CN101683089B - Method for producing minced meat of large cuttlefish and minced meat of large cuttlefish produced thereby - Google Patents

Abstract

Provided are a method for producing minced large cuttlefish meat and minced large cuttlefish meat produced thereby, wherein the minced large cuttlefish meat has sufficient quality as a raw material for fish cake, that is, has sufficient residual ammonium chloride concentration, breaking strength, breaking depression and gel strength. The method comprises a water washing step (S1) and a pulverizing step (S2).

Description

Method for producing minced meat of large cuttlefish and minced meat of large cuttlefish produced thereby

technical field

The present invention relates to a method for producing minced meat of large cuttlefish using pelagic large cuttlefish and the minced meat of large cuttlefish produced thereby.

Background technique

In recent years, the price of raw materials for minced fish meat has risen, and the supply of raw materials has become difficult, so the development of substitute products is being carried out. Under such circumstances, it is reported in Non-Patent Document 1 that the large pelagic cuttlefish Dosidicus gigas can be used as a processing raw material, and it has both a dry taste and an astringent taste (hereinafter, these are collectively referred to as "odor". ) specific problems. The odor is due to the large amount of ammonium chloride that pelagic cuttlefish contain in their bodies for buoyancy. Therefore, some technologies for removing ammonium chloride contained in pelagic giant cuttlefish to make cuttlefish easy to eat are being developed.

Patent Document 1 describes a method for reducing the odor components of the American giant squid, which is characterized in that the flesh of the American giant squid is treated with an aqueous solution of a mixture of salt and an organic acid sodium salt.

It is described that according to the technology, the content of ammonium chloride can be reduced from 119.0 mg/100 g to 11.6 mg/100 g in terms of the measured value measured by volatile basic nitrogen (VBN) (see Patent Document 1 Table 2).

Patent Document 2 describes a method for producing cuttlefish meat food, which suppresses the peculiar smell and odor of cuttlefish meat food. , and the meat of cuttlefish with a volatile nitrogen value of 30mg/100g or more without heat treatment; process (B): in the required container, make the meat piece prepared in process (A) and pH8.0 ～13.0, and the concentration of alkaline agent is more than 3.0% by weight of alkaline solution contact; operation (C-1): add and mix acid solution to the alkaline solution after the completion of operation (B) and the meat pieces, so that the pH of the solution is finally 4.0 to 7.9; Step (D): After the step (C-1), the meat piece is washed with water.

It is described that, according to the above-mentioned technology, the taste and fishy smell after boiling and the taste and fishy smell after frying are further less felt than those in Patent Document 1 using cuttlefish pieces processed by this technology smell.

In addition, Patent Document 3 describes a method for producing minced meat using protein from South American pelagic giant squid (Giant Squid). This method produces minced meat through the following steps: a peeling step of separating the internal organs and peeling off the skin; a step of pulverizing the peeled meat; and adding about 5% of an anti-freeze denaturation agent to the whole weight ratio of the pulverized meat. Freezing process. The method is characterized in that the peeled meat is giant squid from the ocean, and the giant squid from the ocean is immersed in the osmosis solution for about 6 to 8 hours, and the osmosis solution is replaced at a cycle of about 2 hours and maintained at About 0-8°C, so as to prevent the denaturation of protein, and at the same time remove the ammonium chloride component through osmosis.

Non-Patent Document 1: Haru Nobutamo, "Machining シリズズ Appears! New しい seafood processing raw materials! ! America Oo Akaika's Processing Technology の开発をめざしてののの発をめざしてののいんしりり, No.26, p19～21 (1994)

Patent Document 1: Specification of Japanese Patent No. 3269896

Patent Document 2: International Publication No. WO2005/013725 Pamphlet

Patent Document 3: Japanese Patent Laid-Open No. 2003-102441

Contents of the invention

The problem to be solved by the invention

However, in Patent Document 1, there is a problem that since the removal of peculiar smell is not sufficient, although it may be sufficient as a raw material for so-called gourmet dishes with a strong seasoning, when it is used as a raw material for fish cakes, the seasoning is weak, so it may be insufficient. Feel the smell.

In addition, although cuttlefish pieces processed by the technology of Patent Document 2 can be used as raw materials for cuttlefish tempura, fried cuttlefish, grilled cuttlefish, and cuttlefish fritters, there is a problem because the processing in the manufacturing process is not suitable. There is a problem that minced meat, which is a raw material of kamaboko, which has sufficient breaking strength, breaking dent and gel strength, cannot be produced.

Also, the technique of Patent Document 3 has a problem that not only the odor remains because the conditions for removing ammonium chloride such as the treatment time in the osmotic solution (distilled water) or the temperature for preventing the gel-forming ability from being lowered are not suitable , and the breaking strength, breaking dent and gel strength will decrease, and it cannot be used as a raw material for kamaboko.

