JPS6142550B2 - - Google Patents
Info
- Publication number
- JPS6142550B2 JPS6142550B2 JP53152706A JP15270678A JPS6142550B2 JP S6142550 B2 JPS6142550 B2 JP S6142550B2 JP 53152706 A JP53152706 A JP 53152706A JP 15270678 A JP15270678 A JP 15270678A JP S6142550 B2 JPS6142550 B2 JP S6142550B2
- Authority
- JP
- Japan
- Prior art keywords
- meat
- fish
- amino acids
- sugars
- alkaline salt
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Expired
Links
- 241000251468 Actinopterygii Species 0.000 claims description 18
- 235000000346 sugar Nutrition 0.000 claims description 16
- 150000001413 amino acids Chemical class 0.000 claims description 14
- 159000000011 group IA salts Chemical class 0.000 claims description 12
- 150000008163 sugars Chemical class 0.000 claims description 12
- 239000012266 salt solution Substances 0.000 claims description 10
- 239000000243 solution Substances 0.000 claims description 9
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 7
- 238000004519 manufacturing process Methods 0.000 claims description 4
- 235000019688 fish Nutrition 0.000 description 18
- 235000013372 meat Nutrition 0.000 description 18
- 229940024606 amino acid Drugs 0.000 description 12
- 235000019465 surimi Nutrition 0.000 description 9
- FBPFZTCFMRRESA-FSIIMWSLSA-N D-Glucitol Natural products OC[C@H](O)[C@H](O)[C@@H](O)[C@H](O)CO FBPFZTCFMRRESA-FSIIMWSLSA-N 0.000 description 7
- 239000000600 sorbitol Substances 0.000 description 7
- 239000007864 aqueous solution Substances 0.000 description 5
- UIIMBOGNXHQVGW-UHFFFAOYSA-M Sodium bicarbonate Chemical compound [Na+].OC([O-])=O UIIMBOGNXHQVGW-UHFFFAOYSA-M 0.000 description 4
- 229910019142 PO4 Inorganic materials 0.000 description 3
- KWYUFKZDYYNOTN-UHFFFAOYSA-M Potassium hydroxide Chemical compound [OH-].[K+] KWYUFKZDYYNOTN-UHFFFAOYSA-M 0.000 description 3
- CDBYLPFSWZWCQE-UHFFFAOYSA-L Sodium Carbonate Chemical compound [Na+].[Na+].[O-]C([O-])=O CDBYLPFSWZWCQE-UHFFFAOYSA-L 0.000 description 3
- UIIMBOGNXHQVGW-DEQYMQKBSA-M Sodium bicarbonate-14C Chemical compound [Na+].O[14C]([O-])=O UIIMBOGNXHQVGW-DEQYMQKBSA-M 0.000 description 3
- HEMHJVSKTPXQMS-UHFFFAOYSA-M Sodium hydroxide Chemical compound [OH-].[Na+] HEMHJVSKTPXQMS-UHFFFAOYSA-M 0.000 description 3
- 230000006866 deterioration Effects 0.000 description 3
- PXEDJBXQKAGXNJ-QTNFYWBSSA-L disodium L-glutamate Chemical compound [Na+].[Na+].[O-]C(=O)[C@@H](N)CCC([O-])=O PXEDJBXQKAGXNJ-QTNFYWBSSA-L 0.000 description 3
- 235000013923 monosodium glutamate Nutrition 0.000 description 3
- NBIIXXVUZAFLBC-UHFFFAOYSA-K phosphate Chemical compound [O-]P([O-])([O-])=O NBIIXXVUZAFLBC-UHFFFAOYSA-K 0.000 description 3
- 239000010452 phosphate Substances 0.000 description 3
- 229940073490 sodium glutamate Drugs 0.000 description 3
- 239000001488 sodium phosphate Substances 0.000 description 3
- RYFMWSXOAZQYPI-UHFFFAOYSA-K trisodium phosphate Chemical compound [Na+].[Na+].[Na+].[O-]P([O-])([O-])=O RYFMWSXOAZQYPI-UHFFFAOYSA-K 0.000 description 3
- 210000001835 viscera Anatomy 0.000 description 3
- DHMQDGOQFOQNFH-UHFFFAOYSA-N Glycine Chemical compound NCC(O)=O DHMQDGOQFOQNFH-UHFFFAOYSA-N 0.000 description 2
- 241000785681 Sander vitreus Species 0.000 description 2
- 238000004061 bleaching Methods 0.000 description 2
