【発明の詳細な説明】[Detailed description of the invention]
本発明は魚肉の処理法に関する。
詳しくは、魚肉蛋白の結着性を充分保持した状
態で、臭成分を浸出させるとともに、脂肪を除去
し易い状態とし、かつ脂肪以外の蛋白質を主成分
とする魚肉の収率を高め、加えて食感をも改善し
た魚肉の安価な処理法に関する。
近年、魚資源とくにいわし、さば等いわゆる多
獲急の有効利用による蛋白質確保が叫ばれてい
る。しかしながら、このような多獲魚は魚臭が強
く、かつ小骨が多いので、嗜好および調理の両面
から敬遠される傾向が強かつた。
魚肉から脂肪及び臭成分を除去するには、魚肉
を水晒する方法が一般的に行なわれている。また
水の代りに、燐酸、塩酸、クエン酸等の極めて稀
薄な水溶液を用いる酸水晒も行なわれている。稀
薄水溶液を用いるのは、魚肉の蛋白質の変性を避
けるためである。しかし、このような酸水晒によ
つても、多脂肪性魚の場合には晒肉の歩留りは良
くなく、また晒肉の脱水率も低い。
本発明者等は、魚資源の有効利用により、魚肉
の蛋白質確保を目指し、かつ蓄肉指向の強くなつ
た現代人に嗜好に合う食感に近づいた魚肉を提供
すべく種々検討した結果、魚肉を高濃度のオキシ
酸で酸水晒を行なうとにより目的が達成できるこ
とを知見し、本発明に到つた。
すなわち本発明の要旨は、魚肉を濃度0.05〜
0.4規定のオキシ酸水溶液で酸水晒を行つた後、
脱水することを特徴とする魚肉の処理法にある。
以下本発明をさらに詳細に説明する。
本発明は任意の魚種の魚肉に適用し得る。例え
ばたら、ほつけ、たい、ひらめ等の比較的水分の
多い白身の魚、にしん、とぼうお、いわし、さ
ば、さんま、あじ、かつお等の多脂肪性赤身魚、
さらには鯉、ふな、草魚等の淡水魚の急肉に適用
される。さらに、本発明はオキアミにも適用し得
る。
魚肉の形態は、落身およびフイレーが最も好ま
しい。しかしドレス、セミドレスに対しても、後
述する方法より容易に本発明を適用しうる。
オキシ酸としては通常、カルボキシル基を１〜
３個有するオキシ酸、または水に溶解させるとこ
のようなオキシ酸に変化する酸誘導体、例えば乳
酸、リンゴ酸、酒石酸、グルコン酸、グルコノデ
ルタラクトン、ガラクチユロン酸、砂糖酸、クエ
ン酸等が用いられる。好ましいのは一塩基酸又は
二塩基酸であり、なかでも酒石酸、リンゴ酸、グ
ルコン酸、グルコノデルタラクトン、乳酸が特に
好ましい。
オキシ酸は0.05〜0.4規定の濃度の水溶液とし
て使用することが必要である。オキシ酸濃度が低
いと、晒肉の歩留りが良くなく、また晒肉の脱水
率も低くなる。
本発明における酸水晒は、常法に従つて行なう
ことができる。通常は魚肉と酸水溶液とを混合す
る方法が採用される。また、フイレー、ドレス、
セミドレス等の場合には、酸水溶液中にこれらの
魚肉を浸漬する方法も採用される。この場合には
魚肉の表面に包丁で多数の切れ目を入れたり、魚
肉に針で多数の穴をあけて、酸水溶液が浸透しや
すいようにするのが好ましい。さらに場合によつ
ては、魚肉に酸水溶液を注入する方法も採用され
る。
酸水溶液の使用量は、魚肉の形態及び処理方法
により異なるが、いずれにしても魚肉と酸水溶液
とが十分に接触するに足る量であることが必要で
ある。例えば落身又はフイレーと酸水溶液とを混
合する場合には、魚肉重量に対して７％程度の使
用量でほぼ均一に混合出来るが、10％程度添加す
ると混合が比較的容易となる。混合の容易さ及び
経済性の点からして、魚肉重量に対して10〜30％
の酸水溶液を用いるのが好ましい。
酸水晒は通常５分程度で効果が発現し、３時間
以上酸水晒を行なうと、晒肉の結着力が徐々に低
下し始める。従つて処理能率と効果の点からし
て、酸水晒は10〜60分間行なうのが好ましい。
酸水晒温度は、魚肉の蛋白質を変性させない程
度の温度であつて、通常は常温で行なわれる。例
えばたら等は15℃〜−２℃程度、いわしは10℃〜
20℃程度で実施される。
本発明によれば、比較的高濃度のオキシ酸水を
使用することによつて、結着性を充分保持した状
態で蛋白質変性の少ない酸晒魚肉が得られるう
え、従来の酸水晒法に比べ、脂肪除去率、晒肉の
脱水率、晒肉中の脂肪を除いた除脂肪肉の収率お
よびエキス分収率の向上ならびに溶出蛋白の減少
等の効果が得られる。
以下、本発明を実施例によりさらに詳細に説明
するが、本発明はその要旨を越えないかぎり以下
の実施例には限定されない。
実施例 １〜５
採肉機でいわしの血合込み落身を採肉した。こ
の落身は、PH6.0、固形分25.91％、固形分中の粗
脂肪分30.62％、分析値より算出した粗脂肪分以
外の蛋白質を主成分とする固形分17.98％であつ
た。
この落身から100ｇの試料を５個採取し、それ
ぞれにグルコン酸の１％水溶液（0.051規定）20
ｇ、同1.5％水溶液（0.076規定）14ｇ、同３％水
溶液（0.15規定）14ｇ、同５％水溶液（0.26規
定）14ｇ、同７％水溶液（0.36規定）14ｇを混合
して、10〜15分間放置した。
その後、遠心沈降しやすいように、濃度0.3％
の食塩水を、グルコン酸水溶液と合計して200ｇ
になるように、各試料に添加した。次いで遠心機
により脱水し、５種の晒肉を得た。
得られた晒肉につき、重量（ｇ）、固形分
（％）、粗脂肪分（％）を測定した。
得られた測定値から、晒肉の落身に対する除脂
肪肉固形分収率及び酸水晒による落身の脂肪除去
率を下記の計算式により算出した。
晒肉の除脂肪固形分収率（％）：
晒肉重量×晒肉の除脂肪肉固形分／落身重量×落身
の除脂肪肉固形分×100
酸水晒による落身中の
脂肪除去率（％）：Ａ−Ｂ／Ａ×100
（但し、Ａ：落身重量×固形分／１００×粗脂肪分
／１００，
Ｂ：晒肉重量×固形分／１００×粗脂肪分／１００
）
また、晒廃水を加熱して可溶性蛋白質を凝固さ
せたのち、遠心機により上層（蛋白質と脂肪の混
合物）、中層（エキス分を含む明澄液）及び下層
（蛋白質を主とする固形分）に分離した。上層及
び下層を紙上に移し、恒量になるまで乾燥し
た。次いで乾燥物中の粗脂肪を定量し、乾燥物重
量から粗脂肪重量を減じて溶出蛋白質重量を算出
した。この溶出蛋白質重量を落身の除脂肪肉固形
分重量で除して溶出蛋白質の割合を求めた。更に
中層の溶液中の固形分を定量し、これから添加し
たグルコン酸及び食塩の重量を減じてエキス分重
量を算出した。このエキス分重量を落身の除脂肪
肉固形分重量で除して溶出エキス分の割合とし
た。
結果を表―１に示す。
比較例 １
グルコン酸の0.05％水溶液（0.025規定）を使
用した以外は、実施例１と全く同様にして酸水晒
を行なつた。結果を表―１に示す。
比較例 ２
グルコン酸水溶液の代りに水を用いた以外は、
実施例１と全く同様にして水晒を行なつた。結果
を表―１に示す。
