JPS6313660B2 - - Google Patents

Description

[Detailed description of the invention]

The present invention relates to a method for producing fish-containing foods, and particularly to a method for producing noodles, confectionery, and other fish-containing foods using dough kneaded with fish-containing minced meat. Conventionally, it has been proposed to produce this type of fish-containing food, for example, to produce noodles by adding minced fish meat, kelp powder, baking soda, and alum to flour (Tokukō Kokō 1973- No. 26624). However, with this method, the amount of minced fish meat that can be added is at most 100 parts by weight of flour.
The amount was up to 10 parts by weight, which made it impossible to make the most of the flavor of fish meat, and was insufficient to enhance the nutritional value of protein, especially animal protein and calcium. In addition, even if we try to enhance the flavor and nutritional value of fish meat by simply increasing the amount of fish meat added, it has poor binding properties when made into dough, and this dough is used to manufacture fish-containing foods such as noodles and sweets. There was also the problem that it was difficult to do so, and it was easy to smell fishy meat. In view of this point of view, the present inventor has conducted intensive research on the production of fish-containing foods that increase the amount of fish meat added to bring out the flavor of fish meat, and are rich in nutrients such as animal protein and calcium. ,
Fish meat is defatted by exposing it to an alkaline aqueous solution, and then 2 to 8% by weight of salt and 2 to 8% by weight of ethyl alcohol are added to the obtained bleached fish meat and ground to make fish meat. The present invention was achieved by discovering that it can be added in large quantities. That is, in the present invention, fish meat from which the skin, bones, etc. have been removed using a meat harvesting machine is exposed to an alkaline aqueous solution or an acidic aqueous solution either alone or alternately to degrease it, and then exposed to fresh water, and the obtained bleached fish meat is dehydrated. rear,
To this bleached fish meat, 2 to 8% by weight of salt and 2 to 8% by weight of ethyl alcohol are added and ground to form fish meat, and the resulting fish meat is prepared based on 1 part by weight of flour.
This is a method for producing fish-containing foods, in which a dough is made by adding 0.5 to 2 parts by weight and kneading, and this dough is used to produce foods. Hereinafter, the method for producing the fish meat-containing food of the present invention will be explained in detail in order. First, fish such as sardines, mackerel, and saury are washed with water, their heads and internal organs are removed, washed with water, scales and blood juices are washed away, drained, and the skin is removed using a meat cutting machine.
Remove bones etc. The fish meat thus obtained is then exposed to an alkaline aqueous solution, usually once, but multiple times if necessary. This degreases and deodorizes the fat and odor contained in the fish meat. The time required for this treatment is preferably about 10 to 60 minutes each time. The alkaline aqueous solution used for this degreasing process is not particularly limited, but since it is used for food, bases that are harmless to the human body, such as sodium bicarbonate (baking soda), sodium carbonate, and calcium carbonate, may be used. is preferred. The concentration of this alkaline aqueous solution is not particularly limited, but is usually 0.1 to 0.7% by weight, preferably 0.2 to 0.5% by weight. The amount of alkaline aqueous solution used in this degreasing treatment is usually 4 to 10 parts by weight, preferably 5 to 8 parts by weight, per 1 part by weight of the fish meat. Additives other than bases, such as common salt, can also be added to the alkaline aqueous solution in which this degreasing treatment is performed. By adding salt to the alkaline aqueous solution, the degreasing and deodorizing effects can be further enhanced.
For this purpose, the amount of common salt added to the alkaline aqueous solution is preferably such that the concentration is within the range of 0.1 to 0.3% by weight. By exposing the fish meat to an alkaline aqueous solution, its fat content is removed, and the odor peculiar to fish meat is also removed. Degreasing of fish meat can also be achieved by using an acidic aqueous solution instead of the alkaline aqueous solution, or by exposing the fish meat to an alkaline aqueous solution and an acidic aqueous solution alternately. The acid used for this purpose is preferably one that is harmless to the human body, such as acetic acid or hydrochloric acid. After being degreased with an alkaline aqueous solution and/or an acidic aqueous solution, the fish meat is exposed to fresh water several times to remove base and acid components, and then dehydrated. The time for exposure to fresh water is usually about 10 to 60 minutes each time. The fish meat that has been exposed to fresh water is then dehydrated using a dehydrator or the like, and then put through a crusher to make minced fish meat.In the present invention, at this time, the bleached fish meat is mixed with 2 ml of salt. ~8% by weight and 2-8% ethyl alcohol
% by weight. The purpose of this addition of salt and ethyl alcohol is to improve the compatibility between the ground fish meat obtained through the grinding machine and the grain flour, and at the same time to exert a bactericidal effect. can be added in large quantities. Regarding the amount of added salt or ethyl alcohol, if it is less than 2% by weight, the effect of adding these salts or ethyl alcohol will not be exhibited, and if it is added more than 8% by weight, the effect of adding these will no longer be exhibited. Ethyl alcohol is not economical, and salt becomes salty. Of course, it is not necessary to add salt and ethyl alcohol in the same amounts; if you want to add a large amount of ground meat to the flour, you can use a larger amount of ethyl alcohol to make it more compatible with the flour. Good. In addition, you may strain the fish meat before grinding it with this grinding machine.By adopting this straining process, the grinding process with the grinding machine becomes easier, and the particles of the fish meat become finer and the flour becomes finer. It also improves the connectivity with The fish meat obtained in this way is mixed with grain flour such as wheat flour or rice flour depending on the food to be manufactured, such as noodles, rice crackers, Japanese sweets, etc., and kneaded with a mixer while adding water little by little. It is then kneaded into dough. The mixing ratio of ground fish meat and grain flour can be changed arbitrarily depending on the food to be manufactured, but it is usually 0.5 to 2 parts by weight, preferably 0.5 to 2 parts by weight of ground fish meat to 1 part by weight of grain flour. 1~
Add 1.5 parts by weight. If the blending ratio is less than 0.5 parts by weight, even ground meat obtained by macerating bleached fish meat obtained by bleaching it with an alkaline aqueous solution and/or an acidic aqueous solution without adding salt and ethyl alcohol can also be blended. There is no point in making surimi by adding salt and ethyl alcohol, and if the amount is more than 2 parts by weight, the binding between the grain flour and the surimi of fish meat will be insufficient, especially for raw noodles, udon, soba noodles, etc. production becomes impossible. The dough made by kneading ground fish meat and flour can be made into raw noodles, udon noodles, or somen noodles using a roll noodle machine, or can be used to make white bread, kutski, etc. using flour. It can be used as dough for various foods. Further, the dough produced by kneading ground fish meat and rice flour can be used as dough for confectionery such as rice crackers and other foods. According to the method of the present invention, by exposing the fish meat to an alkaline aqueous solution or an acidic aqueous solution, either singly or alternately, before grinding the fish meat and making it into minced meat,
In addition to effectively removing fat and fishy odor from fish meat, salt and ethyl alcohol are added in the range of 2 to 8% by weight each when making surimi using this bleached fish meat. The obtained ground fish meat blends well with grain flours such as wheat flour and rice flour, and mixes well to form a dough with excellent binding and elasticity, which can be used as dough for various foods made from grain flour. This makes it possible to produce a variety of foods that contain fish meat and are rich in flavor and nutritional value. Next, the method of the present invention will be specifically explained based on examples. Example 1: Production of raw noodles with fish meat Washed with water, cut off the head, removed internal organs, washed again with water, rinsed off scales and blood, drained, and removed skin and bones using a meat cutting machine. 15kg of sardine meat
was exposed to an alkaline aqueous solution containing 180 g of common salt and 400 g of baking soda for about 20 minutes, and then exposed to fresh water four times at 15 minute intervals. 750 g of salt and 675 ml of ethyl alcohol were added to the obtained bleached fish meat, and the fish meat was ground using a crusher.
The obtained sardine ground meat was in the form of a sticky paste. Put 16.5 kg of ground sardine meat prepared in this way and 25 kg of flour into a mixer, add water and
The mixture was stirred and kneaded for a minute to form a dough for noodles. This dough was rolled with a roll noodle machine and cut out to produce raw noodles containing sardine fish meat. The results of component analysis of the obtained raw noodles are shown together with the results of component analysis of ordinary udon noodles.