- 230000018044 dehydration Effects 0.000 description 2
- 238000006297 dehydration reaction Methods 0.000 description 2
- BNIILDVGGAEEIG-UHFFFAOYSA-L disodium hydrogen phosphate Chemical compound [Na+].[Na+].OP([O-])([O-])=O BNIILDVGGAEEIG-UHFFFAOYSA-L 0.000 description 2
- 238000003306 harvesting Methods 0.000 description 2
- 235000017557 sodium bicarbonate Nutrition 0.000 description 2
- 229910000030 sodium bicarbonate Inorganic materials 0.000 description 2
- 229910000162 sodium phosphate Inorganic materials 0.000 description 2
- 235000011008 sodium phosphates Nutrition 0.000 description 2
- 238000005507 spraying Methods 0.000 description 2
- BVKZGUZCCUSVTD-UHFFFAOYSA-L Carbonate Chemical compound [O-]C([O-])=O BVKZGUZCCUSVTD-UHFFFAOYSA-L 0.000 description 1
- 241000722713 Carcharodon carcharias Species 0.000 description 1
- 239000004375 Dextrin Substances 0.000 description 1
- 229920001353 Dextrin Polymers 0.000 description 1
- 239000004471 Glycine Substances 0.000 description 1
- 241001417494 Sciaenidae Species 0.000 description 1
- 241000269821 Scombridae Species 0.000 description 1
- 229930006000 Sucrose Natural products 0.000 description 1
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 230000007850 degeneration Effects 0.000 description 1
- 238000004925 denaturation Methods 0.000 description 1
- 230000036425 denaturation Effects 0.000 description 1
- 235000019425 dextrin Nutrition 0.000 description 1
- 235000020640 mackerel Nutrition 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 235000011118 potassium hydroxide Nutrition 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 150000003839 salts Chemical class 0.000 description 1
- 229910000029 sodium carbonate Inorganic materials 0.000 description 1
- 235000011121 sodium hydroxide Nutrition 0.000 description 1
- 238000003756 stirring Methods 0.000 description 1
- 239000005720 sucrose Substances 0.000 description 1
- 229910000406 trisodium phosphate Inorganic materials 0.000 description 1
- 235000019801 trisodium phosphate Nutrition 0.000 description 1
Classifications
-
- B—PERFORMING OPERATIONS; TRANSPORTING
- B05—SPRAYING OR ATOMISING IN GENERAL; APPLYING FLUENT MATERIALS TO SURFACES, IN GENERAL
- B05B—SPRAYING APPARATUS; ATOMISING APPARATUS; NOZZLES
- B05B5/00—Electrostatic spraying apparatus; Spraying apparatus with means for charging the spray electrically; Apparatus for spraying liquids or other fluent materials by other electric means
- B05B5/025—Discharge apparatus, e.g. electrostatic spray guns
- B05B5/03—Discharge apparatus, e.g. electrostatic spray guns characterised by the use of gas, e.g. electrostatically assisted pneumatic spraying
- B05B5/032—Discharge apparatus, e.g. electrostatic spray guns characterised by the use of gas, e.g. electrostatically assisted pneumatic spraying for spraying particulate materials
Landscapes
- Processing Of Meat And Fish (AREA)
- Fish Paste Products (AREA)
Description
【発明の詳細な説明】
本発明は魚類すり身を製造する方法に関するも
のである。DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a method for producing minced fish.
更に詳細には、本発明は、魚類の変性を防止し
つつ高品質のすり身を製造する方法に関するもの
である。 More specifically, the present invention relates to a method for producing high-quality surimi while preventing degeneration of fish.
