JPS63188368A - Preparation of fish meat paste - Google Patents
Preparation of fish meat pasteInfo
- Publication number
- JPS63188368A JPS63188368A JP62017359A JP1735987A JPS63188368A JP S63188368 A JPS63188368 A JP S63188368A JP 62017359 A JP62017359 A JP 62017359A JP 1735987 A JP1735987 A JP 1735987A JP S63188368 A JPS63188368 A JP S63188368A
- Authority
- JP
- Japan
- Prior art keywords
- fish
- soy sauce
- fish meat
- meat
- paste
- 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.)
- Pending
Links
- 241000251468 Actinopterygii Species 0.000 title claims abstract description 41
- 235000013372 meat Nutrition 0.000 title claims abstract description 22
- 235000013555 soy sauce Nutrition 0.000 claims abstract description 27
- 239000000203 mixture Substances 0.000 claims abstract description 7
- 238000004898 kneading Methods 0.000 claims abstract description 5
- 238000004519 manufacturing process Methods 0.000 claims description 4
- 235000019688 fish Nutrition 0.000 abstract description 38
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 abstract description 5
- 241001098054 Pollachius pollachius Species 0.000 abstract description 4
- 102000004190 Enzymes Human genes 0.000 abstract description 3
- 108090000790 Enzymes Proteins 0.000 abstract description 3
- 239000002994 raw material Substances 0.000 abstract description 3
- 241001125046 Sardina pilchardus Species 0.000 abstract description 2
- 241001417494 Sciaenidae Species 0.000 abstract description 2
- 241000269821 Scombridae Species 0.000 abstract description 2
- 238000011109 contamination Methods 0.000 abstract description 2
- 235000020640 mackerel Nutrition 0.000 abstract description 2
- 230000000813 microbial effect Effects 0.000 abstract description 2
- 235000019512 sardine Nutrition 0.000 abstract description 2
- 241000252113 Muraenesox cinereus Species 0.000 abstract 1
- 241000785681 Sander vitreus Species 0.000 abstract 1
- 235000020989 red meat Nutrition 0.000 abstract 1
- 235000020990 white meat Nutrition 0.000 abstract 1
- 235000011194 food seasoning agent Nutrition 0.000 description 6
- 238000000034 method Methods 0.000 description 6
- 239000003921 oil Substances 0.000 description 6
- 235000019198 oils Nutrition 0.000 description 6
- 240000008415 Lactuca sativa Species 0.000 description 4
- RCJVRSBWZCNNQT-UHFFFAOYSA-N dichloridooxygen Chemical compound ClOCl RCJVRSBWZCNNQT-UHFFFAOYSA-N 0.000 description 4
- 235000012045 salad Nutrition 0.000 description 4
- 239000004278 EU approved seasoning Substances 0.000 description 3
- 102000035195 Peptidases Human genes 0.000 description 3
- 108091005804 Peptidases Proteins 0.000 description 3
- 235000002639 sodium chloride Nutrition 0.000 description 3
- 235000013599 spices Nutrition 0.000 description 3
- OEPOKWHJYJXUGD-UHFFFAOYSA-N 2-(3-phenylmethoxyphenyl)-1,3-thiazole-4-carbaldehyde Chemical compound O=CC1=CSC(C=2C=C(OCC=3C=CC=CC=3)C=CC=2)=N1 OEPOKWHJYJXUGD-UHFFFAOYSA-N 0.000 description 2
- 229940088598 enzyme Drugs 0.000 description 2
- 235000013332 fish product Nutrition 0.000 description 2
- 239000000843 powder Substances 0.000 description 2
- 150000003839 salts Chemical class 0.000 description 2
- 235000019465 surimi Nutrition 0.000 description 2
- 244000291564 Allium cepa Species 0.000 description 1
- 235000002732 Allium cepa var. cepa Nutrition 0.000 description 1
- 244000056139 Brassica cretica Species 0.000 description 1
- 235000003351 Brassica cretica Nutrition 0.000 description 1
- 235000003343 Brassica rupestris Nutrition 0.000 description 1
- 241000252100 Conger Species 0.000 description 1
- 241000442132 Lactarius lactarius Species 0.000 description 1
- YBHQCJILTOVLHD-YVMONPNESA-N Mirin Chemical compound S1C(N)=NC(=O)\C1=C\C1=CC=C(O)C=C1 YBHQCJILTOVLHD-YVMONPNESA-N 0.000 description 1
