JPS6062962A - Economical utilization of fish meat - Google Patents

Abstract

PURPOSE:After heat-treated, fish meat is separated into the solid part and the soup, then they are combined with carbohydrates, organic acids and microorganisms producing organic acids and subjected to fermentation, respectively to obtain fibrous food materials and liquid food materials in high yield. CONSTITUTION:Fish meat or its processed product is heated to coagulate its protein, then separated into the solid part and the soup. Then, the solid part is combined with carbohydrates such as glucose and organic acid such as lactic acid, combined with a microorganism producing organic acid, after cooling, such as Lactobacillus bulgarics, subjected to fermentation at a prescribed temperature, aged, then squeezed to make a fibrous material which is suitably used as a raw material for humburger and a liquid suitable for dressing. Further, the above soup is mixed with carbohydrates and organic acids, after cooling, a microorganism producing organic acids is added thereto to effect fermentation at a prescribed temperature under stirring to obtain a liquid protein which is suitably used as a starting material for lactic acid beverage.

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention heats fish meat or its processed products, separates them into solid matter and broth, adds carbohydrates and organic acids to the solid matter, and then heats the fish meat or its processed products. Organic acid-producing bacteria are added, allowed to stand still or stirred in a closed or semi-open state, fermented and aged within a specified temperature range for a specified period of time corresponding to the purpose, and the resulting product is compressed to form a fibrous material and liquid. On the other hand, carbohydrates and alcoholic acid are added to the broth, and after cooling, organic acid-producing bacteria are added and fermentation is carried out for a predetermined period of time corresponding to the purpose while maintaining a predetermined temperature range in a sealed state. The present invention relates to a method for effectively utilizing fish meat by applying a process for obtaining a protein drink.

Although a technology for fermentation by adding microorganisms to fish or livestock meat has already been developed, there are still problems with the conditions and so on, so it has not been put to practical use. Recently, from the viewpoint of effective utilization of marine products, how to commercialize raw materials with high yield has become an important issue for this industry.

The present inventors heated the raw material fish meat to separate it into solid matter and liquid juice, processed each of them by the method detailed below, and made both into effective and delicious food or liquid protein. They succeeded in developing the technology and finally completed the present invention.

The present invention will be explained in detail below.

First of all, the raw materials used in Honkomei are white fish such as cod and pollock cod, red fish such as sardines,
Krill is a type of crustacean such as mackerel.

Shrimp etc. are used.

The raw material for these is phyto. It is preferable to use fillet or ground meat, and first heat the protein to thermally coagulate it! After being combined and sterilized, they are classified into solids and broth (liquid). The following steps are applied to the solid material and broth obtained here.

(1) Processing method for solid materials Contains a carbon source necessary for the growth of useful microorganisms and 1+L, which is favorable for the growth of lactic acid bacteria or other organic acid-producing bacteria.
(If you want to add #1 and shred the P & fibers using a rotary stirrer to make the fish fibers, use a kneader to add the Luctol + that has been cultured in advance.
acillus delbriic −+ti;, 1.
bu1garicus, L, brevis, L, Ca5
ei.

L, Vil Mountain 1eSCellS, L, desi (Ii
0311S, 5treptococcustl+er
mopbilus, St 1actis, St, c
Add starters such as remoris, ・-・-,
Fermentation for 1 to 21 days at a relatively low temperature of 5 to 20 degrees Celsius,
Aging is done in a closed or semi-closed condition depending on the purpose. l1
11 has a pH of 4.0 to 5.0 depending on the growth rate of lactic acid bacteria.
Adjust to 5.

Most of the fish odor disappears in about 3 days, but it is desirable to continue fermentation and aging for about 7 to 21 days to completely remove the fish odor from the inside.

When the fermented and aged product obtained here is pressed, it is separated into solid matter and liquid juice. This liquid juice can be used as a dressing by adding oils, fats, vA seasonings, spices, etc. to create a mild sour taste. It is possible to obtain a product with a good taste.

For solid products, it is possible to obtain tasteless and odorless fish fibers by washing and dehydrating them, and using this material as raw material, seasonings and other meat, fish, etc. can be mixed as necessary to make hamburgers. , shumai, gyoza, etc., were far more delicious than marine beef and FPC; In particular, the fishy odor characteristic of red fish such as sardines was completely eliminated, and the meat was of high quality and hard to believe that it was raw fish meat.

