JPS6349991B2 - - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a method for producing protein jelly.

Various processing methods are known for using fish meat, such as using it in its natural state, as well as making Surimi and FPC meal, and each method has been recognized for its characteristics such as storage stability and suitability for processing. Particularly in recent years, processing technology for surimi or frozen surimi has made rapid progress and has reached the point where it has formed a huge market.

However, such pickled meat is mainly limited to white fish, and it is difficult to obtain pure white fish without the fishy odor caused by the fish species, such as red meat with a lot of blood, and it is difficult to obtain the fish after cooking. The gel is also weaker than that of white fish, and the current situation is that we cannot obtain anything with high market value.

The present inventors have investigated ways to improve fish species with weak gel-forming ability, such as removing odor and other unpleasant substances that occur depending on the fish species, removing color, and strengthening gel-forming ability. By centrifuging the completely dissolved water, we succeeded in creating a gel that is nearly transparent, has no odor of seeds, has no color, and has an extremely strong water-holding ability. It is possible to use raw fish with low freshness such that the meat cannot be made, or raw materials that have been frozen for a long time.In addition, compared to conventional surimi, there is extremely little deterioration due to temperature rise during processing, making it extremely easy to handle. It was found that the gel was easy to work with, and the operation time required to make the gel was extremely short, and the gel had a good taste that did not exist in conventional surimi. They also confirmed that meat has certain characteristics such as:

Hereinafter, the present invention will be explained in further detail.

(1) Remove the muscle (meat) from fresh fish. At this time, there is no problem even if the head, internal organs, and parts from which the skin has been removed, ie, meat, bones, and oil, are mixed in.

(2) Next, add more than the same amount of water to the removed meat. The amount of water added was the same, 3 times, 5 times, 10 times, 15 times, 20 times, and 30 times. In terms of volume, the purity of the protein jelly when centrifuged is low, so 5 to 15 times the volume is practical.

(3) When adding water, add sugars such as sorbitol to prevent oxygen activation and freeze denaturation. In addition, carotenoid pigments, blood pigments, muscle pigments, etc. contained in fish meat can be removed by adjusting the pH to the alkaline side.
Furthermore, depending on the purpose of the protein jelly or gel, it is possible to obtain a gel different from that obtained by conventional methods by adding salt such as common salt.

(4) Next, it is important to disentangle the myofibrils using a homogenizer to the extent that the water-soluble proteins are suspended in a separated state in the water or liquid phase. Alternatively, depending on the purpose of the gel, it may not be completely dissolved, but may be stopped at an appropriate level. Experimentally, soft muscles can be obtained by treating them with a homogenizer for about 5 to 10 seconds, but hard muscles such as livestock meat require homogenization for several minutes.

(5) The liquid phase obtained by pulverization contains unpulverized residues such as bones and collagen fibers, so they are separated to prevent them from being mixed into the protein jelly. In this case, the accuracy may be determined depending on the state of the target protein jelly or gel.

(6) A centrifugal force is applied to the solution in which the filtered protein is suspended to separate the water-soluble portion and the precipitate, thereby obtaining protein jelly. The centrifugal effect given at this time is 1000
Although some separation is possible with ~2000, in order to completely recover it, it is necessary to use 3000 or more for 1 second or more, but there is no difference in effectiveness and it is uneconomical to do it for more than 1 minute. be. In practical terms
By applying a centrifugal effect of about 10,000 to 12,000, a protein jelly with even higher precision can be obtained.

(7) The protein jelly obtained by centrifugation is mainly composed of myosin proteins, is transparent or translucent jelly-like, and has strong temperature resistance; for example, even if it is left at 8°C for two days and nights, there is almost no deterioration in its gel-forming ability. It is a protein jelly that is in an extremely stable state and is not affected by seeds.

(8) When 1 to 8% (total by weight) of salt is added to the obtained protein jelly, the gel strength increases in proportion to the amount of salt added, and the gel strength is completely increased even when the water content is over 95%. Retains water. This heated gel has a water-holding capacity not found in Surimi, and is transparent and smooth. Furthermore, it has an extremely good taste, and has sufficient flavor even without the addition of seasonings.