The present invention relates to a method for processing fish meat. Specifically, it leaches out odor components while maintaining the binding properties of fish meat proteins, makes it easier to remove fat, and increases the yield of fish meat whose main component is protein other than fat. This invention relates to an inexpensive processing method for fish meat that also improves texture. In recent years, there has been a call for securing protein through the effective use of fish resources, especially sardines and mackerel. However, such highly caught fish have a strong fishy odor and have many small bones, so they tend to be avoided both from the standpoint of taste and cooking. A common method for removing fat and odor components from fish meat is to soak the fish meat in water. Acid water bleaching is also carried out using an extremely dilute aqueous solution of phosphoric acid, hydrochloric acid, citric acid, etc. instead of water. The reason for using a dilute aqueous solution is to avoid denaturation of the protein in the fish meat. However, even with such acid water bleaching, the yield of bleached meat is not good in the case of fatty fish, and the dehydration rate of bleached meat is also low. The inventors of the present invention aimed to secure protein content in fish meat through effective use of fish resources, and as a result of various studies aimed at providing fish meat with a texture that is close to the taste of modern people, who are increasingly interested in meat farming, the inventors of the present invention It was discovered that the objective could be achieved by bleaching with acid water using a highly concentrated oxyacid, and the present invention was developed. In other words, the gist of the present invention is to prepare fish meat at a concentration of 0.05~
After bleaching with 0.4 normal oxyacid aqueous solution,
It is a method of processing fish meat that is characterized by dehydration. The present invention will be explained in more detail below. The present invention can be applied to fish meat of any species of fish. For example, white fish with relatively high water content such as cod, hotpot, sea bream, and flounder; high-fat red fish such as herring, tobo, sardine, mackerel, saury, horse mackerel, and bonito;
Furthermore, it is applied to the quick meat of freshwater fish such as carp, crucian carp, and grass fish. Furthermore, the present invention can also be applied to krill. The most preferred form of fish meat is ground meat and fillet. However, the present invention can be applied to dresses and semi-dresses more easily than the method described below. The oxyacid usually has 1 to 1 carboxyl group.
Oxyacids having three oxyacids, or acid derivatives that convert into such oxyacids when dissolved in water, such as lactic acid, malic acid, tartaric acid, gluconic acid, glucono delta-lactone, galactyuronic acid, sugar acid, citric acid, etc. are used. It will be done. Monobasic acids or dibasic acids are preferred, and tartaric acid, malic acid, gluconic acid, glucono delta-lactone, and lactic acid are particularly preferred. It is necessary to use the oxyacid as an aqueous solution with a concentration of 0.05 to 0.4 normal. If the oxyacid concentration is low, the yield of bleached meat will be poor and the dehydration rate of bleached meat will also be low. The acid water bleaching in the present invention can be carried out according to a conventional method. Usually, a method of mixing fish meat and an acid aqueous solution is adopted. In addition, fillets, dresses,