Historically, drying this solid material made it possible to store it for a long time.
If necessary, the product had reconstitution properties by rehydrating it with water, and as shown above, it could be used satisfactorily as a cooked product such as hamburgers, and a remarkable improvement in aroma and taste, which is thought to be due to dryness, was observed.

(2) Processing method for broth (liquid) For the broth, organic acids are added to provide a carbon source necessary for the growth of useful microorganisms and a 1111 region favorable for the growth of lactic acid bacteria or other organic acid-producing bacteria. , add the pre-cultured Lac to this while stirring using a jar.
tobacil lus dell+ -+1ick
ii, L, Bula cus, L, old evis,
L, Ca5ei.

5trelltOCOC+Cll5 Lll'1l10
1J old 1us, St Iactis, Stcrem
Add starters such as oris! Fermentation is carried out at a relatively low temperature range of 1 to 20'C for 1 to 14 days. It is desirable to carry out such operations in a honeymoon state, but even a small amount of bacteria intrusion did not have a major effect on the purpose.

1+H is adjusted to around 1+H5.3 using a dilute organic acid. In about 3 days, a soymilk-like cloudy liquid is obtained, which becomes a U-vinegar lactic acid drink. If PIIt fermentation continues in history, Yogurt I
- The viscosity increases. The solid content is in a suspended state, but in this state, the particles are coarse, so in order to make the particles finer, they are pulverized using a micronizer to make them suspended and emulsified.

It is rich in low-molecular proteins, peptides, and amino acids, has a sour taste and no fishy odor, so by adding seasoning 11 etc., it becomes a lactic acid drink when it is in liquid form, and by spray drying or freeze-drying, it can be used as a confectionery raw material. It is also used for various purposes, and is suitable for baby food and geriatric food due to its nutritional balance.

As explained in detail above, this processing method is dedicated to the effective utilization of fish meat.

Next, the present invention will be specifically explained using examples.

Example 1 Ikyoryo used Sukemune dropfish. Iuct for starter
obacillus casei, L, old ev+s,
L, viri+Iesce++s.

LJesidiosus, L, bul (7aricu
S, L, delbrueckii.

5trelltO-COCIIS t++er+no1
111iiius bacteria were used.

As a starter medium, GYP medium was used for delbrueckii, M1+3 medium was used for L. and viridesccns, and milk medium was used for other bacterial species. What is the fermentation method? The test was carried out by standing still at +C, +3°C, 2o'c.

10 klJ of Sukemune minced meat was heat sterilized in an autoclave and separated into solid matter and broth.

(1) Add 1480 cc of a separately sterilized 50% glucose solution and 14801 J of starters of various types of bacteria pre-cultured to 1400 liters of solid material separated by 5 f, and add lactic acid to 1115.3
1) Make 11 adjustments and cover the surface of the contents in the preparation tank with a sheet having gas barrier properties to avoid contact with air as much as possible.

The fermentation containers for each type of bacteria were heated at 5℃, 13c, 2o'
Place in the incubator shown in c., stir, and cover to make the fermentation conditions uniform for the contents of the preparation tank. It is desirable to carry out the operation in an aseptic manner, but even if a small amount of bacteria enters, the purpose can be achieved by adjusting the l+tl at the beginning of the fermentation and stirring occasionally as the fermentation progresses. There is almost no difference between bacterial species, and fermentation proceeds in the same way.

In the case of the 5'C fermentation treatment, it took 30 days to remove the fishy odor, but in the case of the 13°C fermentation treatment, the fishy odor was almost gone within 7 days. After 7 days, the pH rapidly decreased, indicating that lactic acid bacteria were actively proliferating. Most of the added sugar is consumed within 14 days, and 1+H no longer decreases. There was no fishy odor at all.

In the case of the 20°C fermentation treatment, the fish odor was hardly felt after 4 days, and no fish odor was felt at all after 8 days. At this point, IJll also dropped significantly, 1184,! It became l.

Fermentation is terminated when no fishy odor is detected, and the contents of the brewing tank are filtered through a press filter to obtain solid matter of 5,690 yen and liquid juice of 4 yen.
6001J.

When the solid material was washed and exposed to water, white, clean, fibrous, tasteless and odorless fish meat 42 (10 (J) was obtained.

For the liquid juice, 100 cc of fat, 50 ml of seasoning, and spices were added to obtain a dressing with a mild taste.