【table】

[Table] Based on the product inspection report issued by the inspection center.
As is clear from the results of this component analysis, the raw noodles produced by the method of the present invention contain 36% by weight of sardine fish meat, and as a result, the crude protein, ash, and calcium contents are significantly high, and the It is highly nutritious with a well-balanced combination of natural protein and vegetable protein. Furthermore, when the raw noodles were cooked, the taste of fish meat was added to the noodles, and they were extremely delicious.
In addition, since salt and ethyl alcohol are added, the bactericidal effect is significant, and food products that last a long time even at room temperature can be obtained. Example 2: Production of rice crackers containing fish meat 30% by weight of ground sardine meat prepared in Example 1 above
and 70% by weight of rice flour, added water, kneaded, kneaded again, rolled, cut into a circular shape, dried with cold air, baked, and mixed with soy sauce, sugar, salt, etc. as appropriate. Rice crackers containing fish were prepared by seasoning with seasonings and drying with warm air. The resulting rice crackers were relatively hard and rich in the aroma of sardines. Example 3: Manufacture of rice crackers containing fish meat 50% by weight of the sardine minced meat prepared in Example 1 above, 35% by weight of rice flour, and 15% by weight of starch were mixed and kneaded while seasoning with soy sauce, sugar, salt, etc. Rice crackers with fish meat were produced by rolling, cutting, baking, and drying with warm air. The resulting rice crackers were relatively soft and rich in the aroma of sardines. Test example: Examination of the method of bleaching fish meat Using sardine meat collected in the same manner as in Example 1 above, it was exposed to the bleaching solution shown below using 5 times the amount of the sardine meat, and then After exposing the fish to twice the amount of fresh water, it was exposed to three times the amount of 0.3 wt% saline and dehydrated to prepare the shellfish. For each of the obtained turmeric, raw noodles were prepared in the same manner as in Example 1, and the quality thereof was examined by a sensory test.
The results are shown below.

[Table] From these results, it was found that an alkaline aqueous solution and/or an acidic aqueous solution are suitable as the bleaching solution.

Claims (1)

[Claims] 1 Fish meat from which the skin, bones, etc. have been removed using a meat harvesting machine is exposed either singly or alternately to an alkaline aqueous solution or an acidic aqueous solution for degreasing, then exposed to fresh water, the resulting bleached fish meat is dehydrated, and then the bleached fish meat is processed. 2 to 8% by weight of salt and 2 to 8% by weight of ethyl alcohol are added to the mixture and ground to form fish meat paste, and 0.5 to 2 parts by weight of the resulting fish meat is added to 1 part by weight of flour and kneaded. A method for producing a fish-containing food product, which comprises making a dough by preparing a dough, and producing a food product using this dough.