminary mixture of 1% powdered sorbitol and 0.5% plasma protein was added to the other side, and after mixing in a small crusher for 5 minutes, the crushed size was 48 mm. The mixture was filled in a vinylidene chloride film, ligated, and heated at various temperatures for 20 minutes or 2 hours to form a gel.

The various gels thus obtained were rapidly cooled in ice water for 60 minutes, and the elasticity was immediately measured in the same manner as in Example 2, and the state of the gel (konnyaku-like, reverted state, kamaboko-like, etc.) was determined. . The results are shown in Table 3. Third
When the results in the table are expressed in a graph as a relationship between gel strength and heating temperature and heating time, the results are similar as shown in FIG.

As is clear from the results shown in Table 3 and Figure 1, 2
When heated for 0 minutes, the present invention group had a stronger sitting effect than the control group, and furthermore, the return was significantly suppressed. 120 again
When heated for 1 minute, the control group became a ball-like gel at 40-70°C, but the invention group only slightly returned to its original state at 60°C, and still remained in the konjac-like gel state. remained, and the effect of suppressing the return was observed.

Example 4 Thaw frozen pollock cod surimi (land class 2), put 6 kg of this surimi into a small silent cutter, and add 6% salt.
and 5% starch were added and kneaded for 13 minutes. Next, divide this into 3 k9 portions, and add 1 portion of powdered sorbitol to one portion.
% and to the other 1% powdered Nlupit and 0.0% plasma protein.
5% of the premix was added and mixed for 5 minutes in a small crusher, then filled into a vinylidene chloride film with a folded diameter of 48 mm, tied, and heated at various temperatures for 20 minutes or 120 minutes to form a gel. turned into

After the various gels thus obtained were rapidly cooled in ice water for 60 minutes, the elasticity was immediately measured in the same manner as in Example 2, and the state of the gel (konnyaku-like, returned state, kamaboko-like, etc.) was determined. The results are shown in Table 4.

When the results in Table 4 are expressed in a graph as a relationship between gel strength and heating temperature and heating time, it becomes as shown in FIG.

From the results shown in Table 4 and FIG. 2, it is clear that after heating for 20 minutes, the sitting effect was stronger in the inventive group than in the control group, and the return was significantly suppressed. In addition, when heated for 120 minutes, the control group almost returned to its original form at 40 to 70°C, whereas the invention group only slightly returned to its original state at 60°C, and still remained a konjac-like gel. The condition remained, and the effect of suppressing the return was observed.

[Brief explanation of the drawing]

FIG. 1 is a graph showing the relationship between gel strength, heating temperature, and heating time in frozen surimi of sardines, and FIG. 2 is a graph showing the relationship between gel strength, heating temperature, and heating time in frozen surimi of pollock cod. In these drawings, curve A is the control plot heated for 20 minutes, B is the invention plot heated for 20 minutes, A' is the control plot heated for 120 minutes, and curve A is the control plot heated for 20 minutes.
B' shows the case of heating for 120 minutes according to the invention. Applicant Ueno Pharmaceutical Co., Ltd. Representative Patent Attorney Masao Kobayashi

Claims (1)

[Claims] A method for improving the quality of fish paste products, characterized by adding rabbit plasma protein to fish paste during the production of fish paste products.