- 235000019482 Palm oil Nutrition 0.000 description 1
- 235000004347 Perilla Nutrition 0.000 description 1
- 244000124853 Perilla frutescens Species 0.000 description 1
- 241001290266 Sciaenops ocellatus Species 0.000 description 1
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 description 1
- 239000000654 additive Substances 0.000 description 1
- QKSKPIVNLNLAAV-UHFFFAOYSA-N bis(2-chloroethyl) sulfide Chemical compound ClCCSCCCl QKSKPIVNLNLAAV-UHFFFAOYSA-N 0.000 description 1
- 235000008429 bread Nutrition 0.000 description 1
- 235000012343 cottonseed oil Nutrition 0.000 description 1
- 239000002385 cottonseed oil Substances 0.000 description 1
- 239000003925 fat Substances 0.000 description 1
- 238000010304 firing Methods 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 238000003306 harvesting Methods 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- 235000013622 meat product Nutrition 0.000 description 1
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 description 1
- 235000013923 monosodium glutamate Nutrition 0.000 description 1
- 239000004223 monosodium glutamate Substances 0.000 description 1
- 235000010460 mustard Nutrition 0.000 description 1
- 235000014593 oils and fats Nutrition 0.000 description 1
- 239000002540 palm oil Substances 0.000 description 1
- 238000003825 pressing Methods 0.000 description 1
- 229940024999 proteolytic enzymes for treatment of wounds and ulcers Drugs 0.000 description 1
- 239000011780 sodium chloride Substances 0.000 description 1
- 235000014347 soups Nutrition 0.000 description 1
- 235000021419 vinegar Nutrition 0.000 description 1
- 239000000052 vinegar Substances 0.000 description 1
Landscapes
- Meat, Egg Or Seafood Products (AREA)
Abstract
Description
【発明の詳細な説明】 〈産業上の利用分野〉 本発明は魚肉ペーストの製造法に係るものである。[Detailed description of the invention] <Industrial application field> The present invention relates to a method for producing fish paste.
〈従来の技術〉
魚肉加工品にはかまぼこ、竹輪、揚げもの等のいわゆる
練り製品があるが、魚肉加工品の用途を拡大するため魚
肉スプレッドや魚肉調味料の製造法も種々提案されてい
る。例えば特公昭６１−５５９３９号に開示されている
魚肉スプレッドの製造法は魚肉を２５゛Ｃ以上で混練す
ることにより、展延性の高い魚肉加工品を得る方法であ
り、また特開昭６０−１３０３４９号に記載されている
方法は魚肉に蛋白質分解酵素を作用させて得られる生成
物に油脂と水とを加えて乳化油脂組成物を得る方法であ
る。<Prior Art> Processed fish products include so-called paste products such as kamaboko, chikuwa, and fried foods, but various methods for producing fish spreads and seasonings have been proposed to expand the uses of processed fish products. For example, the method for producing fish meat spread disclosed in Japanese Patent Publication No. 61-55939 is a method of kneading fish meat at 25°C or higher to obtain a processed fish meat product with high spreadability. The method described in this issue is to obtain an emulsified oil and fat composition by adding oil and water to the product obtained by treating fish meat with a proteolytic enzyme.
〈発明が解決しようとする問題点〉
しかしながら前者は２５°Ｃ以上という温度で混練する
ため、微生物汚染の危険があり、また後者は魚肉を単に
蛋白分解酵素で分解するものであるから、得られる製品
は魚臭の強いものであって、自ずと用途が限定されるき
らいがある。<Problems to be solved by the invention> However, since the former method is kneaded at a temperature of 25°C or higher, there is a risk of microbial contamination, and the latter method simply decomposes fish meat with proteolytic enzymes. The product has a strong fish odor, which naturally tends to limit its uses.
く問題点を解決するための手段〉
この様な現状に鑑み本発明者等は魚肉の用途拡大を目的
に種々検討したところ、魚肉に醤油もろみ及び／又は生
醤油を加えて混練すると、魚肉は速やかにペースト状と
なり、しかも魚臭の低減されたものが得られるという知
見を得た。Measures to Solve the Problems> In view of the current situation, the inventors of the present invention conducted various studies with the aim of expanding the uses of fish meat, and found that when soy sauce mash and/or raw soy sauce is added to fish meat and kneaded, the fish meat becomes It has been found that a product that quickly becomes a paste and has a reduced fish odor can be obtained.
