JPS63173559A - Production of marine paste product with reduced salt - Google Patents

Abstract

PURPOSE:To obtain a marine paste product with reduced salt, containing potassium, having improved elasticity of food and good taste, by blending concentrate prepared from raw material milk by ultrafiltration and crystallization operation with ground fish meat and subjecting the blend to preserving treatment. CONSTITUTION:In the production of marine paste product, first concentrate having high milk mineral component is prepared by ultrafiltration and crystallization operation from milk or whey obtained in cheese production. Then the concentrate as a salt substitute is added to ground fish meat and subjected to preserving treatment too give the aimed product. Cow's milk, goat's milk, horse's milk, etc., may be cited as the milk used. Whey is produced as a by- product in fermenting the milk with a lactic acid bacteria starter or in producing cheese by using the milk and adding rennet. The amount of the milk mineral concentrate used is changed depending upon mineral content in the milk mineral powder and is preferably 1-3wt.% calculated as ash content of mineral content based on ground fish meat.

Description

[Detailed Description of the Invention] [Industrial Field of Application J] This invention relates to the production of fish paste products, especially kamaboko.
The present invention relates to a method for producing a low-salt seafood paste product that forms good legs by using milk minerals as a substitute for the salt added in the salting process of minced fish meat.

[Conventional technology] As a substitute for salt in processed foods.

Usually, potassium chloride (KCI) is used for the prevention of hypertensive diseases and in dietary therapy for patients with hypertension and nephropathy.

Potassium chloride has a unique astringent taste, and as a method for improving its flavor, a method has been reported in Japanese Patent Publication No. 39022/1983 which involves the addition of an amino acid or a mixture of amino acids and an organic acid.

[Ji! (Problems to be Solved by Ming) This invention solves one problem by using a milk mineral concentrate as a substitute for salt in the production of low-salt fish paste products.

Salt is an important seasoning for dietary habits, and the effects of salt as a processed food include not only its role as a seasoning but also its ability to improve preservability.

It is also used for tissue improvement. In general, low-salt foods are those that use a small amount of salt.
Examples include products with low absolute sodium content, but some processed foods have problems such as reduced shelf life.Therefore, there has been a desire to develop a good substitute for table salt in low-salt foods. .

In the production of fish paste products, when 3% salt is added to frozen surimi or refined meat that has been taken from raw fish, bleached in water, and dehydrated, the fish meat is arranged to maintain a higher order structure. The myofibrillar proteins in the fish begin to melt, and when these salt-soluble proteins are further heated, they form a unique chewy and elastic gel called "legs". Therefore, in the production of low-salt fish paste products, it is necessary to reduce the sodium content and maintain the strength of the legs. Factors that affect the quality of the fish include the type of fish, freshness, and presence or absence of sitting, and the salt used in the salting process is one of them.

Potassium chloride is generally used as a substitute for table salt, but it has the problem of producing bitterness and astringency and lowering the sensory value of food products. It had the disadvantage that it was not formed.

[Means to solve the problem] In order to solve the above drawbacks, the inventors.

As a result of various researches, we have completed this invention.

That is, in the production of fish paste products, milk or cheese i1
! A low-salt seafood paste product characterized in that a concentrate containing a large amount of milk mineral components obtained from whey obtained by ultrafiltration and crystallization is added to minced fish as a substitute for table salt to remove salt. This is the manufacturing method.

[Effect] This invention will be explained in detail below.

In Japan, the incidence of hypertensive diseases is generally high, and excessive intake of sodium derived from common salt (sodium chloride) is said to be a major cause of cardiovascular diseases such as hypertension. . Therefore, improving dietary habits by reducing salt intake is one of the measures to prevent adult diseases in the aging society that our country will soon face.

It is attracting attention.

In producing a salt substitute, that is, a reduced-salt fish paste product, raw milk for milk mineral concentrates used includes cow's milk, goat milk, horse milk, and the like. Whey is produced as a by-product when these milks are fermented by adding lactic acid bacteria starter or cheese is made by adding rennet, and it is usually concentrated or powdered and used as a raw material for confectionery or feed. has been done. Acid whey, which is produced when casein is produced by adding acids such as sulfuric acid and citric acid to milk, is also used as a raw material.

Milk or whey is passed through an ultrafiltration membrane to obtain contents such as lactose, minerals, and vitamins. In order to further increase the content of mineral components, the process of heating, concentrating, cooling, and removing precipitated lactose is repeated.For example, using cheese whey, ultrafiltration of this and the permeation of The liquid was concentrated and cooled, and the lactose that came out was removed. This operation was repeated twice, and the resulting powder was as shown in Table 1 below.

Table 1 Milk Mineral Powder In the present invention, by substituting the above-mentioned milk mineral concentrate for salt in the production of low-salt fish paste products, improvements in foot comfort and flavor can be achieved compared to those using potassium chloride alone. It was seen.

The amount of milk mineral concentrate to be used varies depending on the mineral content in the milk mineral powder, but it is preferable that the mineral content is 1 to 3% of Surimijusha in terms of ash content.

[Example] Next, an example of the present invention will be shown, but the present invention is not limited thereto.

Thaw walleye pollack surimi at 10℃, 1.5kg
Using a silent cutter, slowly raise the temperature to 0°C), add water and milk mineral concentrate, and mash for 10 minutes, then add 5% starch and mash for an additional 3 minutes. The milk mineral concentrate added was as follows.

After the whole amount was sufficiently kneaded, it was filled into a polyvinyritine chloride tube, ligated, heated at 90°C for 40 minutes, then cooled to 10°C in water, and the next day, it was further kneaded to remove wrinkles.
The product was reheated for 00°CIO seconds. This product was subjected to a sensory test and cut into rounds of 3 cm in length. The strength of the foot is expressed by the gel breaking strength and the size of the dent, so these were measured. The results are shown in the first table.

The prototype (B) was better than the conventional blended product (A) in terms of sedimentation, texture, and flavor.

In addition, the sodium and potassium contents of this product were measured by flame photometry, and the results were as follows.

As shown in Table 4 above, the prototype product using milk mineral concentrate had a reduced sodium content and a very good balance with potassium compared to the conventional formulation.

[Effects of the Invention] According to this invention, by using milk mineral concentrate as a substitute for salt in the production of fish paste products, it is effective to reduce the sodium content of the product and to promote sodium excretion from the body. Along with containing potassium.

This provides a low-salt fish paste product that maintains and improves the quality of the product and also has a good flavor.

Therefore, this invention is a useful invention.

Claims (1)

[Claims] In the production of fish paste products, a concentrate containing a large amount of milk mineral components is obtained by ultrafiltration and crystallization from whey obtained during the production of milk or cheese, and this is mixed with salt. A method for producing a low-salt seafood paste product characterized by adding salt to ground fish meat as an alternative.