JPS63116670A - Preparation of food raw material - Google Patents
Preparation of food raw materialInfo
- Publication number
- JPS63116670A JPS63116670A JP61260753A JP26075386A JPS63116670A JP S63116670 A JPS63116670 A JP S63116670A JP 61260753 A JP61260753 A JP 61260753A JP 26075386 A JP26075386 A JP 26075386A JP S63116670 A JPS63116670 A JP S63116670A
- Authority
- JP
- Japan
- Prior art keywords
- meat
- acid
- fish
- raw material
- mackerel
- 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.)
- Granted
Links
- 235000013305 food Nutrition 0.000 title claims abstract description 11
- 239000002994 raw material Substances 0.000 title abstract description 8
- 239000002253 acid Substances 0.000 claims abstract description 18
- 235000013372 meat Nutrition 0.000 claims abstract description 14
- 229920001661 Chitosan Polymers 0.000 claims abstract description 13
- 235000019512 sardine Nutrition 0.000 claims abstract description 12
- 241000269821 Scombridae Species 0.000 claims abstract description 8
- 235000020640 mackerel Nutrition 0.000 claims abstract description 8
- 229920002472 Starch Polymers 0.000 claims abstract description 7
- 235000019698 starch Nutrition 0.000 claims abstract description 7
- 239000008107 starch Substances 0.000 claims abstract description 7
- 239000000654 additive Substances 0.000 claims abstract description 4
- 235000011194 food seasoning agent Nutrition 0.000 claims abstract description 4
- 241001290266 Sciaenops ocellatus Species 0.000 claims description 13
- 239000000463 material Substances 0.000 claims description 7
- 241000555825 Clupeidae Species 0.000 claims description 5
- 241001149724 Cololabis adocetus Species 0.000 claims description 4
- 239000004278 EU approved seasoning Substances 0.000 claims description 3
- 238000004519 manufacturing process Methods 0.000 claims description 3
- 241000251468 Actinopterygii Species 0.000 abstract description 9
- 235000019688 fish Nutrition 0.000 abstract description 9
- 241001125048 Sardina Species 0.000 abstract description 7
- 235000015220 hamburgers Nutrition 0.000 abstract description 5
- 239000000203 mixture Substances 0.000 abstract description 5
- 239000003929 acidic solution Substances 0.000 abstract description 3
- 235000020989 red meat Nutrition 0.000 abstract 3
- 241000656145 Thyrsites atun Species 0.000 abstract 1
- 238000004898 kneading Methods 0.000 abstract 1
- 239000000047 product Substances 0.000 description 16
- QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Chemical compound CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 description 9
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 description 6
- 241001504592 Trachurus trachurus Species 0.000 description 3
- 210000000988 bone and bone Anatomy 0.000 description 3
- 238000000034 method Methods 0.000 description 3
- 150000007522 mineralic acids Chemical class 0.000 description 3
- 150000007524 organic acids Chemical class 0.000 description 3
- 235000005985 organic acids Nutrition 0.000 description 3
- 238000003756 stirring Methods 0.000 description 3
- 210000001835 viscera Anatomy 0.000 description 3
- VEXZGXHMUGYJMC-UHFFFAOYSA-N Hydrochloric acid Chemical compound Cl VEXZGXHMUGYJMC-UHFFFAOYSA-N 0.000 description 2
- NBIIXXVUZAFLBC-UHFFFAOYSA-N Phosphoric acid Chemical compound OP(O)(O)=O NBIIXXVUZAFLBC-UHFFFAOYSA-N 0.000 description 2
- CDBYLPFSWZWCQE-UHFFFAOYSA-L Sodium Carbonate Chemical compound [Na+].[Na+].[O-]C([O-])=O CDBYLPFSWZWCQE-UHFFFAOYSA-L 0.000 description 2
- 230000001877 deodorizing effect Effects 0.000 description 2
- 235000012041 food component Nutrition 0.000 description 2
- 239000005417 food ingredient Substances 0.000 description 2
- 210000003128 head Anatomy 0.000 description 2
- 239000007788 liquid Substances 0.000 description 2
- 238000000465 moulding Methods 0.000 description 2
- 230000000704 physical effect Effects 0.000 description 2
- 239000012264 purified product Substances 0.000 description 2
- 235000014102 seafood Nutrition 0.000 description 2
- 239000000243 solution Substances 0.000 description 2
- BJEPYKJPYRNKOW-REOHCLBHSA-N (S)-malic acid Chemical compound OC(=O)[C@@H](O)CC(O)=O BJEPYKJPYRNKOW-REOHCLBHSA-N 0.000 description 1
