JPS6135765A - Method of processing ground fish meat blended with lactic acid bacteria - Google Patents

Abstract

PURPOSE:To obtain a fish meat processed food having improved digestibility, palatability, shelf stability, etc., by blending ground fish meat with salt, a culture solution of lactic acid bacteria, sugar, etc., putting them in a closed container, heating them, fermenting them, and releasing them so that water is gradually evaporated and reduced. CONSTITUTION:Ground fish meat of sardine, Atka mackerel, etc. is blended with 2-5wt% salt, 5-8wt% culture solution of lactic acid bacteria (e.g., Lactobacillus bifidus), 1-2wt% sucrose, and, if necessary, 2-4wt% rice bran, and 1-3wt% wheat flour or starch, and kneaded well. They are put in a closed container so that they are not dried, fermented under heating at 35-40 deg.C for 12-24hr, protein of fish meat is hydrolyzed into amino acids, and saccharides are converted into lactic acid. The blend is then released, heated at 50-75 deg.C for 5-10hr so that water is gradually evaporated, and water in the blend is reduced to 40- 50wt%, to give a fish meat processed product preservable for a long period.

Description

[Detailed Description of the Invention] (a) Purpose of the Invention Fish, especially sardines, are raw fish that cannot be stored at room temperature for a long time when caught in large catches, so the price of the fish plummets and they are used as feed. Although fish are a valuable food source as a protein source, using them as feed is a major loss of resources.

The present invention relates to a processing method of mixing fish meat surimi with lactic acid bacteria, which effectively utilizes fish as a food source of protein, improves nutritional digestibility and absorption, and enhances palatability and preservability as food. With the goal.

(b) Structure of the invention Currently, only 40% of the catch of sardines is used as food. The remaining 60 cm is used as feed or fertilizer, which is an uneconomical use. Fish is an important source of protein as food, but it is difficult to preserve it raw for long periods of time, and even if it is frozen or refrigerated, its nutritional value decreases and the taste deteriorates. Even if methods are taken, they generally cannot prevent the above-mentioned drawbacks. In order to overcome the above-mentioned drawbacks, the present invention uses fish meat from large catches of sardines, atka mackerel, and mackerel as surimi, and mixes lactic acid bacteria with it to ferment a part of the fish meat, decompose it into amino acids, and release flavor components. This is a processing method that allows for increased storage and long-term storage.

The gist of the present invention is as follows. Although the present invention can be used for surimi of all types of fish, it is particularly advantageous for fresh fish (sardines, atka mackerel, and mackerel). Separate and make surimi. The surimi has a water content of 80-85% and a solid content of 15-20%. To the surimi, add 2-5% of common salt and 5-10% of a culture solution of bifidobacteria as lactic acid bacteria. and sugar such as sucrose, grape sugar, fructose, etc. 1~
2%, 2 to 4% of rice bran, and 1 to 3% of wheat flour or starch as needed. The optimum temperature for lactic acid bacteria fermentation is 3.
The temperature is 5-40°C. Salt suppresses the overgrowth of bacteria, sugar converts into lactic acid, rice bran helps fermentation of lactic acid bacteria, and flour or starch improves the water retention of the mixture and hardens it.

The mixture is kept in a closed room at a temperature of 35-40° C. for 12-24 hours without drying. This results in a mixture of amino acids and lactic acid. The mixture is then heated in the open to a temperature of 50-75° C. for several hours to evaporate water to 40-50% and to sterilize, inactivate enzymes and stop fermentation. If animal intestine or cellophane is used for the casing, it can be made into a smoked product, further increasing its preservative properties and writing taste.

Examples of the present invention are shown below.

Fresh sardine fish meat surimi 500 yen! Take the rice and add 10J of salt to it.
' and 5 parts of sucrose, 507' of a solution obtained by culturing bifidobacteria in milk as lactic acid bacteria, and then 151 parts of rice bran and 10 parts of wheat flour.
Add 7, mix well, and heat at 38°C for 12 hours in a sealed container to prevent the surface from drying. The mixture undergoes lactic acid fermentation, has a slightly sour taste, and partially decomposes into amino acids. The admixture is also an easy to open, delicious and appetizing processed food.

(c) Effects of the Invention As described above, the present invention is a novel processing method for fish that can be caught in large numbers, and therefore raw fish can be made into nutritional and palatable preserved foods.

Claims (1)

[Claims] Add 2-5% salt to fish meat surimi and 5-10% lactic acid bacteria culture solution.
Add 1-2% sugar, and if necessary, add 2-4% rice bran and 1-3% wheat flour or starch, mix well, seal tightly to prevent drying, and heat to 35-40℃ for 12-24 hours. Fish meat is heated for 5 to 10 hours to reduce the moisture content of the mixture to 40 to 50% by heating the mixture for 5 to 10 hours so that the mixture is released and the moisture gradually evaporates. Processing method that incorporates lactic acid bacteria from surimi