The present invention was made in view of the above-mentioned problems, and an object thereof is to provide a method for producing minced cuttlefish meat having sufficient quality as a raw material of kamaboko, and the minced meat of large cuttlefish produced thereby. That is, it has sufficient breaking strength, breaking crater and gel strength.

solutions to problems

[1] The method for producing minced meat of large cuttlefish according to the present invention, which solves the above-mentioned problems, is characterized in that the mantle of large pelagic cuttlefish containing ammonium chloride and proteolytic enzymes that cause self-digestion is used , the method includes a water washing process and a crushing process. Wherein, the water washing step is: cutting the outer mantle into a predetermined shape, setting more than one bottomed hole or through hole on the cut outer mantle, and dipping in a solution that is higher than the freezing temperature and below 10°C. Soak in water for 6 to 12 hours and wash with water. The pulverization process is as follows: the outer coat washed with water, the taste-masking agent for masking the peculiar smell generated by the ammonium chloride, and the egg white containing the inhibitory protein that inhibits the action of the proteolytic enzyme, and the interaction between the proteins. Mixing with at least one of the combined transglutaminases, and then pulverizing the washed mantle at a temperature higher than the freezing temperature of the washed mantle and below 10°C under negative pressure , made into minced meat.

In this way, the ammonium chloride contained in the mantle of the pelagic squid can be removed or significantly reduced through the water washing process. In addition, since the taste-masking agent is mixed when the water-washed mantle is made into minced meat in the pulverization process, even if a small amount of ammonium chloride remains in the mantle, the odor cannot be sensed. In addition, since egg whites containing inhibitory proteins are mixed in the crushing process, the action of proteolytic enzymes (also called autodigestive enzymes) inherent in the mantle can be suppressed. In addition, since the temperature condition of the pulverization step is specified within a specific range, the activity of proteolytic enzymes can be reduced. Furthermore, since transglutaminase is mixed, gel strength can be improved. In addition, in this pulverization step, since the outer film is pulverized under a negative pressure, air is less likely to be mixed in, so the decrease in breaking strength can be prevented, and the mouth feel can be prevented from becoming soft. Therefore, by performing the pulverization step, the breaking strength, the breaking dent and the gel strength can be improved, so it can be used as a raw material of kamaboko.

[2] In the present invention, it is preferable to add 0.05 to 2 parts by weight of a taste-masking agent to the immersion solution based on 100 parts by weight of the immersion solution. In this way, since the taste-masking agent is also added to the dipping solution, it is possible to more reliably mask the odor with the taste-masking agent.

[3] In the present invention, it is preferable to add 0.1 to 1 part by weight of an organic acid salt to the immersion solution based on 100 parts by weight of the immersion solution. In this way, the action of proteolytic enzymes can be suppressed by using an organic acid salt having a chelating ability for metals. Therefore, degradation of myosin by proteolytic enzymes can be suppressed.

[4] In the present invention, it is preferable to add at least one of 0.1 to 1 part by weight of polymeric phosphate and 0.1 to 1 part by weight of carbonate to the immersion solution based on 100 parts by weight of the immersion solution. In this way, by the action of the polymerized phosphate and/or carbonate, it is possible to prevent the phenomenon that minced meat discharges water and coagulates when heated (hereinafter referred to as "heat coagulation"). Therefore, the heating yield at the time of manufacturing kamaboko can be improved.

[5] The water washing step in the present invention is preferably performed by bubbling or stirring the dipping solution and the cut mantle. Since the ammonium chloride contained in the mantle is water-soluble, it can be removed from the mantle by immersion in an immersion solution, but ammonium chloride can be removed more reliably and rapidly by bubbling or stirring.

[6] In the present invention, the egg white is preferably added in an amount of 1 to 10 parts by weight relative to 100 parts by weight of the mantle. In this way, the action of the proteolytic enzyme contained in the mantle is inhibited by the inhibitory protein contained in the egg white, thereby suppressing the decrease in gel strength. In addition, a smooth texture can be obtained by adding egg white.

[7] In the present invention, the added amount of the transglutaminase is preferably 0.05 to 5 parts by weight relative to 100 parts by weight of the mantle. In this way, transglutaminase can form an isopeptide bond or a disulfide bond between glutamine residues and lysine residues contained in minced meat, thereby allowing proteins to be cross-linked. Therefore, the breaking strength, fracture dent, and gel strength of the minced meat of large cuttlefish can be improved to the same extent as those of minced fish meat.

[8] In the present invention, in the pulverization step, it is preferable to add 5 to 20 parts by weight of sugar with respect to 100 parts by weight of the outer coating. In this way, freeze denaturation can be prevented. Therefore, it is possible to prevent the occurrence of dripping after freezing and thawing the produced minced meat, and the like.

