JPS6142551B2 - - Google Patents
Info
- Publication number
- JPS6142551B2 JPS6142551B2 JP53159278A JP15927878A JPS6142551B2 JP S6142551 B2 JPS6142551 B2 JP S6142551B2 JP 53159278 A JP53159278 A JP 53159278A JP 15927878 A JP15927878 A JP 15927878A JP S6142551 B2 JPS6142551 B2 JP S6142551B2
- Authority
- JP
- Japan
- Prior art keywords
- amino acids
- meat
- sugars
- fish
- surimi
- 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
- 235000000346 sugar Nutrition 0.000 claims description 19
- 150000001413 amino acids Chemical class 0.000 claims description 17
- 235000013372 meat Nutrition 0.000 claims description 17
- 150000008163 sugars Chemical class 0.000 claims description 15
- 241000251468 Actinopterygii Species 0.000 claims description 10
- 239000000243 solution Substances 0.000 claims description 10
- 235000019465 surimi Nutrition 0.000 claims description 9
- 159000000011 group IA salts Chemical class 0.000 claims description 8
- 238000004061 bleaching Methods 0.000 claims description 7
- 239000012266 salt solution Substances 0.000 claims description 6
- 238000003306 harvesting Methods 0.000 claims description 5
- 238000004519 manufacturing process Methods 0.000 claims description 3
- 229940024606 amino acid Drugs 0.000 description 15
- 235000019688 fish Nutrition 0.000 description 10
- 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 3
- 230000006866 deterioration Effects 0.000 description 3
- 238000000605 extraction Methods 0.000 description 3
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 description 3
- 235000013923 monosodium glutamate Nutrition 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
- 229910019142 PO4 Inorganic materials 0.000 description 2
- UIIMBOGNXHQVGW-UHFFFAOYSA-M Sodium bicarbonate Chemical compound [Na+].OC([O-])=O UIIMBOGNXHQVGW-UHFFFAOYSA-M 0.000 description 2
- 230000018044 dehydration Effects 0.000 description 2
- 238000006297 dehydration reaction Methods 0.000 description 2
- 238000004925 denaturation Methods 0.000 description 2
- 230000036425 denaturation Effects 0.000 description 2
- 238000000034 method Methods 0.000 description 2
- NBIIXXVUZAFLBC-UHFFFAOYSA-K phosphate Chemical compound [O-]P([O-])([O-])=O NBIIXXVUZAFLBC-UHFFFAOYSA-K 0.000 description 2
- 239000010452 phosphate Substances 0.000 description 2
- 229940073490 sodium glutamate Drugs 0.000 description 2
- 238000011282 treatment Methods 0.000 description 2
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 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
- 229920001353 Dextrin Polymers 0.000 description 1
- 239000004375 Dextrin Substances 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
- UIIMBOGNXHQVGW-DEQYMQKBSA-M Sodium bicarbonate-14C Chemical compound [Na+].O[14C]([O-])=O UIIMBOGNXHQVGW-DEQYMQKBSA-M 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
- 239000007844 bleaching agent Substances 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 235000019425 dextrin Nutrition 0.000 description 1
- BNIILDVGGAEEIG-UHFFFAOYSA-L disodium hydrogen phosphate Chemical compound [Na+].[Na+].OP([O-])([O-])=O BNIILDVGGAEEIG-UHFFFAOYSA-L 0.000 description 1
- 230000008014 freezing Effects 0.000 description 1
- 238000007710 freezing Methods 0.000 description 1
- 235000020640 mackerel Nutrition 0.000 description 1
- 239000004223 monosodium glutamate Substances 0.000 description 1
- 235000020991 processed meat Nutrition 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 229910000030 sodium bicarbonate Inorganic materials 0.000 description 1
- 235000017557 sodium bicarbonate Nutrition 0.000 description 1
- 239000001488 sodium phosphate Substances 0.000 description 1
- 229910000162 sodium phosphate Inorganic materials 0.000 description 1
- UIIMBOGNXHQVGW-UHFFFAOYSA-N sodium;hydron;carbonate Chemical compound [Na+].OC(O)=O UIIMBOGNXHQVGW-UHFFFAOYSA-N 0.000 description 1
- 238000003756 stirring Methods 0.000 description 1
- 239000005720 sucrose Substances 0.000 description 1
- RYFMWSXOAZQYPI-UHFFFAOYSA-K trisodium phosphate Chemical compound [Na+].[Na+].[Na+].[O-]P([O-])([O-])=O RYFMWSXOAZQYPI-UHFFFAOYSA-K 0.000 description 1
Landscapes
- Processing Of Meat And Fish (AREA)
- Fish Paste Products (AREA)
Description
【発明の詳細な説明】
本発明は、すり身を製造する際の晒しにおける
変性を防止し、高品質の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 high-quality surimi by preventing denaturation during exposure during production of surimi.
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
場合は、採肉処理、晒し処理、冷凍処理等が順次
行なわれるが、これら各処理がすべて品質を劣化
する傾向にある。 In general, the quality of fish begins to change immediately after it is caught, and it gradually deteriorates. In particular, when making surimi, processes such as meat extraction, bleaching, and freezing are performed in sequence, but all of these processes tend to deteriorate the quality.
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／又はアミノ酸類とアルカリ性塩類の溶液を用
いて晒しを行うことによつて、品質の劣化を防止
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 prepared using a solution of sugars and/or amino acids, or a solution of sugars and/or amino acids and alkaline salts. It has been found that deterioration of quality can be prevented by bleaching using.