- HMUNWXXNJPVALC-UHFFFAOYSA-N 1-[4-[2-(2,3-dihydro-1H-inden-2-ylamino)pyrimidin-5-yl]piperazin-1-yl]-2-(2,4,6,7-tetrahydrotriazolo[4,5-c]pyridin-5-yl)ethanone Chemical compound C1C(CC2=CC=CC=C12)NC1=NC=C(C=N1)N1CCN(CC1)C(CN1CC2=C(CC1)NN=N2)=O HMUNWXXNJPVALC-UHFFFAOYSA-N 0.000 description 1
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 1
- 241001465754 Metazoa Species 0.000 description 1
- 241000276498 Pollachius virens Species 0.000 description 1
- 230000000996 additive effect Effects 0.000 description 1
- 239000003513 alkali Substances 0.000 description 1
- BJEPYKJPYRNKOW-UHFFFAOYSA-N alpha-hydroxysuccinic acid Natural products OC(=O)C(O)CC(O)=O BJEPYKJPYRNKOW-UHFFFAOYSA-N 0.000 description 1
- 229910000147 aluminium phosphate Inorganic materials 0.000 description 1
- 239000007853 buffer solution Substances 0.000 description 1
- 238000001816 cooling Methods 0.000 description 1
- 230000003247 decreasing effect Effects 0.000 description 1
- 239000003337 fertilizer Substances 0.000 description 1
- 239000000499 gel Substances 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 235000015110 jellies Nutrition 0.000 description 1
- 239000008274 jelly Substances 0.000 description 1
- 239000001630 malic acid Substances 0.000 description 1
- 235000011090 malic acid Nutrition 0.000 description 1
- 229910000029 sodium carbonate Inorganic materials 0.000 description 1
- 238000010025 steaming Methods 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 235000019465 surimi Nutrition 0.000 description 1
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 1
- 239000003643 water by type Substances 0.000 description 1
Landscapes
- Grain Derivatives (AREA)
- General Preparation And Processing Of Foods (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
Description
【発明の詳細な説明】
本発明は、赤身魚から食品素材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 a food material from red fish.
更に詳細には、本発明は、赤身魚の脱臭を行い、そのま
ま食したり、ハンバーグなどの原料に適した食品素材と
したりする魚肉性食品素材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 of deodorizing red fish to produce a fish food material that can be eaten as is or used as a food material suitable for making hamburgers and the like.
一般に、いわし、さんま、さばなどの赤身魚は日本近海
で大量にとれる安価な魚ではあるが、特有の魚臭、いた
みの早さなどから、一般消費者、水産加工業者からは敬
遠され、獲れた魚のほとんどは、ベットフードなどの飼
料や農産物用の肥料として利用されている状態である。In general, red fish such as sardines, saury, and mackerel are inexpensive fish that can be caught in large quantities in the waters around Japan, but they are avoided by general consumers and seafood processors due to their characteristic fishy odor and how quickly they spoil. Most of the fish harvested is used as animal feed and fertilizer for agricultural products.
一方、水産加工で最も多く利用されているすけそうタラ
は、年々捕獲が減少傾向にあり、値段も高くなり、これ
を原料とする練り製品等は値」−げを繰り返えさざるを
得なくなっている。On the other hand, the number of pollock cod, which is most commonly used in seafood processing, is decreasing year by year, and the price is increasing, and the products made from it are becoming expensive. There is.
本発明者らは、赤身魚を脱臭し、すぐれた食品素材とす
るために鋭意研究したところ、赤身魚の肉身にキトサン
の酸処理物を添加して混合することによって魚臭の脱臭
に成功したものである。The present inventors conducted intensive research to deodorize red fish and make it into an excellent food material, and succeeded in deodorizing the fishy odor by adding and mixing an acid-treated product of chitosan to the flesh of red fish. It is.
本発明はいわし、さんま、さばなどの赤身魚の肉身にキ
トサンの酸処理物を添加し、必要に応じて澱粉、調味料
等の添加料を添加し、混合し、成型し、加熱処理するこ
とを特徴とする食品素材の製造法である。The present invention involves adding acid-treated chitosan to the flesh of red fish such as sardines, saury, and mackerel, adding additives such as starch and seasonings as necessary, mixing, molding, and heat-treating. This is a unique method for producing food ingredients.
本発明の方法によって脱臭された赤身魚の肉身は、練製
品の原料又は混合原料として、更には、そのまま食した
り、ハンバーグの原料としたりして使用することができ
るものである。The meat of red fish deodorized by the method of the present invention can be used as a raw material or mixed raw material for paste products, and can be eaten as it is or used as a raw material for hamburgers.
従来、魚肉にキトサンを添加して魚臭を脱臭するような
ことは全く知られていない。Conventionally, adding chitosan to fish meat to deodorize fish odor has not been known at all.