In the case of semi-dressed fish, etc., a method of immersing the fish meat in an acid aqueous solution is also adopted. In this case, it is preferable to make many cuts in the surface of the fish meat with a knife or to make many holes in the fish meat with a needle so that the acid aqueous solution can easily penetrate. Furthermore, in some cases, a method of injecting an acid aqueous solution into the fish meat is also adopted. The amount of the acid aqueous solution used varies depending on the form of the fish meat and the processing method, but in any case, it is necessary that the amount is sufficient to bring the fish meat and the acid aqueous solution into sufficient contact. For example, when mixing fallen fish or fillet with an acid aqueous solution, mixing can be done almost uniformly by using an amount of about 7% based on the weight of the fish meat, but mixing becomes relatively easy if about 10% is added. From the point of view of ease of mixing and economy, 10 to 30% of the weight of fish meat.
It is preferable to use an aqueous acid solution of . The effect of bleaching in acid water usually appears in about 5 minutes, and if bleaching in acid water is carried out for more than 3 hours, the binding strength of bleached meat gradually begins to decrease. Therefore, from the viewpoint of processing efficiency and effectiveness, it is preferable to carry out acid water bleaching for 10 to 60 minutes. The acid water exposure temperature is a temperature that does not denature the protein of the fish meat, and is usually carried out at room temperature. For example, cod etc. from 15℃ to -2℃, sardines from 10℃
It is carried out at around 20℃. According to the present invention, by using oxyacid water with a relatively high concentration, acid-bleached fish meat with sufficient binding properties and less protein denaturation can be obtained. In comparison, effects such as improvement in fat removal rate, dehydration rate of bleached meat, yield of lean meat after removing fat from bleached meat, and extract yield can be obtained, as well as reduction in eluted protein. EXAMPLES Hereinafter, the present invention will be explained in more detail with reference to examples, but the present invention is not limited to the following examples unless the gist thereof is exceeded. Examples 1 to 5 Blood-filled fallen sardine meat was harvested using a meat harvesting machine. This fallen meat had a pH of 6.0, a solid content of 25.91%, a crude fat content of 30.62% in the solid content, and a solid content of 17.98%, which was mainly composed of protein other than the crude fat content calculated from the analytical values. Five 100g samples were collected from this drop, and each was filled with a 1% aqueous solution of gluconic acid (0.051 normal)20
g, 14g of the same 1.5% aqueous solution (0.076N), 14g of the same 3% aqueous solution (0.15N), 14g of the same 5% aqueous solution (0.26N), and 14g of the same 7% aqueous solution (0.36N) for 10 to 15 minutes. I left it alone. After that, the concentration was 0.3% to facilitate centrifugal sedimentation.
