JPS5941386B2 - Process for producing high protein seafood paste-like food - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention provides a method for producing a high-protein fish paste-like food that exhibits extremely little freeze denaturation even during long-term frozen storage.

Conventionally, fish paste products have been manufactured by thoroughly soaking fish meat such as pollack, dehydrating it, and then seasoning it, with representative products including kamaboko (fish cakes) and fish cakes (fish cakes).

These products have the disadvantage that if they are frozen or refrigerated for a long period of time during the manufacturing process or after commercialization, their quality deteriorates during storage, and they lose their characteristic softness and become hard.

In addition, it was common to use unsalted fish surimi for the production of these products, but in order to improve preservation, salt was added to salt surimi, which was then used. When producing a paste product, salt 9 Surimi or this as a raw material is refrigerated or frozen at the stage after seasoning and molding, and after thawing, it is steamed, fried in oil, or baked. The product loses its smoothness and appears to harden.

This phenomenon is especially severe when using raw materials that have been frozen for more than 6 to 7 days, and the quality of this product is very poor (and the texture is far from desirable for kamaboko or fish cakes) compared to raw materials that have not been frozen. Put it away.

These drawbacks are also due to the longer frozen storage period of salted pollock surimi compared to unsalted pollack surimi, but this phenomenon also occurs when kamaboko made from salted surimi that has been frozen for as long as a month However, the gel does not become elastic and supple, but becomes hard and lumpy.

This occurs because the salt-soluble protein (main component actomyosin) in fish meat is frozen in a eluted state.
This phenomenon appears severely in foods that have been left to sit in the medium temperature range, and when they are refrigerated and frozen, even after thawing and heating, they become harder than those that have not been frozen, lose their smoothness, and lose their hydration ability, resulting in syneresis. I wake up.

The present inventor has carried out research in order to eliminate the above-mentioned drawbacks derived from the salt surimi and to maintain its softness at all times. ~
By adding 80 to 120 parts by weight of an emulsion prepared from a mixture of 9 parts by weight and 3 to 4 parts by weight of water or soybean milk and mixing with a high-speed stirrer, the emulsion remains soft even when frozen during the manufacturing process, resulting in syneresis. They succeeded in manufacturing a product that does not cause

In order to increase the nutritional value of kamaboko compared to conventional methods, seasonings, starch, etc. are added to fish meat such as croaker and Alaska pollack, and then an emulsion consisting of water, soybean protein, and edible oil is added to the surimi by about 10 parts. Although a method for making a product by adding and reconcentrating the product has been announced, the present invention is different in purpose and structure from that type of publication, and is based on completely new facts.

The edible oil used in the present invention includes soybean oil, refined coconut oil, sesame oil, rice sugar oil, and any other commonly used edible oil.

The soybean protein is preferably a protein obtained by leaching and separating defatted soybeans, and any commercially available soybean proteins of various brands can be used.

The above-mentioned three components are mixed at a mixing ratio of 1 to 9 parts by weight, and care must be taken that a good emulsion cannot be obtained if the ratio is outside this range.

These mixtures are made by adding 3 to 4 times the weight of soybean protein to water or soymilk and emulsifying them using an emulsifying device such as a high-speed mixer or an atomizer. Of course, surfactants may also be used.

Normally water is used for emulsification, but soybean milk produced during tofu production may be used instead of water.

Soy milk may be diluted with water as appropriate to impart a desirable soybean flavor to the product.

Next, 80 to 120 parts by weight of the above emulsion are added to 100 parts by weight of the salt surimi, and the mixture is stirred and mixed using a high speed stirrer such as a silent cutter.

According to the research conducted by the present inventors, the mixing ratio of 100 to 20 parts by weight of salt surimi and 0 to 80 parts by weight of the soybean protein emulsion was varied, and the mixture was stored at -20°C for 0 to 90 days. After thawing, frying and refrigerating the sample for a day and night, the gel strength was measured using a rheometer, and the results are shown in the attached drawing.

To measure the gel strength, the fried skin on the surface of the sample was removed to give a thickness of 13 mm, and the sample was compressed to a depth of 10 mm with a plunger between two wedges.

As is clear from the figure, with 100 to 70 parts by weight of salt surimi and 2,370 to 30 parts by weight of soybean protein emulsion, the rheolometer reading does not change much on a 3-day basis, but then increases sharply.

This means that the product becomes hard during cryopreservation and loses its softness, which is the lifeblood of a paste product, and cannot be put to practical use.

However, a mixture of 60 to 40 parts by weight of salt surimi and 40 to 60 parts by weight of soybean protein emulsion does not change much even after being stored for 120 days.

This means that a stable gel can be maintained over a long period of time and its quality will not deteriorate.

Also, a mixture of 30 to 20 parts by weight of salt surimi and 70 to 80 parts by weight of soybean protein emulsion has a low gel strength from the beginning and tends to decrease with storage, so it cannot be put to practical use.

80 to 120 parts by weight of soybean protein emulsion is added to 100 parts by weight of salt surimi used in the present invention, which was completed based on the above knowledge, and the technique of adding 10% of the emulsion to surimi is They are fundamentally different.

Furthermore, the products shown in the figure were subjected to a sensory test by 12 people, and the results are shown in Table 1.

The test examined the hardness, smoothness, and elasticity of the product, and rated the fried product before freezing as 5.0 points.