本発明において処理される赤身魚としては、いわし、さ
んま、さばなどがあり、特にいわしは多獲性で、安価で
あり、きわめて有用である。Examples of red fish that can be processed in the present invention include sardines, saury, and mackerel, and sardines are particularly useful because they are abundant, inexpensive, and extremely useful.
赤身魚は、骨、内臓は除去し、ミンチにかけ、そのまま
又は冷凍して用意する。Remove bones and internal organs from red fish, mince it, and prepare it as is or freeze it.
本発明で使用するキトサンとしては粗精製品、精製品い
ず九でもよく、市販のキ１−サンを使用すればよい。キ
トサンは有機酸、無機酸、緩衝液などの酸性溶液によく
溶解するので、有機酸又は無機酸などでｐｉ（１，０〜
５．０種度とした酸性溶液にキ１−サンを０．５〜５％
程度添加してキＩ−サンの酸処理物とするものである。The chitosan used in the present invention may be either a crudely purified product or a purified product, and commercially available chitosan may be used. Chitosan dissolves well in acidic solutions such as organic acids, inorganic acids, and buffer solutions.
0.5-5% x1-san in acidic solution with 5.0 spec.
The acid-treated product of Ki-I-san is obtained by adding a certain amount of alcohol to the acid-treated product.
場合によってはキ１−サンの酸処理物を炭酸ナトリウム
などのアルカリを用いて、中和してもよい。Depending on the case, the acid-treated product of x1-san may be neutralized using an alkali such as sodium carbonate.
上記酸処理物はキトサンの濃度によって液状からゲル状
の物性になる。本発明では、キトサンの濃度が０．５〜
３．０％で物性が液状からゼリー状のものを添加するの
が好ましい。The physical properties of the acid-treated product change from liquid to gel depending on the concentration of chitosan. In the present invention, the concentration of chitosan is from 0.5 to
It is preferable to add a substance whose physical properties range from liquid to jelly at 3.0%.
有機酸としては、酢酸、リンゴ酸、クエン酸などがあり
、また、無機酸としては、燐酸、塩酸などがあり、１種
又は２種以上の有機酸、無機酸が使用できる。Examples of organic acids include acetic acid, malic acid, and citric acid, and examples of inorganic acids include phosphoric acid and hydrochloric acid, and one or more types of organic acids and inorganic acids can be used.
完全に溶解したギ１−ザンの酸処理物を、赤身魚の肉身
又は解凍した肉身に対し、２で、５・〜２０％添加し５
ミキサー等でよく混合する。このときの肉身のｐｉｆ′
／Ｊ＜６以Ｉ−になる、Ｊう【・ＪギＩ・ザシ７の酸処
理物を添加するのが好ましい、１
キトサンの酸処理物と混合された赤身魚の肉身は、直ち
１５、−消臭されているのが確認される。Add 5 to 20% of the completely dissolved Gizan acid-treated product to red fish meat or thawed meat in Step 2.
Mix well with a mixer etc. The flesh pif' at this time
/J < 6 or more, it is preferable to add the acid-treated product of 7. The red fish meat mixed with the acid-treated chitosan is immediately , - It is confirmed that the odor has been deodorized.
キ＋−サンの酸処理物で脱臭処理された赤身魚の肉身は
、そのまま加熱処理し２で食したり、食品素材とＩ、て
、ハンバーグ、練製品などの原石どして好適であ・：ｌ
。 そのまま加熱処理し・Ｃ食す場合は、キ１．．４．
１’シの酸処理物の添加時又は添加袋に澱粉、調味料な
どを添加しで、よく混合し、混合物を成形し２で、焼い
たり、煮たり、蒸したりし１て加熱処理すればよい。The flesh of red fish that has been deodorized with an acid-treated product of Ki+-san is suitable for being heat-treated and eaten as is, or as a raw material for food materials, hamburgers, paste products, etc.
. If you want to heat-process and eat C as it is, follow the steps in step 1. ．． 4.
When adding the acid-treated product in Step 1, or adding starch, seasonings, etc. to the additive bag, mix well, shape the mixture, bake, boil, steam, etc. in Step 2, and heat-treat it in Step 1. good.
食品素利とする場合は、すり身ｇ＜ Ｆｌど混合したり
、ハンバーグ原料と混合したりして 最終的には加熱処
理することによって各種製品とすることができるもので
ある。When used as a food ingredient, it can be made into various products by mixing it with surimi (g<Fl) or with hamburger ingredients, and finally heat-treating it.