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体、ブロツクに切断した魚
体、フイレーなどを採肉処理した後、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晒し
を行い、品質の劣化を防止する方法である。 The present invention was completed based on this knowledge, and after processing the fish body from which the head and internal organs have been removed, the fish body cut into blocks, the fillet, etc., sugar and/or
Alternatively, bleaching is performed using an amino acid solution or an alkaline salt solution containing sugars and/or amino acids to prevent quality deterioration.
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。これら魚類は採肉機による採肉処理
にかけられる。採肉処理としては空中採肉処理、
水中採肉処理等があるが、これらのうちいずれの
処理でもよい。 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. These fish are subjected to meat extraction processing using a meat extraction machine. Meat processing includes aerial meat processing,
There are underwater meat harvesting treatments, etc., and any of these treatments may be used.
本発明においては、ここに採肉処理された肉身
は糖類及び／又はアミノ酸類の溶液又は糖類及
び／又はアミノ酸を含有するアルカリ性塩類溶液
を用いて晒が行なわれる。 In the present invention, the processed meat is bleached using a solution of sugars and/or amino acids or an alkaline salt solution containing sugars and/or amino acids.
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、アミノ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
It is about 0.5 to 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.
晒は、例えば、一定容器中に採肉した肉身を入
れ、これに糖類及び／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。 For bleaching, for example, place the harvested meat in a certain container, add a solution of sugars and/or amino acids or an alkaline salt solution containing sugars and/or amino acids, and stir thoroughly to remove water-soluble proteins. This is done by removing it, squeezing it, and removing the moisture.
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晒し
を行つたため魚肉の品質劣化を顕著に防止し得た
ものである。 As mentioned above, in the present invention, sugars and/or
Alternatively, deterioration in the quality of fish meat could be significantly prevented by bleaching using a solution of amino acids or an alkaline salt solution containing sugars and/or amino acids.
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
グチを市場水揚後、頭及び内臓を除去し、採肉
機で空中採肉し、肉身を５倍量の１％ソルビトー
ル溶液で３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℃で急速凍結して冷凍すり身を製造し
た。Example 1 After landing a croaker at the market, the head and internal organs were removed, the meat was harvested in the air using a meat harvesting machine, the flesh was exposed three times to 5 times the amount of 1% sorbitol solution, and after dehydration, it was treated with 4% sugar and 4% sorbitol. % and 0.2% of polymerized phosphate were added, stirred and crushed, and quickly frozen at -70°C to produce frozen surimi.
実施例 ２
メジロザメをブロツク状に切断し、水をはつて
流動できるようにした採肉機で水中採肉し、肉身
を５倍量の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で３回晒し、脱水後、砂
糖４％、ソルビトール４％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 2 A white shark was cut into blocks, the meat was harvested underwater using a meat harvesting machine that allows water to flow, and the meat was soaked three times in an aqueous solution containing five times the amount of 1% sorbitol and 1% monosodium glutamate. After bleaching and dehydration, 4% sugar and 4% sorbitol were added, stirred and crushed, and quickly frozen to produce frozen surimi.
実施例 ３
市場水揚後、サバをフイレーとし、これを、水
中採肉機で水中採肉し、肉身を５倍量の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
た溶液を用いて、３回水晒を行い、後、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 3 After landing at the market, mackerel was used as fillet, and the meat was harvested underwater using an underwater meat harvesting machine, and the meat was mixed with an aqueous solution containing 5 times the amount of 1% sorbitol and 1% sodium glutamate, and further added with sodium bicarbonate. Using a solution adjusted to PH = 7.8, bleach with water 3 times, then add 4 ounces of sugar.
%, 4% sorbitol, and 0.2% polymerized phosphate were added and mixed and quickly frozen at -70°C to produce frozen surimi.
Claims (1)
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晒しを行うこ
とを特徴とするすり身の製造方法。1. A method for producing surimi, which comprises harvesting fish meat and then bleaching it using a solution of sugars and/or amino acids, or an alkaline salt solution containing sugars and/or amino acids.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP15927878A JPS5588679A (en) | 1978-12-26 | 1978-12-26 | Preparation of ground fish meat |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP15927878A JPS5588679A (en) | 1978-12-26 | 1978-12-26 | Preparation of ground fish meat |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPS5588679A JPS5588679A (en) | 1980-07-04 |
| JPS6142551B2 true JPS6142551B2 (en) | 1986-09-22 |
Family
ID=15690285
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP15927878A Granted JPS5588679A (en) | 1978-12-26 | 1978-12-26 | Preparation of ground fish meat |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPS5588679A (en) |
Families Citing this family (6)
| 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 |
| JPS6423878A (en) * | 1987-07-20 | 1989-01-26 | Nippon Bussan Kk | Agent for preventing denaturation of paste food |
| AU642890B2 (en) * | 1990-07-13 | 1993-11-04 | Daiichi Pharmaceutical Co., Ltd. | Method of retaining freshness of raw sea urchin |
| EP2668856A1 (en) * | 2012-05-28 | 2013-12-04 | Budenheim Altesa, S.L.U. | Composition, method and use for improving the quality of fish products |
| JP6045862B2 (en) * | 2012-09-07 | 2016-12-14 | 有限会社若松屋 | Production method for fishery products |
| JP5466329B1 (en) * | 2013-10-03 | 2014-04-09 | 聖一 村上 | Method for producing fishery product, fishery product and preservative |
-
1978
- 1978-12-26 JP JP15927878A patent/JPS5588679A/en active Granted
Also Published As
| Publication number | Publication date |
|---|---|
| JPS5588679A (en) | 1980-07-04 |
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