[9] In the present invention, it is preferable to include a packing and freezing step of packing the minced meat in a packaging container after the pulverizing step and then freezing it. In this way, long-term preservation is possible.

[10] The minced meat of large cuttlefish according to the present invention is produced by the method for producing minced meat of large cuttlefish according to any one of [1] to [9], wherein residual chlorine The ammonium chloride concentration is below 70mg/100g, the pH is 6.5-7.0, the breaking strength is 1-8.5g, the breaking depression is 8-20mm, and the gel strength is 10-120g·cm.

If the minced meat of such a large cuttlefish is prepared, the breaking strength, breaking dent, and gel strength are suitable, and the residual ammonium chloride concentration is sufficiently low, so it can be suitably used as a raw material of kamaboko. Moreover, since pH is also neutral, it is easy to use as a raw material of kamaboko.

[11] In the present invention, the minced meat preferably has a whiteness of 60 or more in terms of an L value measured with a color difference meter. In this way, the minced meat is white in color and is suitable for use as a raw material for high-quality kamaboko.

The effect of the invention

According to the method for producing minced meat of large cuttlefish according to the present invention, the conditions of the washing process, the conditions of the pulverizing process, and the types of additives added in the pulverizing process are optimized, so that minced meat with improved breaking strength can be produced. Minced meat of large cuttlefish with , fracture pits and gel strength. The minced meat of the large cuttlefish produced in this way has improved breaking strength, breaking dent and gel strength, so it can be used as a raw material for kamaboko.

According to the minced meat of the large cuttlefish according to the present invention, since the breaking strength, breaking dent and gel strength are improved, it can be used as a raw material of kamaboko.

Description of drawings

FIG. 1 is a flow chart showing the process contents of the method for producing minced cuttlefish meat according to the present invention.

Explanation of reference signs

S1: Washing process

S2: Crushing process

Detailed ways

Hereinafter, the method for producing the minced meat of large cuttlefish according to the present invention and the minced meat of large cuttlefish produced thereby will be described in detail.

First, the manufacturing method of the minced meat of the large cuttlefish which concerns on this invention is demonstrated. FIG. 1 is a flow chart showing the process contents of the method for producing minced cuttlefish meat according to the present invention.

As shown in FIG. 1 , the method for producing minced meat of large cuttlefish according to the present invention includes a water washing step S1 and a crushing step S2 .

The water washing step S1 is: cutting the mantle into a predetermined shape, setting more than one bottomed hole or through hole on the cut mantle, and immersing it in an immersion solution that is higher than the freezing temperature and below 10°C. After ~12 hours, wash with water.

In addition, as for the mantle, since the skin from the top layer (first layer) to the third layer can be peeled off relatively easily, the mantle with the third layer of skin peeled off and sterilized is usually used. . However, when using a mantle that has not peeled off the skin of the third layer and that has not been sterilized, before the water washing step S1, the process of peeling off the skin of the third layer of the mantle and treating the peeled skin with a bactericide A process in which the mantle is sterilized (not shown). By peeling off the skins of the first three layers, it is possible to prevent inappropriate processing equipment used in the following steps. For example, in the manufacture of crab-flavored kamaboko, the minced meat is formed into flakes after being passed through a filter, but the filter will be clogged with the first 3 layers of skin if the first 3 layers are not peeled off in advance , so production had to be discontinued. This interruption of manufacture can be prevented by peeling off the first 3 layers in advance. In addition, since the skins of the first three layers are very hard, it is possible to eliminate the adverse effect on the texture caused by this.

In addition, by sterilizing with a bactericide, food microbiological standards such as the number of general viable bacteria and the number of Escherichia coli can be reliably satisfied. Sterilization can be performed, for example, by immersing the mantle in a 100 ppm sodium hypochlorite aqueous solution for 1 to 2 minutes. After sterilization, either wash the sterilized mantle with running water for 1 to 2 minutes, or soak in water for 1 to 2 minutes to remove sodium hypochlorite. This sterilizing treatment may be performed in order of cutting the mantle or forming bottomed holes or through holes, which will be described later.

Since the mantle of pelagic cuttlefish contains ammonium chloride between the third and fourth skins, in order to remove the ammonium chloride contained between the third and fourth skins, One or more, preferably a plurality of bottomed holes or through holes that penetrate at least the skin of the third layer are formed. In this way, ammonium chloride contained in the mantle can be removed reliably and rapidly. The bottomed hole and the through hole are preferably formed in a size that cannot be easily closed. The bottomed hole and the through hole can be formed with a diameter of about 0.5 to 2 mm, for example. Such bottomed holes and through-holes can be set using a puncher, a sword mountain (a flower arrangement tool), or the like.

