JPS59106270A - Preparation of milt-containing food product - Google Patents

Abstract

PURPOSE:Fish milt is combined with a buffer solution to make its pH 7.5-9 and an additive consisting of edible salts is added thereto to effect coagulation to improve the coagulation properties of the milt protein with a lessened amount of edible salts. CONSTITUTION:For example, about 50g of ground milt roe are combined with 10ml of buffer solution consisting of 0.1M ammonium chloride and 0.1N aqueous ammonia to adjust its pH to 7.5-9 so that the coagulation properties of fish milt is improved. Then, an additive containing eddible salts is added to the above solution to effect coagulation of the milt, thus producing the objective milt food product. When sodium chloride is used as an edible salt, it is required by more than 4% based on the milt in the conventional process, but in the process according to the present invention, the amount can be reduced to about 1/3.

Description

[Detailed Description of the Invention] This invention relates to milt (fish testis) V]? This invention relates to a method for producing a white roe food product by coagulating it.

Generally, fish testes have lower utility value than ovaries. For example, in whales, the ovaries are prized as herring roe.
The testicles are mostly discarded or used as raw material for fishmeal. In addition, as the catch of salmon and trout increased, the production of muscle roe produced from the ovaries also continued to increase.
1zoo in 6th grade.

There is a surplus. However, the current situation is that most of the testicles, or milt, are discarded at processing factories. Arginine accounts for most of the amino acids that make up protamine, which makes up milt protein, and it is a medically accepted theory that arginine is effective in increasing liver function, recovering from fatigue, and has a tonic effect. Therefore, milt containing a large amount of arginine is a very useful food material. Despite this, most of the milt is discarded because the unique odor and taste of the milt are not acceptable to consumers, and the protamine that makes up all of the milt protein is different from the albumin of chicken egg protein and the muscle protein. This is because it does not coagulate by heating like Actomion and others, so it lacks suitability for processed foods.

Therefore, in the past, salt was added to the milt as an additive, and then the milt was heated to produce the milt, which was then produced by a milt food company.However, this method was used to produce the milt protein. In order to achieve this, the amount of salt added to the milt must be 2 to 3%, and in order to give it sufficient hardness, more than 4 grams of salt was required. As a result, it had the disadvantage that the salt concentration was too high and the salty taste was too strong, completely detracting from its value as a food. Also, the texture of the above Milt food is #
1. Because the texture was lumpy, it was not possible to adapt it to the texture desired by consumers. Also, the production method involves adding a coagulant such as magnesium sulfate along with the above-mentioned salt. However, the salty taste was slightly reduced and the salt concentration was still high, so the above drawbacks were hardly solved.

Therefore, as a result of several experiments and researches, we have developed a method that can increase the coagulability of Milt Protein while reducing the total salt concentration, as shown in Table 1.
As shown in Figure 2, there is a correlation between the pH of Milt and its coagulability, and within the pH range of 7.5 to 9.0, the degree of salt used as an additive is high. It was discovered that the pH can be reduced to about 1/3 compared to the case without pH adjustment.

Table 1 a) -: No coagulation observed, ± two parts officially coagulated, +:
Fully solidified, 10+: Hard enough? The coagulum with +
++: Hard and highly elastic solidified material.

0) Adjust pH with 0.1M ammonium chloride, 0.1
N-ammonium hydroxide buffer? Added 10 m, 6 to 50 PK of crushed milt.

The present invention has been made under the circumstances and progress described above, and it is an additive made of edible salts such as table salt to milt. Before addition, as a pretreatment, add all the buffer solution to the milt to adjust the pH of the milt.
(After adjusting r to within the range of 7.5 to 9.0, adding all the additives and heating thoroughly will reduce the coagulation properties of the milt protein and produce a milt food with a low salt concentration. It is an object of the present invention to provide a method for producing a milt food product which can be obtained and whose texture can be adapted to the tastes of all consumers.

Hereinafter, we will congratulate you in detail according to the process of the non-invention meeting.

First, in the first step, a buffer solution is added to the milt to reduce the pH of the milt.
H'k 7. , adjusted within the range of 5 to 9.0.

Here, the buffer solution is 0.1 M ammonium chloride and 0, I
Making N ammonia water composition and concentration,
This buffer solution is added at a ratio of 10 m<-6> to 50F of crushed white roe to adjust its pH km.

Can be frozen, salted, fresh, dried powder, etc. What is the composition of the buffer? Of course, compositions other than those mentioned above may be used as long as they can be adjusted within the range of 7.5 to 9.0.