(2) 50% glucose solution that was separately sterilized in 2500 cc of boiling liquid from which solids were separated after heat sterilization for Boiled Si 1! Add 100cc and 500g of starter for each type of bacteria, apply lactic acid RL+patch, 3niL1
Place in an incubator at 5'C, 13℃, and 20℃, stirring occasionally, and incubate at 20℃ for 40 days for 5'C fermentation and 21 days for 13''CM fermentation.
! In the case of fermentation, after fermentation for 8 days, fermentation for aging was performed at 13°C for about 7 days. The longer the number of days of fermentation during this period, the more the ripening progressed and the better the flavor was obtained. In addition, low-temperature fermentation required a considerably longer number of days, but generally produced products with good flavor. 10 pieces of sucrose for these fermented products
By adding 0q, U vinegar-spill lactic acid drink 320
0ccf was obtained.

Although there was a slight difference in flavor, almost the same product was obtained for each type of bacteria.

Example 2 As a raw material, 10 kg (l) of Sukemune cod was used.

Start t,? [,L,brevis, L,ca
sei, S, tl+e−rmol+l+ i l u
A milk culture medium starter containing a mixture of three bacterial species of S. was used. The fermentation method was static fermentation at 13°C and 20C.

Feet of Sukemune cod were heat sterilized and separated into solid matter and broth.

(1) For solid foods, fish meat 11i @ 7500 (loosen the meat tissue without breaking the J, and 30% glucose > 8 liquid 'H + 00
Add CG and 1500 g of starter and mix with lactic acid! i,
Adjust to 0. Unlike the case of Example 1, for the sake of stirring lightly so as not to cut the fish meat #@ fibers as much as possible, 1+
H was adjusted to be low throughout the treetops.

Fermentation treatment was carried out in accordance with Example 1 in incubators 13c and 20c, with no contact with air. 1
There was no fishy odor at all after 18 days for 3°C fermentation and 10 days for 2U'c fermentation.

At this point, the fermentation was completed and the solids and liquid were separated by centrifugation.

When the solid material was washed with water and exposed to water, a tasteless and odorless fish meat with longer fibers than in Example 1 was obtained.

Fish meat #J & lft4!1 (10) obtained in this manner showed no change in properties even after being frozen and stored.

After thawing, seasonings and meat were added, and when the meat was cooked into hamburgers, shumai, and gyoza, the resulting products looked good enough to be hard to believe were fish meat.

(2) When the broth was fermented at 13°C and 20°C in the same manner as in Example 1, fermented sour milk with the same tl was obtained. Based on this history, when an emulsifier was added and mixed, A relatively uniform emulsified vXll was obtained.

Example 3 Isosyphylle 1Okl:l was used as the raw stone, and the 3 bacterial species mixed starter of Example 2 was used as the starter.

In the Sake M method, fermentation was carried out with stirring at 20°C.

(1) For solids, 1500cc of 50% glucose solution and 1 starter! +
Add tlOri and pt with lactic acid! The fermentation temperature was adjusted to 5.3, and anaerobic stirring fermentation was carried out at 20°C using a Schafer Mentor. After 3 days, there was almost no fishy odor, and after 5 days of fermentation, there was no fishy odor at all.

Depending on the degree of agitation, some fish fibers were found to be somewhat short.

When these fish fibers 45001J were dried, a food material 1!1 (IOIJ) that could withstand long-term storage was obtained.

(2) The broth was stirred and fermented to completion at 20°C using a Shear 7 Armenter. After 6 days, you won't notice any fishy odor at all.
For aging, add 5% glucose to 11 & 13
When secondary fermentation was carried out for 7 days at 'C', 10 cc of liquid protein 26 was obtained which had a sweet, sour, refreshing and pleasant taste.

Historically, when this was freeze-dried (or spray-dried),
Fifty grams of fermented fish powder suitable for confectionery material was obtained.

Claims (1)

[Claims] 1. After heating the fish meat or its processed products, separate it into solid matter and broth, add carbohydrates and organic acids to the solid matter, and after cold FJI add m-acid producing bacteria and leave it still. Alternatively, a process of stirring, fermenting and maturing within a predetermined temperature range, and then pressing to obtain a fibrous material and a liquid is applied, and carbohydrates and organic acids are added to the broth, and after cooling, the organic acid is added. Add the producing bacteria and stir while maintaining the specified temperature range #1
．． A method for effectively utilizing fish meat by applying a process of fermenting it to obtain liquid protein.