本発明はこの知見に基づいて完成されたもので゛ あっ
て、以下にその詳細を説明する。The present invention was completed based on this knowledge, and the details thereof will be explained below.
本発明で用いられる原料魚肉は通常の魚肉練製品製造に
用いられるそれと何等変わるところはなく、例えば種々
の原料魚を採肉して得られるもの及びそれらを更に水晒
し、脱水等の精製を行なって得られる魚肉すり身、冷凍
魚肉すり身等が挙げられ、これらの原料魚としてはスケ
トウダラ、グチ、ハモ等の白身魚、サバ、イワシ等の赤
身魚等が挙げられる。The raw fish meat used in the present invention is no different from that used in the production of ordinary fish paste products; for example, it is obtained by harvesting various raw fish meat, and it is further purified by exposing it to water and dehydrating it. Examples of the raw material fish include white fish such as pollack, croaker, and conger, and red fish such as mackerel and sardine.
これらの原料魚に醤油もろみ及び／又は生醤油を添加し
混練するのであるが、添加する醤油もろみあるいは生醤
油は天然醸造によって製造される、こいくち醤油、うす
くち醤油、その他の醤油の諸株であり、またこれらを圧
搾して得られた火入前の生醤油である。Soy sauce mash and/or raw soy sauce is added and kneaded to these raw fish, but the soy sauce mash or raw soy sauce to be added may be Koikuchi soy sauce, Usukuchi soy sauce, or other soy sauce strains produced by natural brewing. This is the raw soy sauce obtained by pressing these soy sauces before firing.
魚肉に対する醤油もろみあるいは生醤油の添加料は１〜
１０％（Ｗ／Ｗ）、好ましくは２〜５％（Ｗ／Ｗ）であ
る。Additives of soy sauce mash or raw soy sauce to fish meat are 1~
It is 10% (W/W), preferably 2 to 5% (W/W).
このようにして魚肉に醤油もろみあるいは生醤油及び必
要により食塩及び水を添加し、捕潰、混練する。捕潰、
混練の操作は常温でもよいが低温域で行なうことが好ま
しい。In this way, soy sauce mash or fresh soy sauce and, if necessary, salt and water are added to the fish meat, followed by crushing and kneading. capture, crush
The kneading operation may be carried out at room temperature, but it is preferably carried out at a low temperature.
こうして混練すると醤油もろみあるいは生醤油中の酵素
が働いて魚肉はペースト状となる。これを必要によりこ
のまま１０〜２０分間放置したのち９０〜１００°Ｃ１
１０〜１５分間の加熱処理をして酵素を失活させ冷却し
、製品とする。When kneaded in this way, the enzymes in the soy sauce mash or raw soy sauce work to turn the fish into a paste. If necessary, leave this as it is for 10 to 20 minutes, then heat to 90 to 100°C.
The enzyme is inactivated by heat treatment for 10 to 15 minutes, and the product is cooled.
この製品は適度の粘性を有し魚臭の押えられたものであ
り、種々の用途に利用可能である。This product has a moderate viscosity and a suppressed fish odor, and can be used for a variety of purposes.
例工ば上記魚肉ペーストにサラダオイル、パーム油、綿
実油等の油脂、各種調味料、香辛料等を添加混合し、ド
レッシング類、マヨネーズタイプの調味料あるいはス、
ブレッド等とすることかできる。For example, salad oil, palm oil, cottonseed oil, and other oils and fats, various seasonings, spices, etc. are added and mixed to the above fish paste, and dressings, mayonnaise-type seasonings, or soups are prepared.
It can be made into bread etc.
〈実施例〉 以下に実施例を示す。<Example> Examples are shown below.
実施例１
スケトウダラの冷凍すり身１０００１ｉに本醸造こいく
ち生醤油５０ゴ、食塩２５ ｇ及び水６００ ｍｌを添
加し、捕潰機で４０分間捕潰、混練した。Example 1 50 grams of Honjozo Koikuchi raw soy sauce, 25 g of salt, and 600 ml of water were added to 10001i of frozen pollack surimi, and the mixture was crushed and kneaded using a crusher for 40 minutes.
これを塩化ビニリデンフィルムのチューブに充填密封し
１０分間放置後、１００°Ｃｌ２Ｏ分間の加熱処理をし
たのち冷却し魚肉ペーストを得た。This was filled into a vinylidene chloride film tube and sealed, left for 10 minutes, heated at 100° C. Cl2O, and then cooled to obtain a fish meat paste.
