JPS63301777A - Fish meat processed food - Google Patents

Abstract

PURPOSE:To obtain a fish meat processed food sufficiently made in deodor and decoloration, free from change of physical properties and shrinkage after heating and hardly causing discoloration after flying, by adding stock and/or solid content obtained by grinding a vegetable to the fish meat processed food. CONSTITUTION:A processed food produced by adding a stock and/or solid content obtained by grinding a vegetable to a fish meat processed food containing a fish meat as a main raw material and obtained by forming the fish meat and heating and solidifying the formed fish meat. The used vegetable includes carrot, Japanese radish, onion, Welsh onion, edible burdock, potato, yam, Chinese yam, cabbage, spinach, Brassica campestris or turnip. The above- mentioned stock and/or solid content is preferably added in an amount of 20-100pts.wt. based on the fish meat, which means a meat obtained by collecting from a picked meat picked from a raw material meat or the raw material meat and as necessary leaching and dehydrating, i.e., a meat in the state called frozen mined fish meat of salt-free type.

Description

DETAILED DESCRIPTION OF THE INVENTION [Technical Field] The present invention provides a processed fish food to which juice and/or solids obtained by finely pulverizing vegetables are added.

[Prior art and its problems] Fish cake, kamaboko, hanpen, sardine hamburger,
Processed fish foods, such as fish sausage, include Alaska pollock, croaker, sardines, atka mackerel, croaker, mackerel, horse mackerel,
Meat is collected from raw material fish such as stickleback, and if necessary, it is exposed to water and dehydrated to prepare fish meat, and if necessary, 2 to 4% of salt and seasonings are added to it and then crushed. It is produced by shaping the obtained minced fish meat into an appropriate shape and heat-treating it.

Conventionally, these processed fish foods have had the following problems. In other words, 1) the product tends to have a fishy odor, 2) the product is not sufficiently bleached, 2) when starch is added, the physical properties tend to change due to aging of the starch, and 7) especially Zatsuma 7J! When fried in oil, the product shrinks and becomes wrinkled, resulting in a poor appearance. ■Especially in fish cakes, the fried color changes over time and becomes a dull color. etc.

Among these, (1) and (2) have become major problems, especially when using relatively low-priced raw material fish that quickly loses its freshness.

On the other hand, for fish cakes and the like, it is known that in addition to minced fish, seeds such as shredded vegetables are added as raw materials. However, these seeds are usually added to and mixed with the finished salted minced fish meat, and are added in such a manner that their shape can be recognized in the product. Therefore, the juices and fibers contained in the vegetables were not sufficiently mixed into the minced fish meat. And, even when it comes to fish cakes with seeds like this, the above ■
~■ Problems were never resolved.

"Objective of the Invention" The object of the present invention is to sufficiently deodorize and decolorize the product, prevent changes in physical properties due to aging of starch, prevent shrinkage of the product after heating, and prevent the product from losing its color after frying. The aim is to provide processed fish and meat foods.

``Structure of the Invention'' The present invention provides a processed fish food that uses fish meat as a main ingredient, molds it, heats it, and solidifies it, to which juice and/or solid matter obtained by finely pulverizing vegetables is added. Features.

By adding the juice and/or solid matter obtained by finely pulverizing vegetables as described above, the present invention achieves (1) a deodorizing effect, (2) a decolorizing effect, and (2) an effect of preventing changes in physical properties when starch is added. This was done with an eye to the following: (1) an effect of preventing shrinkage after heating; (2) a good fried color and an effect of being less likely to cool.

In the present invention, vegetables include, for example, carrots, radish, onions, green onions, burdock, potatoes, long potatoes, mountain potatoes,
One or more types selected from cabbage, Chinese cabbage, spinach, komatsuna, turnip, etc. are used. These vegetables are finely ground using, for example, a grater, a mixer, or the like. The finely ground vegetables are a mixture of juice containing water-soluble components and solid matter mainly composed of fibers. In the present invention, fish meat or salted fish meat paste prepared from it contains The finely ground products of these vegetables may be added as they are, or they may be separated into juice or solids and 1Fr added to either of them. It may be carried out by any means such as M. Alternatively, vegetables may be cut into thin strips and added before grinding the fish meat so that the vegetables are thoroughly ground into fine particles by crushing. Additionally, vegetable powder prepared by freeze-drying or other means may be added.