一般に、魚類は漁獲直後から品質の変化が起
り、しだいに劣化してくる。特に、すり身にする
ために圧搾採肉機にかけたときに急激にはげしい
劣化を起してしまう。劣化の程度は魚の種類によ
つてもかなり差があるが、劣化がはげしいものほ
どかまぼこにしたとき品質が悪くなり、極端な場
合はとうていかまぼこにはならないようなすり身
になつてしまうようなこともある。 In general, the quality of fish begins to change immediately after it is caught, and it gradually deteriorates. In particular, when it is put through a meat press to make surimi, it rapidly deteriorates. The degree of deterioration varies considerably depending on the type of fish, but the more deteriorated the fish, the worse the quality will be when made into kamaboko, and in extreme cases, the fish may end up with surimi that cannot be made into kamaboko at all. be.
普通、かまぼこに適したものとして用いられて
いるすけそうだら、ぐちなどの白身の魚にあつて
も古いものであつたり、処理方法が悪かつたりす
れば、たちまち品質は劣化し、得られたり身の品
位が低くなつてしまつていた。 Normally, walleye, which are suitable for making kamaboko, are white-fleshed fish such as walleye, but if they are old or processed improperly, the quality will quickly deteriorate and the quality of the fish will deteriorate. My personal dignity had deteriorated.
本発明者らは、魚類の変性を防止し、高品質の
すり身を得るために鋭意研究した結果魚類を糖類
及び／又はアミノ酸類の溶液又は糖類及び／又は
アミノ酸類を含有するアルカリ性塩類の溶液の存
在下で採肉すると、採肉時に起る急激な品質の劣
化をかなり防止できることを見出した。 As a result of intensive research to prevent fish denaturation and obtain high-quality surimi, the present inventors have discovered that fish can be treated with a solution of sugars and/or amino acids or an alkaline salt solution containing sugars and/or amino acids. It has been found that when meat is harvested in the presence of meat, rapid deterioration in quality that occurs during meat harvest can be significantly prevented.
本発明は、この知見から完成されたもので、頭
と内臓を除去した魚類、ブロツクに切断した魚
類、フイレーなどを採肉処理する際に糖類及び／
又はアミノ酸類の溶液又は糖類及び／又はアミノ
酸類を含有するアルカリ性塩類溶液の存在下で行
い、后、水又はアルカリ性塩類溶液を用いて晒し
を行うことを特徴とする魚類すり身の製造法であ
る。 The present invention was completed based on this knowledge, and when processing fish from which the head and internal organs have been removed, fish cut into blocks, fillets, etc., sugar and/or
Alternatively, it is a method for producing fish surimi, which is carried out in the presence of an amino acid solution or an alkaline salt solution containing sugars and/or amino acids, and then bleached using water or an alkaline salt solution.
本発明において処理されるものは魚類一般であ
る。小型の魚であれば、頭と内臓を除去した程度
でよく、また、大型の魚であればブロツク状に切
断されたものであり、更に、フイレー状にしたも
のでもよい。 Fish in general are treated in the present invention. If it is a small fish, it is sufficient to remove the head and internal organs, and if it is a large fish, it may be cut into blocks or even fillets.
これら魚類は採肉機にかけられるが、本発明に
おいては、この採肉機の採肉部分が溶液で満され
ているか、または、溶液がたえず散布または噴射
されることができるようになつたものでなければ
ならない。 These fish are subjected to a meat-picking machine, and in the present invention, the meat-picking part of the meat-picking machine is filled with a solution, or the solution is constantly sprayed or sprayed. There must be.
本発明で使用される糖類としては、ソルビトー
ル、デキストリン、蔗糖などがあり、またアミノ
酸類としてはグルタミン酸ソーダ、グリシンなど
がある。これら糖類、アミ酸類は単独又は混合し
て用いられる。濃度としては、糖類及び／又はア
ミノ酸類の合計で0.1〜20％程度、好ましくは0.5
〜３％程度である。又、糖類及び／又はアミノ酸
類を含有するアルカリ性塩類溶液を用いる場合
は、糖類及び／又はアミノ酸類合計で0.1〜20
％、好ましくは0.5〜３％含有する水溶液に重炭
酸ソーダ、炭酸ソーダ、リン酸２ソーダ、重合リ
ン酸ソーダ等のアルカリ性塩類を添加し、PHを
7.0〜8.5に調節した溶液が用いられる。 Examples of sugars used in the present invention include sorbitol, dextrin, and sucrose, and examples of amino acids include sodium glutamate and glycine. These saccharides and amino acids may be used alone or in combination. The concentration is about 0.1 to 20% in total of sugars and/or amino acids, preferably 0.5%.