As is clear from the above table, when 80 parts by weight or more of soybean protein emulsion is present in 100 parts by weight of salt surimi, the denaturation phenomenon caused by freezing, the hardening on the surface, and the tendency to become uneven are eliminated, resulting in a product with rich softness.

However, when 140 parts by weight or more of soybean protein emulsion is added, on the contrary, the product becomes extremely soft and tends to be lumpy rather than smooth, resulting in an undesirable texture.

In addition, since the proportion of salted fish paste is small, gel formation of fish meat does not occur, and the food does not resemble a fish paste product.

In conventional fish meat paste products, high-speed stirring, for example, 1500 to 3000 rpm, causes the meat to float or sag during molding, which is not desirable.

When this soybean protein emulsion is coated, the meat does not float or become stale even when stirred at high speed, and in the case of fish meat, the grinding temperature must be kept low, but in the case of the present invention. is less temperature sensitive and can reach temperatures up to 25°C.

In addition, this soybean protein emulsion has the advantage of improved water absorption (water retention) and binding properties, as well as increased water spreading compared to conventional emulsions.

After molding, the mixture of salt paste and soybean protein emulsion can be left as it is or kept in the refrigerator for a specified period of time at ~40°C, or quickly frozen after steam heating. No changes occur in the subsequent product.

After thawing, it is elastic, smooth, and of course has no ice crystals and is soft.

After thawing, steaming, frying, and baking are also optional.

Of course, the same quality will be maintained even if it is quickly frozen after the steaming, frying, or baking process.

Furthermore, if slow freezing is carried out, it is possible to form a so-called frozen tofu-like sponge cake, and it can also be made into layers, and in the latter case, when it is compressed and dehydrated after thawing, it becomes fibrous and can be used as a raw material for livestock meat foods.

Especially for red fish, the freshness and pH greatly affect the gel forming ability, but even if the pH is low, for example pH 6, when this plant protein emulsion is added, the gel strength of the emulsion itself can be freely adjusted by adjusting the blending ratio. It is also characterized by the ability to form any gel hardness, and is expected to have a wide range of applications.

In short, the ratio of the vegetable protein emulsion added to the salt-printing contact is important; anything other than 80-120% will not produce a soft, elastic and smooth product.

The present invention is made as described above, and by adding seasonings, vegetables, meat, etc. in the processing step and manufacturing into molds, various unique products can be made.

In this way, the range of applications for fish meat has been expanded, and by preventing freeze denaturation, which causes fish meat to become hard and lumpy, the demand and industrial value have also increased.

The present invention will be explained in detail below with reference to Examples.

Example 1 4 parts of water was added to Alaska pollack salt paste prepared by a conventional method.
A mixed emulsion of 0.9 parts of vegetable oil and 1 part of soybean protein was added in a proportion of 0 to 160% (variable amount) to the salt-grinding contact, and the mixture was cut to 1500 to 30% using a silent cutter and a Stefan cutter.
After stirring at a high speed of 00 rpm for 3 to 5 ml, the molding was performed, and after sitting at 30°C, it was quickly frozen at -160°C for 10 ml, each of which was stored frozen, and fried in oil in the same manner as fish cakes on different days.

The quality was compared using a rheometer and sensory test after being frozen for three months, thawed, fried in oil, and refrigerated for a day and night.

The results are shown in Table 1, and the soybean protein emulsions 80 to 120 obtained a preferable texture with softness in comparison with the salt-based rubbing process.

Example 2 Even if vegetables, seasonings, meat, etc. are mixed in a predetermined ratio with the mixture of the manufacturing method of Example 1, and 50% is added to ingredients for hamburgers, chicken balls, etc. and quickly frozen, the fish meat will not become hard. Because denaturation could be prevented, the result was soft hamburgers and chicken balls instead of the hard hamburgers and chicken balls that were produced in the past.

Although there are products such as hamburgers that contain vegetable protein,
There are only a limited number of products that utilize this gel-forming ability by adding fish meat.

If you add fish meat and freeze it, it will turn out to be a hard and hard texture, but if you use this mixture, the above problem will not occur and you will be able to get a product with very soft texture. .

[Brief explanation of the drawing]

The figure shows the gel strength measured by a rheometer, and in the figure, the numbers are: Salt-grilled contact: Soybean protein emulsion 1 1
00 (parts by weight) 2 0 (parts by weight) 2 90
:103 80
:204 70 :305
60:406 50
:507 40
:608 30 Near 09
20:80.

Claims (1)

[Scope of Claims] 1. Salted surimi made from fish meat such as croaker, pollack or red fish, 1 to 9 parts by weight of edible oil, and 1 to 9 parts by weight of soybean protein.
To 100 parts by weight of the former, 80 to 120 parts by weight of the latter is added to an emulsion prepared by mixing 3 to 4 parts by weight of water or soy milk to 100 parts by weight of the former, mixed with high speed stirring, molded, and refrigerated for 40 to 40 minutes. A method for producing a high protein fish paste product-like food, which is characterized by sitting at ℃ or heating and then quickly freezing. 2. In claim 1, salt printing JIK
A method for producing a high-protein seafood paste-like food, which comprises adding an emulsion and mixing with high-speed stirring, followed by mixing seasonings, vegetables, meat, etc.