total of 200g of saline solution and gluconic acid aqueous solution
was added to each sample so that The meat was then dehydrated using a centrifuge to obtain five types of bleached meat. The weight (g), solid content (%), and crude fat content (%) of the obtained bleached meat were measured. From the obtained measurement values, the lean meat solid content yield for the fallen meat of the bleached meat and the fat removal rate of the fallen meat by acid water bleaching were calculated using the following formula. Yield of lean solid content of bleached meat (%): Weight of bleached meat x solid content of lean meat of bleached meat / weight of fallen meat x solid content of lean meat of fallen meat x 100 Fat removal from fallen meat by bleaching with acid water Ratio (%): A-B/A x 100 (However, A: weight of fallen meat x solid content / 100 x crude fat content / 100, B: bleached meat weight x solid content / 100 x crude fat content / 100
) After heating the bleached wastewater to solidify the soluble proteins, a centrifuge is used to extract the upper layer (mixture of protein and fat), middle layer (clarified liquid containing extract), and lower layer (solid content mainly consisting of protein). It was separated into The upper and lower layers were transferred onto paper and dried to constant weight. Next, the crude fat in the dried product was quantified, and the weight of the eluted protein was calculated by subtracting the crude fat weight from the weight of the dry product. The weight of the eluted protein was divided by the solid weight of the lean lean meat to determine the proportion of the eluted protein. Furthermore, the solid content in the middle layer solution was determined, and the weight of the added gluconic acid and salt was subtracted from this to calculate the weight of the extract. The weight of this extract was divided by the solid weight of the lean lean meat to obtain the ratio of the eluted extract. The results are shown in Table-1. Comparative Example 1 Acid water bleaching was carried out in exactly the same manner as in Example 1, except that a 0.05% aqueous solution of gluconic acid (0.025N) was used. The results are shown in Table-1. Comparative Example 2 Except for using water instead of gluconic acid aqueous solution,
Water exposure was carried out in exactly the same manner as in Example 1. The results are shown in Table-1.
【表】
表―１の結果から、下記のことが明らかであ
る。
(1) 本発明により得られる晒肉は脱水率が良く且
つ粗脂肪含量が低い。
(2) 本発明は除脂肪晒肉の収率が高い。また廃水
中への蛋白質の溶出率が低いので廃水処理の負
担が少ない。
(3) 本発明は脂肪の除去率が高い。
(4) 本発明方法により得られる晒廃水中にはエキ
ス分が多い。従つて廃水を濃縮してエキス分を
回収するのに有利である。
さらに、実施例及び比較例で得られた晒肉に４
％苛性ソーダ水溶液を添加してPHを7.0〜7.4に調
整した。次いで10％ポリ燐酸ソーダ水溶液を３
％、50％ソルビトール水溶液を６％および食塩を
１％添加した後、厚さ６〜７mm、横50mm、縦40mm
のブロツクに成形した。このブロツクを−30℃の
冷凍庫に２ケ月間保存した後、取り出して解凍
し、金網上での塩焼き法、および油で揚げる油
法の２通りの調理を行なつた。
この調理では、何れもブロツクの身くずれを起
こすことはなかつた。
比較例 ３
グルコン酸水溶液を0.18％塩酸水溶液（0.049
規定）に変えた以外は実施例１と全く同様にして
晒肉を得た。この晒肉につき、実施例１と全く同
様にしてブロツク化および冷凍保存した後、調理
した。その結果、塩焼および油共に身くずれを
起した。
実施例 ６〜８
実施例１で用いたと同じ落身から100ｇづつ３
個の試料を採取した。それぞれの試料に、１％リ
ンゴ酸水溶液（0.15規定）、１％酒石酸水溶液
（0.13規定）又は１％乳酸水溶液（0.11規定）を
14ｇ添加して10〜15分間放置した。次いで0.3％
食塩水86ｇを加えて実施例１と同じ条件で遠心機
で脱水し、晒肉を得た。
この晒肉につき、実施例１と同様に分析した結
果を表―２に示す。また、この晒肉を実施例１と
同様にしてブロツク化および冷凍保存した後、油
して身くずれの有無を検査したところ、いずれ
も身くずれは起さなかつた。[Table] From the results in Table 1, the following is clear. (1) The bleached meat obtained by the present invention has a good dehydration rate and a low crude fat content. (2) The present invention has a high yield of lean bleached meat. Furthermore, since the elution rate of protein into wastewater is low, the burden of wastewater treatment is small. (3) The present invention has a high fat removal rate. (4) The bleached wastewater obtained by the method of the present invention has a high extract content. Therefore, it is advantageous to concentrate wastewater and recover extract components. Furthermore, the bleached meat obtained in Examples and Comparative Examples was
% caustic soda aqueous solution was added to adjust the pH to 7.0-7.4. Next, add 3 ml of 10% sodium polyphosphate aqueous solution.