It is about 3%. In addition, when using an alkaline salt solution containing sugars and/or amino acids, the total amount of sugars and/or amino acids is 0.1 to 20.
%, preferably 0.5 to 3%, to an aqueous solution containing an alkaline salt such as sodium bicarbonate, soda carbonate, di-sodium phosphate, or polymerized sodium phosphate to adjust the pH.
A solution adjusted to 7.0 to 8.5 is used.
糖類及び／又はアミノ酸類又は、これにアルカ
リ性塩類を添加した溶液の存在下で採肉された肉
身は水又はアルカリ性塩類溶液を用いて晒しが行
なわれる。 Meat that has been harvested in the presence of sugars and/or amino acids, or a solution in which alkaline salts are added thereto, is bleached using water or an alkaline salt solution.
晒しは、例えば、一定容器中に採肉を入れ、こ
れに水又はアルカリ性塩類溶液を入れて十分撹拌
し、水溶性蛋白を除去し、これを圧搾、水分を除
去して行なわれる。 Bleaching is carried out, for example, by placing the meat in a container, adding water or an alkaline salt solution to the container, thoroughly stirring the mixture to remove water-soluble proteins, and squeezing the meat to remove moisture.
ここで用いる塩類としては重炭酸ソーダ、炭酸
ソーダ、リン酸２ソーダ、リン酸３ソーダ、重合
リン酸ソーダがあり、濃度は0.01〜3.5％に調整
され、必要に応じてカセイソーダ、カセイカリ等
によつてPHを7.0〜8.5に調整される。 The salts used here include sodium bicarbonate, sodium carbonate, di-sodium phosphate, tri-sodium phosphate, and polymerized sodium phosphate.The concentration is adjusted to 0.01 to 3.5%, and the pH is adjusted with caustic soda, caustic potash, etc. as necessary. will be adjusted from 7.0 to 8.5.
晒しが終り、脱水された後は、そのままもしく
は冷凍してすり身となる。 Once exposed and dehydrated, it can be left as is or frozen to make surimi.
以上のように、本発明においては、糖類及び／
又はアミノ酸類の溶液又は糖類及び／又はアミノ
酸類を含有するアルカリ性塩類溶液を用いて採肉
したために魚肉の品質劣化を顕著に防止し得、更
には安価な水又はアルカリ性塩類溶液を大量に用
いて晒しを有効に行うことができたものである。 As mentioned above, in the present invention, sugars and/or
Or, because the meat is harvested using an amino acid solution or an alkaline salt solution containing sugars and/or amino acids, deterioration in the quality of fish meat can be significantly prevented, and furthermore, a large amount of inexpensive water or alkaline salt solution can be used. The exposure could be done effectively.
次に本発明の実施例を示す。 Next, examples of the present invention will be shown.
実施例 １
メジロザメをブロツク状に切断し、水を散布で
きるようにした採肉機にかけ、採肉時には１％ソ
ルビトールと１％グルタミン酸ソーダを含有する
水溶液を十分散布しながら採肉した。肉部は５倍
量の水で４回晒し、脱水後、砂糖４％、ソルビト
ール４％、重合リン酸塩0.2％を添加して撹拌擂
潰し、急速冷凍し、冷凍すり身を製造した。Example 1 A white shark was cut into blocks and placed in a meat harvesting machine capable of spraying water, and the meat was harvested while thoroughly spraying an aqueous solution containing 1% sorbitol and 1% sodium glutamate. The meat part was exposed four times in 5 times the amount of water, and after dehydration, 4% sugar, 4% sorbitol, and 0.2% polymerized phosphate were added, stirred and crushed, and quickly frozen to produce frozen surimi.