The amount of juice and/or solids obtained by finely pulverizing the vegetables is preferably 20 to 100 parts by weight per 100 parts by weight of fish meat. In this case, fish meat refers to meat collected from raw fish. Surimi refers to meat that has been harvested from ground meat or raw fish, exposed to water as necessary, and dehydrated, so-called unsalted surimi. If the added amount of the juice and/or solid matter of the finely ground vegetables is less than 20 parts by weight, the above-mentioned effects of the present invention cannot be sufficiently obtained, and if it exceeds 100 parts by weight, the added amount of The gel formation tends to be insufficient and the elasticity tends to decrease.

Among the effects of adding the juice and/or solids of finely ground vegetables mentioned above, the deodorizing effect is particularly strong in vegetable juices, and among vegetables, carrots, radish, onions, green onions, etc. Effective. Regarding the decolorizing effect, it is thought that the whitening effect of sulfur-containing components (for example, sulfurous acid) contained in vegetables is involved, and the white parts of radish, onion, and green onion are particularly effective. Of course, the decolorizing effect can be seen in other vegetables as well, but when a large amount of colored vegetables are used, there is a problem that the color of the vegetables will stick to the product. In addition, the effect of preventing changes in physical properties when starch is added is thought to be due to amylase contained in vegetables, and vegetables containing a lot of amylase, such as daikon radish, long yam, and mountain yam, etc. is effective. In general, the effect of preventing the shrinkage of heated vegetables is thought to be related to the fiber content in vegetables, and therefore the solid content of finely ground vegetables is particularly effective. Carrots, onions, sweet potatoes, and potatoes are effective. In addition, with regard to the effect of (1) improving the fried color and reducing changes over time, good effects are observed especially for carrots and the like.

Next, a preferred example of a method for manufacturing a fish paste product, which is one of the processed fish foods of the present invention, will be described.

Raw material fish include pollock, croaker, sardines,
Any conventionally used fish such as Atka mackerel, Japanese croaker, mackerel, horse mackerel, and Japanese horse mackerel can be used. Meat is harvested from these raw fish, and if necessary, it is exposed to water and dehydrated to prepare fish meat. About 2 to 4% by weight of common salt and, if necessary, an appropriate amount of water are added to this fish meat and crushed to prepare salted fish meat surimi.

In the present invention, the juice and/or solids obtained by finely pulverizing vegetables are added and mixed before the fish meat is sown or in the sown bales. As mentioned above, when added before sowing,
Vegetables can also be added in the form of finely chopped vegetables and pulverized by sowing.

Moreover, as mentioned above, the amount added is preferably 20 to 100 parts by weight per 100 parts by weight of fish meat.

In addition, in the present invention, in addition to the juice and/or solids obtained by finely pulverizing the vegetables, if necessary, auxiliary raw materials such as starch, egg white, fats and oils, and vegetable proteins, mirin, sodium glutamate, Seasonings such as sugar may be added and mixed. Also, in the case of hanpen, etc., it is necessary to add yams, egg whites, a foaming agent, etc., and mix to incorporate the foam. . In addition to the juice and/or solids obtained by finely pulverizing the above-mentioned vegetables, shredded vegetables can also be added after sowing to produce a product containing so-called seeds.

In this way, the salted fish paste is mixed with the juice and/or solids obtained by finely pulverizing vegetables, a drum forming device,
It is molded into an appropriate shape by means such as an extrusion molding device. Then, the processed fish food of the present invention can be obtained by sitting and heating if necessary.

For the heat treatment, any means depending on the intended product can be employed, such as frying, steaming, immersion in hot water, gas heating, infrared rays, far infrared rays heating, and microwave heating.

