JPS5928384B2 - Manufacturing method of seafood food - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a method for producing reorganized high-grade aquatic animal meat loaf food from aquatic animal fine meat.

In recent years, there have been concerns about the absolute shortage of animal protein and the relative shortage of high-quality animal meat.In order to address this issue, Takahashi et al. discovered a way to produce meat (
(See Japanese Patent Publication No. 48-34228).

This time, we proceeded further by using the above method to create tuna fillets, crab sticks,
We attempted to obtain meat tissues from high-quality seafood such as scallops and squid meat, but when we simply used minced seafood, the tissue obtained was kamaboko-like due to the strong binding force of actomyosin. The texture was elastic, and the so-called "legs" were a hindrance, making it impossible to obtain a meat tissue with a satisfying texture that was unique to seafood.

For this reason, attempts have been made to add fats and oils such as pork fat and meat such as kneaded meat to improve the undesirable plump texture of kamaboko, but in terms of flavor and color, seafood It turned out to be different.

Therefore, the present inventors have carried out various studies with the aim of providing a method for producing high-quality aquatic animal meat lump foods. As a result, we have found that microscopic fish meat, fresh fish and shellfish internal organs, and proteolytic enzyme preparations, etc. By adding a very small amount of a substance having the following properties, we succeeded in obtaining an aquatic animal meat lump tissue food that does not have a kamaboko-like texture and is excellent in form, flavor, color, and texture.

That is, by using a small amount of proteolytic enzyme and reorganizing new tissue by slow freezing, it was possible to obtain a food in the form of aquatic animal meat lumps with a texture unique to seafood meat, thereby completing the present invention.

Therefore, the method for producing seafood food of the present invention is to add a substance having proteolytic enzyme activity to the fine meat of an aquatic animal for 1 kg of minced meat obtained.
g, so that the proteolytic enzyme activity is 10,000 units or less per g, to form minced meat, which is then molded, slowly frozen, and then heated to form a mass of aquatic animal meat. This is a characteristic feature.

It was previously known that protease inhibitors were added to paste products to improve their physical properties, and that livestock meat was tenderized with enzymes. It is completely unknown to obtain animal meatloaf tissue food.

The present invention will be specifically explained below.

In the present invention, the aquatic animal fine meat is not particularly limited, and any aquatic animal meat that exhibits binding properties and can be made into minced meat, such as fish meat, minced meat, crab meat, shrimp meat, shellfish meat, Antarctic krill, etc. Any of these can be used alone or in combination of two or more.

In addition, even materials that do not have binding properties themselves, such as heated fish meat or whole fish, exhibit final binding properties when used in combination with fine aquatic animal meat that has binding properties, such as surimi. It is also possible to use meat paste.

Substances with protease activity include protease preparations (including amylase crude preparations having protease activity), fresh animals and plants, fresh animal internal organs, microorganisms, etc. used singly or in combination. These proteolytic enzyme activities preferably have an optimum pH near neutrality, which is the pH of minced meat.

Note that when fresh animals and plants, internal organs, microorganisms, etc., especially krill, are added, in addition to the action of the proteolytic enzymes contained therein, substances other than enzymes, such as water-soluble protein fractions, and other contaminants may also interact with the enzymes. This is thought to contribute to achieving a special texture, such as inhibition of gel-forming ability.

The amount of the substance having protease activity added is 10,000 units or less, usually 10 units or more, preferably 100 to 5,000 units of protease activity per 1'kg of minced meat obtained.
If the enzyme activity is in the range of 0 units, the binding force will decrease and the resulting product will have a tofu-like soft texture, which is undesirable.

When carrying out the present invention, the substance having the protease activity is added to the aquatic animal fine meat in the proportion described above,
For example, it is made into minced meat using a crusher, a silent cutter, etc.

At this time, it goes without saying that salt, seasonings, spices, fragrances, pigments, starches, vegetable proteins, fats and oils, gums, egg whites, protein denaturation accelerators such as potassium bromate, etc. may be added as appropriate.

Next, the above-mentioned minced meat is formed into an appropriate shape using a molding machine, casing filling, tray filling, bread stand, etc., and then ice crystals are grown on the molded minced meat to promote the formation of layered, fibrous, etc. To obtain the desired meat-like tissue, slow freezing is performed once, or slow freezing, freezing, and thawing are repeated several times to obtain the desired meat-like tissue.

At this time, the freezing temperature is preferably -6 to -20°C, but it may be lower if the molded dough is covered with a heat insulating material.
It is selected appropriately depending on the type, shape, thickness, etc. of the material.

The freezing time is, for example, 5 to 50 hours, and care must be taken because if the freezing rate is too slow, a so-called "sitting" phenomenon will occur, making it difficult to obtain a desirable tissue.

Finally, the tissue is fixed and heated to inactivate the enzyme.

The heating conditions are selected from an appropriate range as long as the protein is coagulated and the enzyme is inactivated.