実施例 ２
市場水場后、サバをフイレーとし、これを、１
％ソルビトールと１％グルタミン酸ソーダを含む
水溶液を更に重炭酸ソーダを添加してPH＝7.8に
調整した溶液をはつた水中採肉機で採肉し、肉部
を５倍量の１％重炭酸ソーダ水溶液で４回晒しを
行い、后、砂糖４％、ソルビトール４％、重合リ
ン酸塩0.2％を添加混合し、−70℃で急速凍結し、
冷凍すり身を製造した。Example 2 After the market watering hole, mackerel is used as fillet, and this is 1
Meat was harvested using an underwater meat harvester using an aqueous solution containing % sorbitol and 1% sodium glutamate, which was adjusted to pH=7.8 by adding sodium bicarbonate, and the meat was soaked 4 times in 5 times the amount of 1% sodium bicarbonate aqueous solution. After bleaching, 4% sugar, 4% sorbitol, and 0.2% polymerized phosphate were added and mixed, and quickly frozen at -70℃.
Frozen surimi was produced.
実施例 ３
グチを市場水揚後、頭及び内臓を除去し、１％
ソルビトール溶液をはつた水中採肉機で採肉し、
肉部を５倍量の１％重炭酸ソーダ水溶液で４回晒
し、脱水後、砂糖４％、ソルビトール４％、重合
リン酸塩0.2％添加し、撹拌擂潰し、−70℃で急速
凍結して2.6Kgの冷凍すり身を製造した。Example 3 After landing a croaker at the market, the head and internal organs were removed, and 1%
Meat is harvested using an underwater meat harvester filled with sorbitol solution,
The meat part was exposed 4 times to 5 times the amount of 1% sodium bicarbonate aqueous solution, and after dehydration, 4% sugar, 4% sorbitol, and 0.2% polymerized phosphate were added, stirred and crushed, and quickly frozen at -70℃ to yield 2.6Kg. Frozen surimi was produced.
Claims (1)
糖類及び／又はアミノ酸類を含有するアルカリ性
塩類溶液の存在下で採肉し、后、水又はアルカリ
性塩類溶液を用いて晒しを行うことを特徴とする
魚類すり身の製造法。1 Fish is harvested in the presence of a solution of sugars and/or amino acids or an alkaline salt solution containing sugars and/or amino acids, and then bleached using water or an alkaline salt solution. A method for producing fish paste.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP15270678A JPS5581570A (en) | 1978-12-12 | 1978-12-12 | Preparation of ground fish meat |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP15270678A JPS5581570A (en) | 1978-12-12 | 1978-12-12 | Preparation of ground fish meat |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPS5581570A JPS5581570A (en) | 1980-06-19 |
| JPS6142550B2 true JPS6142550B2 (en) | 1986-09-22 |
Family
ID=15546360
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP15270678A Granted JPS5581570A (en) | 1978-12-12 | 1978-12-12 | Preparation of ground fish meat |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPS5581570A (en) |
Families Citing this family (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US4371557A (en) * | 1981-01-21 | 1983-02-01 | General Foods Corporation | Maintenance of protein quality in foods containing reducing sugars |
| JPH01252272A (en) * | 1988-04-01 | 1989-10-06 | Towa Kasei Kogyo Kk | Quality improver for addition to freezed ground fish meat and production of freezed ground fish meat using same |
| JP2000262252A (en) * | 1999-01-11 | 2000-09-26 | Aoba Kasei Kk | Agent for inhibiting denaturation of protein, ground meat whose frozen denaturation is inhibited and production of the food and production of fish paste product |
| CA2434146C (en) * | 2001-01-11 | 2007-03-20 | Japantechno Ltd., Co. | Method for treating fresh fish |
| JP5466329B1 (en) * | 2013-10-03 | 2014-04-09 | 聖一 村上 | Method for producing fishery product, fishery product and preservative |
-
1978
- 1978-12-12 JP JP15270678A patent/JPS5581570A/en active Granted
Also Published As
| Publication number | Publication date |
|---|---|
| JPS5581570A (en) | 1980-06-19 |
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