"Examples of the Invention" Example 1 3% by weight of common salt was added to unsalted surimi of Alaska pollock and crushed to prepare salt surimi. After adding and mixing grated radish or carrots and water in the ratio shown in Table 1 to this salt surimi, it was formed into a 259 pole shape and heated with oil at 150°C for 30 minutes.
Heating was performed for a minute to produce fish cakes.

(Left below) Table 1 For each of the fish cakes produced in this way, measurement of Hunter 0 degree on the cut surface, measurement of surface chromaticity (using a color difference meter manufactured by Nippon Denshoku ■), and sensory measurement of fish odor , Visual observation of surface wrinkles was performed. Note that the Hunter 0 degree measurement of the cut surface was carried out only for those to which radish had been added, and the measurement of surface chromaticity was carried out only for those to which carrot had been added.

(1) Hunter 0 degree measurement result of the cut surface Figure 1 shows the relationship between the amount of grated radish added and the Hunter 0 degree of the cut surface.
In this case, it shows that it is white. From FIG. 1, it can be seen that when 30 parts by weight or more of grated daikon radish was added to 100 parts by weight of salted surimi, it became clearly whiter than the control.

(2) Measurement results of surface chromaticity The surface color was measured in lightness (shi), hue (aL), and chroma (bL). , aL value was used for evaluation.

The relationship between the number of days elapsed and the aL value is shown in Figure 2 for different amounts of grated carrot added. In Figure 2, 〇-〇 indicates carrot 7
0 parts by weight, ◇-◇ is 60 parts by weight of carrots, △-△ is 50 parts by weight of carrots
Parts by weight, - indicates the results for 40 parts by weight of carrots, . . . indicates the control, and Rolo indicates the results for 30 parts by weight of carrots. From this result, all products with added carrots have a L
It can be seen that there is little change in value, that is, there is little fading.

(3) Results of sensory measurement of fish odor The measurement results of fish odor evaluated by 10 panelists are shown in Table 2.

Table 2 (4) Results of visual observation of the surface The results are shown in Table 3.

As shown in Table 3 of Atsushi 3, those to which daikon radish or human 9 was added had less shrinkage when heated, had fewer wrinkles on the surface, and had a good round shape, whereas the control had shrunk and was distorted. It can be seen that the shape is the same.

"Effects of the Invention" As explained above, according to the present invention, by adding juice and/or solid matter obtained by finely pulverizing vegetables, it is possible to achieve: ■ Deodorizing effect, ■ Decolorizing effect, ■ Adding starch. ■ Effect of preventing changes in physical properties during heating, ■ Effect of preventing shrinkage after heating,
■It is possible to obtain the effect of improving the color of fried foods and making them less likely to cool.

[Brief explanation of the drawing]

Figure 1 shows the relationship between the amount of grated radish added and the hunter's white layer on the cut surface, and Figure 2 shows the relationship between the number of days elapsed and the change in surface hue (aL value) for the product to which grated carrot was added. FIG. Patent applicant Matsubei Co., Ltd. Agent
Patent Attorney Matsui Counter-Question Patent Attorney Kunio Miura Patent Attorney Yoshimi Sasayama: ,,,%(>-[F]・-.Juku

Claims (4)

[Claims] (1) Processed fish food made from fish meat as the main ingredient, molded and heat-hardened, characterized by the addition of juice and/or solid matter obtained by finely pulverizing vegetables. . (2) The processed fish food according to claim 1, characterized in that the fish meat is surimi. (3) The fish meat according to claim 1 or 2, wherein 20 to 100 parts by weight of the juice and/or solids obtained by finely pulverizing the vegetables are added to 100 parts by weight of the fish meat. processed food. (4) Claims 1, 2, or 3, wherein the vegetables include carrots, radish, onions, long onions, burdock, potatoes, long potatoes, yam, cabbage, Chinese cabbage, spinach, and Japanese mustard spinach. , processed fish food that is at least one type selected from turnips.