%, after adding 6% of 50% sorbitol aqueous solution and 1% of common salt, the thickness is 6-7 mm, width is 50 mm, and length is 40 mm.
It was molded into a block. After storing this block in a -30°C freezer for two months, it was taken out, thawed, and cooked in two ways: grilling with salt on a wire mesh and frying in oil. This cooking did not cause any of the blocks to disintegrate. Comparative Example 3 Gluconic acid aqueous solution was mixed with 0.18% hydrochloric acid aqueous solution (0.049
Bleached meat was obtained in exactly the same manner as in Example 1 except that the method was changed to (specified). This bleached meat was made into blocks, frozen and stored in exactly the same manner as in Example 1, and then cooked. As a result, both the salt-grilled and oiled meats collapsed. Examples 6-8 3 pieces of 100g each from the same fallen meat used in Example 1
Samples were collected. Add 1% malic acid aqueous solution (0.15N), 1% tartaric acid aqueous solution (0.13N), or 1% lactic acid aqueous solution (0.11N) to each sample.
14g was added and left for 10-15 minutes. followed by 0.3%
86 g of saline was added and dehydrated using a centrifuge under the same conditions as in Example 1 to obtain bleached meat. This bleached meat was analyzed in the same manner as in Example 1, and the results are shown in Table 2. Further, this bleached meat was made into blocks and stored frozen in the same manner as in Example 1, and then oiled and examined for the presence or absence of deformity.
【表】
実施例 ９
さばの血合を含む落身（固形分29.67％、固形
分中の粗脂肪37.38％、除脂肪落身固形分18.58
％）100ｇにグルコノデルタラクトンの３％水溶
液（0.17規定）14ｇを加えて20分放置した。次い
で0.3％食塩水186ｇを加え、実施例１と同様にし
て晒肉を作つた。晒肉58.6ｇ（固形分32.64％、
固形分中の粗脂肪19.83％、除脂肪落身固形分
26.17％）が得られた。除脂肪肉固形分収率は
82.56％であつた。さらに、この晒肉を実施例１
と全く同様にしてブロツク化および冷凍保存した
後、調理した。その結果、塩焼きおよび油共に
身くずれを起こすことはなかつた。また、食感も
畜肉に近いものであつた。
比較例 ４
グルコノデルタラクトンを使用せず、0.3％食
塩水を200ｇ加えた以外は実施例９と同様にし
て、64.3ｇの晒肉を得た。この晒肉の分析値は固
形分28.71％、固形分中の粗脂肪25.42％であつ
た。従つて除脂肪肉固形分は21.41％であり、除
脂肪肉固形分収率は74.11％であつた。
実施例 10
北方底ダラ（通称ヘイク）の落身（固形分