コノ魚肉ペーストにサラダオイル１００ｇ、グルタミン
酸ソーダ５ｇ、ホワイトペラパー５ ｇ、 辛子粉１０
１１食酢３０ｍ／、みりん３０ ｍｌを添加、ホモジナ
イザーて均質化処理をしてマヨネーズタイプの調味料を
得た。Kono fish paste, 100g of salad oil, 5g of monosodium glutamate, 5g of white perilla, 10g of mustard powder
11 30 ml of vinegar and 30 ml of mirin were added and homogenized using a homogenizer to obtain a mayonnaise-type seasoning.
尚、対照として生醤油の代わりに蛋白分解酵素バンクレ
アチン（和光紬薬製）を０．５．ｉ９添加する以外は上
記と全く同様に処理して魚肉ペーストを得た。この魚肉
ペーストは生醤油を添加したものに比し、魚臭の強いも
のであった。As a control, the proteolytic enzyme bankcreatin (manufactured by Wako Tsumugi Pharmaceutical Co., Ltd.) was used at 0.5% instead of raw soy sauce. A fish paste was obtained in the same manner as above except that i9 was added. This fish meat paste had a stronger fish odor compared to the one containing raw soy sauce.
この魚肉ペーストに上記と同様のサラダオイル、香辛料
等を添加し、マヨネーズタイプの調味料とし、これを１
５名のパネルによって２点比較法でＩＩＩＪ味を行なっ
たところ全てのパネルが対照の方が魚臭が強く、好まし
くないという評価をした。Add the same salad oil, spices, etc. as above to this fish paste to make a mayonnaise-type seasoning.
When a panel of 5 people tested the IIIJ taste using a two-point comparison method, all of the panels evaluated that the control had a stronger fishy odor and was unfavorable.
実施例２
スケトウダラの冷凍すり身１０００ 、ｆに本醸造こい
くち醤油諸株（仕込後６ケ月のもの）５０ｙ。Example 2 Frozen pollack surimi 1000ml, F and 50y of Honjozo Koikuchi soy sauce strains (6 months old).
食塩２５ ｇを添加し、捕潰機で４０分間捕潰、混練し
た。25 g of common salt was added, and the mixture was crushed and kneaded using a crusher for 40 minutes.
これを塩化ビニリデンフィルムのチコープに充填密封し
１０分間放置後、１００°Ｃｌ２Ｏ分間の加熱処理をし
たのち冷却し魚肉ペーストを得た。This was filled and sealed in a vinylidene chloride film Chicope, left for 10 minutes, heated at 100° C. Cl2O, and then cooled to obtain a fish paste.
この魚肉ペーストにサラダオイル、ホワイトペラパー、
オニオンノ（ウダー、香辛料等ヲ添加、ホモジナイザー
で均質化処理をしてペースト状の調味料を得た。This fish paste, salad oil, white perapa,
Onion powder, spices, etc. were added and homogenized using a homogenizer to obtain a paste-like seasoning.
Claims (1)
とを特徴とする魚肉ペーストの製造法。A method for producing fish paste, which comprises adding soy sauce mash and/or raw soy sauce to fish meat and kneading the mixture.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP62017359A JPS63188368A (en) | 1987-01-29 | 1987-01-29 | Preparation of fish meat paste |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP62017359A JPS63188368A (en) | 1987-01-29 | 1987-01-29 | Preparation of fish meat paste |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| JPS63188368A true JPS63188368A (en) | 1988-08-03 |
Family
ID=11941846
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP62017359A Pending JPS63188368A (en) | 1987-01-29 | 1987-01-29 | Preparation of fish meat paste |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPS63188368A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR100466002B1 (en) * | 2002-03-05 | 2005-01-13 | 한국식품연구원 | A method for manufacturing Yellow Walleye Pollack extract |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS5963141A (en) * | 1982-06-16 | 1984-04-10 | Taiyo Fishery Co Ltd | Production of pasty protein food or protein material |
-
1987
- 1987-01-29 JP JP62017359A patent/JPS63188368A/en active Pending
Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS5963141A (en) * | 1982-06-16 | 1984-04-10 | Taiyo Fishery Co Ltd | Production of pasty protein food or protein material |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR100466002B1 (en) * | 2002-03-05 | 2005-01-13 | 한국식품연구원 | A method for manufacturing Yellow Walleye Pollack extract |
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