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
アジの頭、内臓、骨などの不可食部分を除いた肉５００
、、をミンチする。このミンチしたアジ肉身に０．０
５％酢酸溶液で処理した１、０％キ１−サンの酸処理物
２５ｇ及びでん粉２５ｇを添加し、ミキサーで攪拌し、
成型して焼成したところ、不快臭のないアジ食品ができ
た。１０人のパネラ−全員がコントロールに比して魚臭
がなく、良好と判断した。Example 1 500 pieces of meat from horse mackerel, excluding inedible parts such as head, internal organs, bones, etc.
, , mince. 0.0 for this minced horse mackerel meat
Add 25 g of acid-treated 1.0% x1-san treated with 5% acetic acid solution and 25 g of starch, stir with a mixer,
When molded and baked, a horse mackerel food with no unpleasant odor was created. All 10 panelists judged that there was no fishy odor compared to the control, and that it was good.
実施例２
イワシの頭、内臓、骨などの不可食部分を除いた肉５０
０ｇをミンチする。このミンチしたイワシ肉身に５％ク
エン酸で処理した４、０％キＩ−サンの酸処理物２５ｇ
及びでん粉５０ｇを添加し、ミキサーで攪拌し、成型し
て蒸したところ、不快臭のないイワシ食品素材ができた
。１０人のパネラ−全員がコントロールに比して魚臭が
なく、良好と判断した。Example 2 Sardine meat excluding inedible parts such as head, internal organs and bones 50
Mince 0g. 25g of acid-treated product of 4.0% Ki-san, which was prepared by treating the minced sardine meat with 5% citric acid.
After adding 50g of starch and stirring with a mixer, molding and steaming, a sardine food material with no unpleasant odor was obtained. All 10 panelists judged that there was no fishy odor compared to the control, and that it was good.
実施例３
イワシのミンチ肉ＩＫｇに対し０．５％酢酸溶液で処理
した１、５％キＩ−サンの酸処理物４０ｇ及びでん粉１
００ｇを添加しミキサーで攪拌し、ｐｌｌを５％Ｎａｔ
（Ｃｏ３を用いて６．５に調整した。これを１個５バの
団子状にして９０℃の湯で１０分加熱し、冷却後試食し
たところ不快臭がなく、くせのないイワシ団子ができた
。Example 3 1 kg of minced sardine meat was treated with 0.5% acetic acid solution, 40 g of acid-treated product of 1.5% KiI-san and 1 starch
Add 00g and stir with a mixer to make the pll 5% Nat.
(The temperature was adjusted to 6.5 using Co3. This was shaped into dumplings of 5 bar each and heated in 90°C water for 10 minutes. After cooling, the sample was tasted. The result was sardine dumplings with no unpleasant odor and no chewy texture. Ta.
Claims (1)
サンの酸処理物を添加し、必要に応じて澱粉、調味料等
の添加料を添加し、混合し、成型し、加熱処理すること
を特徴とする食品素材の製造法。(1) Acid-treated chitosan is added to the meat of red fish such as sardines, saury, and mackerel, and if necessary, additives such as starch and seasonings are added, mixed, molded, and heat-treated. Characteristic manufacturing method of food materials.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP61260753A JPS63116670A (en) | 1986-11-04 | 1986-11-04 | Preparation of food raw material |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP61260753A JPS63116670A (en) | 1986-11-04 | 1986-11-04 | Preparation of food raw material |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPS63116670A true JPS63116670A (en) | 1988-05-20 |
| JPH0437703B2 JPH0437703B2 (en) | 1992-06-22 |
Family
ID=17352255
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP61260753A Granted JPS63116670A (en) | 1986-11-04 | 1986-11-04 | Preparation of food raw material |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPS63116670A (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH02124074A (en) * | 1988-11-04 | 1990-05-11 | Kibun Kk | Production of roasted food or the like |
| JPH03139238A (en) * | 1989-10-25 | 1991-06-13 | Snow Brand Milk Prod Co Ltd | Frozen food, chilled food and paste food of animal meat or fish meat containing chitin or chitosan and preparation thereof |
| EP0531245A1 (en) * | 1991-09-04 | 1993-03-10 | Lancelot Tunidos, S.L. | Hamburger type food provision |
-
1986
- 1986-11-04 JP JP61260753A patent/JPS63116670A/en active Granted
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH02124074A (en) * | 1988-11-04 | 1990-05-11 | Kibun Kk | Production of roasted food or the like |
| JPH03139238A (en) * | 1989-10-25 | 1991-06-13 | Snow Brand Milk Prod Co Ltd | Frozen food, chilled food and paste food of animal meat or fish meat containing chitin or chitosan and preparation thereof |
| EP0531245A1 (en) * | 1991-09-04 | 1993-03-10 | Lancelot Tunidos, S.L. | Hamburger type food provision |
Also Published As
| Publication number | Publication date |
|---|---|
| JPH0437703B2 (en) | 1992-06-22 |
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