As a second step, additives consisting of edible salts that can be used in foods are added to the milt adjusted to pH 7.5 to 9.0 and mixed. This causes the milt protein to begin to coagulate. The types of edible salts used as additives here include sodium salts, potassium salts, magnesium salts, calcium salts, ammonium salts, and other salts that can be used in foods, and they can be added alone or mixed. It may also be added. The amount of additives added may be smaller than when no pH adjustment is performed, for example, in the case of adding common salt, it may be about 0.5% to 1%.

Specific examples of additives include neutral salts such as sodium chloride, potassium chloride, calcium chloride, magnesium chloride, magnesium sulfate, sodium glutamate,
Sodium ascorbate.

There are sodium tartrate, sodium lactate, etc., and the alkaline salts include sodium carbonate, sodium bicarbonate, disodium phosphate, trisodium phosphate, potassium pyrophosphate, potassium carbonate, dipotassium phosphate, tripotassium phosphate, hepta-pyrroliate. ) J') Rum, trisodium succinate, sodium citrate, sodium malate, sodium acetate, etc. That is, since the pH is adjusted by the buffer solution, it is not limited by the pH of the salt as an additive.

It is desirable to add salt to the extent that it does not make the salty taste too strong.

In the third step, the above-mentioned Shirakoga film or casing, etc., which has begun to solidify, is filled and heated. The heating method is boiling, steaming, pressure cooker, etc. at a temperature of about 00°C to 130°C. As the heating temperature becomes higher and the heating time becomes longer, the texture of the milt protein coagulate tends to become more elastic and rubber-like. By appropriately combining the heating time, heating temperature, and type of salt added as an additive, it is possible to match the texture to the consumer's preference, such as a kamahoko-like texture or a meat-like texture with increased fibrous color. . When neutral salts such as sodium chloride are added, the texture tends to be similar to kamaboko, whereas when mainly alkaline salts such as sodium carbonate, potassium pyrophosphate, and sodium malate are added, the texture tends to be fibrous and meat-like. .

In addition, in the present invention, if necessary, seasoning is added to the milt, such as minced fish meat, powdered vegetable protein, powdered animal protein, etc., and all of the above-mentioned edible salts are added and mixed. tall object? You can make it.

Example 11 A buffer solution (0.1M-7 ammonium chloride, 0.IN-ammonium water>"r200
m-6 and stir to bring the total pH to about 8. To this, 500 y of powdered vegetable protein, 3 y of sodium glutamate (0.31 y for milt), and 0.5 Pk of ribotide are mixed. Add 5F of salt to this (0.5T for Milt)? Additionally, knead. This was filled into a casing and heated to 118℃.
Heated for 15 minutes. As a result, a food product similar to meat sausage with fibrous gold was obtained.

Example 2 tQ ＼ Potassium dihydrogen acid to M disodium hydrogen phosphate total 20
0m! After adding and stirring to bring the total pH to about 8, it is mixed with powdered vegetable protein 500F, sodium glutamate 3y (0.3% based on the milt), and lipotide 0.5P'. To this, add a salt mixture containing 4PC salt (0.4% based on the milt) and 1y sodium birophosphate (0.1% based on the milt) and knead. When this was filled into a casing and heated at 118°C for 15 minutes, a product having the same texture as Example 1 was obtained.

Example 3 Touge Milt Powder I KP and buffer solution (0.1M glycine-0
, 1M sodium chloride-0,IN sodium hydroxide)
f200m, # was added and stirred to bring the total pH to about 8. In addition to 500 g of fish meat cloves and 5002 g of water, sodium glutamate 3F (0.3% for milt) and potassium chloride 411 (0 for milt) were added. .4%), trisodium phosphate 3F (0.3% based on the milt) and knead, resulting in 7
When it was steamed for 30 minutes, it became a food with a meat-like texture.

(0) As mentioned above, in the present invention, after adding an additive consisting of edible salts to Milt, this... In the method for producing a milt food in which the milt is completely solidified by heating, the additives are added and as a θ pretreatment, the milt is given a buffer solution to increase the pH of the milt.
Since the temperature is adjusted within the range of 7.5 to 9.0, the coagulability of the milt protein is increased, and the amount of additive consisting of edible salts added to coagulate the milt protein, that is, the salt concentration decreases. It can be used as a food product without reducing its value as a food.

In addition, since the pH is adjusted with a buffer solution, the pH4C of salt as an additive is not affected, and therefore various foundations can be added, thereby creating the texture that consumers prefer, such as meat-like texture or kamahoko-like texture. Milt food companies can produce milt food products that are suitable for texture, etc.

Patent applicant: Nichiro Fisheries Co., Ltd.

Claims (1)

[Claims] In a method for producing a milt food in which an additive made of edible salts is added to milt and the milt is completely heated to solidify the milt, a buffer solution is added to the milt as a pretreatment for adding the additive 7. A method for producing a milt food, characterized by adjusting the pH within a total range of 75 to 9.0.