18.26％、固形分中の粗脂肪6.29％、除脂肪肉固
形分17.07％）200ｇに、グルコノデルタラクトン
の３％水溶液（0.17規定）28ｇを加えて60分放置
した。次いで0.3％食塩水46ｇを加え、実施例１
と全く同様に脱水し、晒肉113.8ｇ（固形分26.31
％、固形分中の粗脂肪2.86％、除脂肪肉固形分
25.56％）を得た。実施例１と同様にして、フイ
ツシユブロツクを作り、正油焼き、油を行つた
が、身くずれはなかつた。また、パン粉をつけて
フライとしたものは、生のフイレーのフライに比
べ、魚臭も殆んどなく、食感の柔らかさ、脆いせ
んい感が消え、畜肉風のフライであつた。
実施例 11
北方底ダラ（ヘイク）の皮を除いたフイレー
147ｇをグルコノデルタラクトンの３％水溶液
（0.17規定）に漬け千枚通し大の針で細かく無数
の穴をあけ乍ら、60分浸漬したのち脱水して
113.7ｇのフイレーを得た。これをビニール袋に
入れ、重炭酸ソーダの1.8％水溶液14ｇを均一に
添加して漬込んだ。略吸液を終つた時、重炭酸ソ
ーダ0.4ｇ食塩２ｇ、ソルビトール２ｇ、ポリ燐
酸ソーダ２ｇおよび水分散性抗酸化剤0.2ｇを混
合した粉末を均一にフイレー表面に塗付し、再び
ビニール袋に入れて１夜２℃に保存した後、−30
℃の凍結庫に入れ、凍結保存した。１ケ月後、解
凍した結果、解凍ドリツプの溶出もなく、スライ
スして作つた魚肉フライは、身がしまり、しなや
かな弾性をもつた食感で、品質の改善が認められ
た。
実施例 12
すけとうたらの落身（固形分17.80％、固形分
中の粗脂肪3.82％、除脂肪肉固形分17.12％）750
ｇにグルコノデルタラクトンの３％水溶液（0.17
規定）100ｇを加えて10分間放置した。次いでバ
スケツト型遠心分離機で脱水し、廃液268ｇ（固
形分6.18％、溶出固形分（蛋白凝固物）重量11.5
ｇ、エキス8.1ｇ）と晒肉577ｇ（固形分21.98
％、固形分中の粗脂肪0.65％、除脂肪肉固形分
21.84％）がえられた。晒肉は苛性ソーダの２％
水溶液でPH7.4に調整し、ソルビトール17.3ｇ、
ポリ燐酸ソーダ1.73ｇ、食塩5.8ｇを40ｇの水に
溶解した溶液を晒肉表面に塗付した。さらに0.6
ｇの油分散性抗酸化剤（主成分α―トコフエロー
ル）と0.1ｇの蔗糖脂肪酸エステルSE―11（菱糖
(株)製）を含むラード７ｇを晒肉に添加し、調整晒
肉670ｇをえた。この調整晒肉の一部を２mmのミ
ートチヨツパー、又は３mm目のミートチヨツパー
にて細挽きし、ミートチヨツパーにかけないサイ
ズ4.5mmの肉(A)、２mm目細挽肉(B)、３mmの目細挽
肉(C)の３つの試料を得た。各試料をブロツク化
し、２℃に１夜放置後、−30℃の凍結庫にて凍結
保存した。１ケ月後、解凍したものは、ドリツプ
の溶出もなく、且つ、魚肉フライとしたときも身
くずれしなかつた。
以上、詳述したとおり、本発明によれば魚肉蛋
白質の変性がなく、脂肪の除去率および脂肪分を
除いた晒肉の収率が向上する。また、得られた晒
肉の食感が畜肉に近いものとなる。さらに、酸水
晒は少量の水溶液で実施できるので、固形分濃度
の高い廃水が得られる。これは、エキス原料、溶
出蛋白質のミール原料、魚油原料に活用しうるも
のであつて、魚資源の総合的利用を極めて有効に
行なうことができる。[Table] Example 9 Fallen meat including mackerel blood (solid content 29.67%, crude fat in solid content 37.38%, lean lean meat solid content 18.58
%) and 14 g of a 3% aqueous solution of glucono delta lactone (0.17 normal) was added to 100 g and left for 20 minutes. Next, 186 g of 0.3% salt solution was added, and bleached meat was prepared in the same manner as in Example 1. 58.6g bleached meat (32.64% solids,
Crude fat in solids 19.83%, lean lean solids
26.17%) was obtained. Lean meat solid content yield is
It was 82.56%. Furthermore, this bleached meat was prepared in Example 1.