(9) When salt is added to this protein jelly and stirred, it quickly begins to become transparent and becomes viscous. Even if this condition is left for about two days, there is no change, and workability is extremely good compared to conventional Surimi, making it easy to save labor.

(10) Furthermore, by adding single or multiple additives such as salt, starch, vegetable protein collagen, egg white, and powdered milk, and food improvers such as phosphates to this protein jelly, a texture similar to that of kamaboko can be obtained. It can be added to a wide variety of foods, from foods with a soft texture like pudding or gelatin.

Example 1 100 g of bone-in mackerel meat roughly crushed with mince was made 10 times its volume with a 5% concentration sorbitol solution whose pH was adjusted to 7.0 with sodium bicarbonate, homogenized for 3 minutes, and the resulting solution was wrapped in a 5-layer gauze. As a result of centrifugation at 8,000 and 10,000, 155 g and 183 g of soft protein jelly were obtained, respectively.

When 3% salt was added to this protein jelly and stirred, it instantly became transparent and viscous, and when heated in boiling water at 90 to 95°C for 10 minutes, a pure white gel with a hollow shell shape was obtained.

Example 2 In the same manner as in Example 1, the amount of water added was the same, three times the amount,
As a result of experimenting with 5 times the amount, 10 times the amount, 15 times the amount, 20 times the amount, and 30 times the amount, the separation was poor when the amount was the same, and 3 times the amount.
57% compared to the raw material when added with double the amount of water, 143% when added with 5 times the amount of water,
182% when adding 10 times the amount of water, 189% when adding 15 times the amount of water, 20
A protein jelly of 195% and 196% was obtained by adding double the amount of water and 30 times the amount of water, respectively.

Example 3 To 100 parts by weight of the obtained mackerel protein jelly, 1 to 8% of common salt was added and mixed, and the mixture was allowed to sit at 15°C for 1 hour.
The strength of the heated gel was compared by heating at 90 to 95℃ for 10 minutes, and the added salt was 1% using a 7mmφ plunger.
500g at 2%, 675g at 3%, 725 at 4%
g, 775g at 5%, 800g at 6%, 825g at 7%,
At 8%, the strength was approximately 840 g, and all were in a perfect water-retaining state.

Unlike surimi, the salty taste was weak even when salted at about 4%, and at 3%, the salty taste was barely noticeable. In addition, there was no mackerel odor at all, and the taste was similar to that obtained when appropriate amounts of MSG and ajirin were added.

Example 4 The same procedure as in Example 3 was carried out on sardines, Japanese tuna, etc. As a result, when the salt content was 3%, protein jelly was applied to 550 g of sardines and 750 g of Japanese tang, and differences depending on the species were observed, but there were large differences in fishy odor and flavor. I couldn't help it.

Example 5 In the same manner as in Example 4, mackerel, sardine, and Japanese tang were used with reduced freshness and frozen ones. Differences in effects and species were observed, but no differences due to freshness or freezing were observed.

Example 6 As a result of using chicken meat in the same manner as in the previous example, 850 g of protein jelly was obtained when the salt content was 3%.

Example 7 3 parts of salt per 100 parts by weight of the obtained mackerel protein jelly
Parts by weight, 0.25 parts by weight of phosphate, 5 parts by weight of starch, and 1 part by weight of collagen were mixed and allowed to sit at 15°C for 1 hour, then heated at 90-95°C for 15 minutes. We obtained kamaboko with good taste.

Example 8 3 parts of salt per 100 parts by weight of the obtained mackerel protein jelly
parts by weight, 3 parts by weight of starch, 3 parts by weight of egg white, 20 parts by weight of milk, and 0.25 parts by weight of phosphate were mixed and packed in a casing, allowed to sit at 15°C for 2 hours, and then heated at 90-95°C for 20 minutes. A pudding with good texture and no fish odor was obtained.

Claims (1)

[Claims] 1 Animal myofibrils are pulverized in an equal or more amount of water or liquid phase, and the resulting protein suspension is subjected to a centrifugal effect.
A method for producing protein jelly whose main component is myosin protein obtained by applying a centrifugal force of 3000 or more.