In addition, when heating also serves as sterilization, a high temperature may be selected as appropriate.The meat-like tissue of the food obtained by the present invention has good resistance to high temperature sterilization, and maintains its original shape even when used for canned or retorted food. Not only that, but there is almost no deterioration in physical properties, and like frozen food, it can be stored or distributed in a frozen state and heated before consumption.

According to the present invention, low-grade seafood can be used as a raw material to make scallop-like foods from Alaska pollack meat, and can be transformed into high-grade seafood foods, and tuna fillet-like foods can be made from whale sinew or carcass meat. It is possible to convert small pieces of aquatic animal shoulder meat, visceral pieces, etc. into block-shaped aquatic animal tissue meat of higher value by using small pieces of aquatic animal shoulder meat, visceral pieces, etc. It is possible to obtain a novel seafood food that has a texture, flavor, and color, and does not have kamaboko-like elasticity, and is comparable to the actual product.

The present invention will be explained in more detail with reference to the following examples.

Note that the protease activity unit in this specification is obtained by reacting an enzyme active substance extracted as necessary with 0.6% casein as a substrate in a phosphate buffer (PH7, 8) at 30°C, Next, the non-protein substances after deproteinization using acetic acid were colored with Folin's reagent, and the amount of total non-precipitable decomposition products was determined colorimetrically. , the amount of enzyme produced was defined as 1 unit.

Comparative Example 300g of salt and the substances shown in the table below were added to 10kg of surimi, crushed, and then filled into a casing.-1
Freeze at 0℃ overnight, put the frozen product into 90℃ hot water,
Boiled for 0 minutes.

The hardness of the obtained food was measured using a rheometer (manufactured by Fudo Kogyo Co., Ltd.).
A 110 x 10 x 30 sample was placed at a voltage of IV using a plunger strung with piano wire.

The table below shows the results of an investigation by measuring the load applied to the plunger as S number when cutting at a speed of 20 an/min.

Example 1 10 kg of frozen surimi, 200 g of salt, 30 g of sodium glutamate, 50 g of scallop seasoning, 10 g of scallop flavor, 500 g of potato starch, 100.9 g of Antarctic krill boiled whole paste (no protease activity) and the protease preparation bioplase. (Manufactured by Nagashio Sangyo Co., Ltd., 10,
000 units/g)2y was added thereto, ground into minced meat using a vacuum crusher, and filled into a casing.

Next, it was frozen in a refrigerator at -10°C for 10 hours, boiled at 95°C for 40 minutes, and sliced into rings.

The obtained food had a scallop-like flavor and texture, and when it was compared with a boiled scallop product by a sensory panel of 20 people, there was no significant difference with a risk rate of 5%.

Example 2 Surimi 5 to 1ii+ and protease activity 800
Unit/100g Antarctic krill shelled 5 pieces salt 250
g and 50 g of sodium glutamate were added to make minced meat using a silent cutter, and this was made into minced meat using a stuffer to a diameter of 2 cm.
After extruding into a rod shape of 5 cm long and coating the surface with red yeast rice pigment, it was frozen at -8°C overnight, steamed for 20 minutes, cut into 5 cm long pieces, and canned.

The obtained food had the shape, flavor, color, and texture of crab meat, and when a sensory panel of 20 people conducted a two-point preference test with canned king crab, it was found to be significant with a risk factor of 5. There was no difference.

Example 3 Antarctic krill raw whole paste (with internal organs, 22,0
00 units/100g) 100g is added to make minced meat,
This was molded into a conical shape with a diameter of 2 (maximum) and a height of 10 cm using a molding machine, and then frozen at -9°C for 20 hours.

When this was coated with batter and breadcrumbs and soaked in oil and soot at 180°C for 3 minutes, a food product with a flavor and texture similar to fried shrimp was obtained.

When the above-mentioned fried shrimp-like food and commercially available fried shrimp were compared on two points by a sensory panel of 30 people, there was no significant difference with a risk rating of 5.

Example 4 3 kg of minced meat, 3 kg of minced mackerel, 3 kg of sardine surimi
kg and 1 kg of tuna meat, proteolytic enzyme activity 12.
200 g of sardine offal paste of 000 units/100 g and 190 g of salt were added to make minced meat, which was filled into frozen bread, frozen overnight at -13°C, once thawed, and frozen again at -15°C overnight. After steaming and cooling, it was cut into 1-piece pieces using a slicer.

The obtained food resembled tuna fillet meat, and when this and tuna fillet were compared on two points by a sensory panel of 20 people, there was no significant difference with a hazard rate of 5.

Claims (1)

[Claims] 1 Add a substance having protease activity to the fine meat of aquatic animals, and add protease activity of 1 to 1 kg of minced meat obtained.
Added so as to be 0,000 units or less and made into minced meat,
A method for producing marine food, which comprises shaping the product, slowly freezing it, and then heating it to form a mass of marine animal meat.