It was made into blocks, frozen and stored in exactly the same manner as above, and then cooked. As a result, both the salt-grilled and oil-grilled meats did not fall apart. In addition, the texture was similar to that of meat. Comparative Example 4 64.3 g of bleached meat was obtained in the same manner as in Example 9, except that glucono delta-lactone was not used and 200 g of 0.3% saline was added. The analysis value of this bleached meat was 28.71% solid content and 25.42% crude fat in solid content. Therefore, the lean meat solid content was 21.41%, and the lean meat solid content yield was 74.11%. Example 10 Fallen flesh (solid content) of northern cod (commonly known as hake)
18.26%, crude fat in solid content 6.29%, lean meat solid content 17.07%) was added with 28 g of a 3% aqueous solution of glucono delta lactone (0.17N) and left for 60 minutes. Next, 46 g of 0.3% saline solution was added, and Example 1
113.8g of bleached meat (solid content: 26.31g)
%, crude fat in solids 2.86%, lean meat solids
25.56%). A fish block was made in the same manner as in Example 1, and the block was grilled in soybean oil and coated with oil, but it remained intact. In addition, when fried with bread crumbs, there was almost no fishy odor, the texture was softer, the brittleness disappeared, and the fried fillet tasted like meat, compared to the raw fried fillet. Example 11 Fillet of northern cod (hake) with its skin removed
147g was soaked in a 3% aqueous solution of gluconodelta-lactone (0.17 normal), making numerous fine holes with an awl-sized needle, soaked for 60 minutes, and then dehydrated.
113.7g fillet was obtained. This was placed in a plastic bag, and 14 g of a 1.8% aqueous solution of bicarbonate of soda was evenly added thereto and soaked. When the liquid absorption is almost complete, apply a powder mixture of 0.4 g of bicarbonate, 2 g of common salt, 2 g of sorbitol, 2 g of sodium polyphosphate, and 0.2 g of a water-dispersible antioxidant to the surface of the fillet, and put it back into the plastic bag. After storing at 2℃ overnight, -30
It was placed in a freezer at ℃ and stored frozen. After one month of thawing, there was no leaching of thawed drips, and the sliced fried fish meat had a firm, supple and elastic texture, indicating an improvement in quality. Example 12 Fallen walleye pollock (solid content 17.80%, crude fat in solid content 3.82%, lean meat solid content 17.12%) 750
g of a 3% aqueous solution of glucono delta-lactone (0.17
Standard) 100g was added and left for 10 minutes. Next, it was dehydrated using a basket centrifuge to obtain 268 g of waste liquid (solid content 6.18%, eluted solid content (protein coagulate) weight 11.5
g, extract 8.1 g) and bleached meat 577 g (solid content 21.98
%, crude fat in solids 0.65%, lean meat solids
21.84%) was obtained. 2% caustic soda for bleached meat
Adjust the pH to 7.4 with an aqueous solution, 17.3g of sorbitol,
A solution prepared by dissolving 1.73 g of sodium polyphosphate and 5.8 g of common salt in 40 g of water was applied to the bleached meat surface. 0.6 more
g of oil-dispersible antioxidant (main component α-tocopherol) and 0.1 g of sucrose fatty acid ester SE-11 (sucrose fatty acid ester
7g of lard containing lard (manufactured by Co., Ltd.) was added to the bleached meat to obtain 670g of adjusted bleached meat. A portion of this adjusted bleached meat is finely ground using a 2 mm meat grinder or a 3 mm meat grinder. 4.5 mm meat (A), 2 mm fine ground meat (B), and 3 mm fine ground meat (C) are not subjected to meat grinding. ) Three samples were obtained. Each sample was blocked, left overnight at 2°C, and then stored frozen in a -30°C freezer. After one month, the thawed fish had no drips and did not fall apart when fried. As described in detail above, according to the present invention, there is no denaturation of fish meat protein, and the fat removal rate and the yield of bleached meat from which fat is removed are improved. Moreover, the texture of the obtained bleached meat is similar to that of livestock meat. Furthermore, since acid water bleaching can be carried out with a small amount of aqueous solution, wastewater with a high solid content concentration can be obtained. This can be used as an extract raw material, a meal raw material for eluted proteins, and a fish oil raw material, and allows for extremely effective comprehensive utilization of fish resources.