JPS59198958A - Preparation of marine product of fish paste - Google Patents

Abstract

PURPOSE:To prepare a marine product of fish paste having improved viscoelastic properties, promoted aging, improved releasability from mold, bar, and skin, by adding cystine and/or cysteine to fish meat. CONSTITUTION:Fish meat is blended with 0.001-1.0wt% cystine and/or cysteine, salt, seasoning, starch, etc. to give a marine product of fish paste. Consequently, shrinkage of fish paste is suppressed, and palatability on the surface of it can be extremely improved.

Description

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

In general, the quality of fish paste products is evaluated based on their unique viscoelastic properties called feet.

As a way to improve the feet of fish paste products.

Potassium bromate, potassium bromate,
Hydrogen peroxide, starch dipolymer phosphates, calcium chloride,
Various animal and plant proteins.

There are many natural gums. Among these, hydrogen peroxide and potassium bromate cannot be used in fish paste products due to usage standards. Given this situation and consumer reaction to synthetic additives, they have traditionally been used. There is a great desire to develop a new quality improving agent that is an excellent alternative to these additives and does not pose any safety problems. The inventors of the present invention have carried out intensive research to overcome this situation, and have found that cystine or cys9ine significantly increases the legs of fish paste products, and also promotes sitting, causing deformation, stickiness, and peeling. It was discovered that by improving the separating property, the quality and workability of the paste product can be greatly improved, and furthermore, the shrinkage of the frying pan can be suppressed, and the palatability of the fried skin can be greatly improved. These quality-improving effects are quite evident when the amount added to fish meat is 0.001% or more, but oJo11 or more is desirable for obvious improvement in legs. In addition, from the viewpoint of the addition effect reaching a level from around 1.0% and the taste it has, around 1.0% is considered to be the upper limit. Furthermore, it was also found that the excellent quality-improving effects of cystine and hiscysteine work synergistically when used in combination with ascorbic acids and proteins.

Cystine and cysteine are natural products that are prepared by hydrolyzing hair or feather meal, purified and isolated, and there is no problem in terms of safety, and they are used as nutritional fortifiers (FCCpp92-94) ).

The efficacy of cystine or cysteine is equal to or higher than that of potassium bromate, which has been considered to be extremely effective, and it can be used not only as a substitute for potassium bromate, but also in a wide range of seafood products. can be effectively applied to quality improvement.

Nine embodiments of the present invention will be described below.

Example Kamaboko with the following composition was produced according to a conventional method.

Heat gelation at 90-92°C for 45 minutes or 1'70'
The test was carried out using C soybean oil for 90 seconds. Two methods were used: sitting at 20°C for 1 hour and storing in the refrigerator overnight. The measured physical properties and sensory evaluation values of the obtained kamaboko are shown below.

−5− = 6 = Folding test scores of test plots B, C, and D compared to control plot A and feet determined from Kaida type jelly strength measurement method (f
The leg-improving effect of cystine is clear from the fact that the size of tyn ) increases in all cases, and the values improve as the amount of cystine added increases. The so-called shape release properties, such as the ability to separate from the casing and the stick, are important performances that are greatly related to workability in the production of chikuwa products.

Potassium bromate has traditionally been widely used as it is believed to be extremely effective in this regard. It was found that cystine in particular had a remarkable effect on this performance. As shown in the examples, particularly when cystine was added, good separation properties were exhibited. It is also worth noting that this performance is manifested even in the amount of addition of 0.001% to fish meat, and the effect is recognized at any concentration of 0.03 to 0.05 or higher. The effect is overwhelming compared to the non-additive control area,
It is considered to be almost comparable to potassium bromate. Cystine.

One of the quality-improving effects of cysteine is that it improves the fried state of fried pork. The sensory evaluation results are described in the Examples, and it is clear that the test plots are significantly better than the control plots in terms of appearance evaluation. The oiliness seen in the control plot was suppressed in the test plot, and the fried food was crispy, indicating that it had characteristics similar to potassium bromate.

Cystine tended to have a slightly weaker quality improvement effect than cystine, but it was also seen to act in concert with cystine, and it was even more effective at imparting suppleness to kamaboko than cystine.

It has noteworthy characteristics.

As described above, it is clear that cystine and cysteine have a quality-improving effect on water paste products, and since they are safe natural products, the manufacturing method of fish paste products based on this patent is of great significance to the seafood processing industry. Conceivable.

-9- Procedural amendment (spontaneous) April 37, 1980 Kazuo Wakasugi, Commissioner of the Patent Office1, Indication of case: Patent Application No. 47014 of 1982, Name of invention: Process for manufacturing fish paste products3, Relationship with the case of the person making the amendment Patent applicant address 5-5-16 Hongo, Bunkyo-ku, Tokyo Name
(440) Organo Co., Ltd. Representative Nagai
Kunio Ii 4, agent 113 TEI-, 812-5151 5, please correct the following matters in the specification subject to amendment.

P92-P94.1981). ” he corrected.

2. In the third line from the bottom of page 9, the phrase "based on this patent" is corrected to "based on the present invention."

2. 354-

Claims (1)

[Claims] A method for producing a seafood paste product characterized by adding cystine or one or two types of cysteine to fish meat in an amount of 1% to 1.0% O, OO.