The mantle can be cut into, for example, a rectangular shape with a side of about 3 to 20 cm, but it is not limited thereto, and any shape and size can be cut. Cutting of the mantle can be performed by a worker using a kitchen knife or the like, but it is preferable to use a cutting machine or the like because productivity can be improved and cost can be reduced. In addition, if the thickness of the mantle to be used is too thick, it can also be adjusted by, for example, cutting to a thickness of about 1 cm.

As the immersion solution used in the water washing step S1, water or an aqueous solution prepared to be neutral to alkaline can be used, and an aqueous solution prepared to have a pH of about 9-11 is preferably used. As water, pure water, sterilized water, tap water, etc. can be used. In addition, as an aqueous solution prepared to be neutral to alkaline, for example, 1-3w/v% sodium polyphosphate aqueous solution, 1-3w/v% sodium pyrophosphate aqueous solution, 0.5-1.5w/v% sodium carbonate aqueous solution, 0.5 One or two or more of ~1.5w/v% calcium carbonate aqueous solution and 1~3w/v% sodium citrate aqueous solution are used. If such an impregnation solution is used, since ammonium chloride is water soluble, it can be removed from the mantle by contact with the impregnation solution. In addition, the acidic mantle (about pH 5) may be adjusted to a pH range of 6.5 to 7.0 before immersion in the immersion solution. By setting the pH of the coat to 6.5 to 7.0, the physical properties can be enhanced, that is, the gel strength can be increased. The amount of the dipping solution may be, for example, five times the amount of the mantle used, but is not limited thereto and may be appropriately set.

The temperature of the impregnating solution is higher than the freezing temperature of the impregnating solution and is 10°C or lower, preferably 5°C or lower. If the temperature of the immersion solution is lower than the freezing temperature of the immersion solution, the immersion solution may freeze, and removal of ammonium chloride may not be possible. On the other hand, when the temperature of the immersion solution exceeds 10° C., the activity of proteolytic enzymes increases, and thus the gel strength may decrease.

In addition, removal of ammonium chloride from the mantle may not proceed sufficiently if the immersion time of the mantle in the immersion solution is less than 6 hours. On the other hand, even if the immersion time of the mantle in the dipping solution exceeds 12 hours, the removal of ammonium chloride from the mantle is sufficiently advanced, and immersion beyond this time is disadvantageous in terms of production efficiency. In addition, the water washing of the mantle may be carried out in the range of 6 to 12 hours as described above, and may be performed by changing the immersion solution several times. In this way, ammonium chloride contained in the mantle can be more reliably removed.

It is preferable to add 0.05 to 2 parts by weight of a taste-masking agent to the dipping solution relative to 100 parts by weight of the dipping solution. By adding a taste-masking agent to the impregnation solution to impregnate the mantle, the mantle odor can be made imperceptible. Examples of the taste-masking agent include sugars such as sodium glutamate, shrimp extract, and kelp extract.

If the added amount of the taste-masking agent is less than 0.05 parts by weight with respect to 100 parts by weight of the immersion solution, the masking effect of masking the peculiar smell cannot be expected because the added amount of the taste-masking agent is too small. That is, it becomes meaningless to add a taste-masking agent to the infusion solution. In addition, when the taste-masking agent is not added to the dipping solution, or the amount added is less than 0.05 parts by weight as mentioned above, the same effect can be obtained by adding a little more taste-masking agent in the pulverization step S2 described later. On the other hand, if the added amount of the taste-masking agent exceeds 2 parts by weight relative to 100 parts by weight of the impregnation solution, the taste and smell of the taste-masking agent will become too strong due to the excessive addition of the taste-masking agent. It may not be suitable as a raw material for kamaboko.

It is preferable to add 0.1-1 weight part of organic acid salts to an immersion solution with respect to 100 weight part of this immersion solutions. Impregnate the mantle by adding an organic acid salt to the impregnation solution, and utilize the metal chelating ability of the organic acid salt to suppress the degradation of the myosin heavy chain by cleaving the heavy chain of myosin by proteolytic enzymes such as metalloproteases contained in the mantle. effect. Therefore, reduction in gel strength can be suppressed. Examples of the organic acid salt include sodium citrate, sodium tartrate, sodium malate and the like.

If the added amount of the organic acid salt is less than 0.1 part by weight relative to 100 parts by weight of the immersion solution, the added amount of the organic acid salt is too small to sufficiently inhibit the action of proteolytic enzymes. Therefore, the gel strength may be reduced when made into minced meat. In addition, when the organic acid salt is not added to the impregnating solution, or the addition amount is less than 0.1 parts by weight as described above, by setting the temperature of the impregnating solution low, it is possible to suppress the effect of proteolytic enzymes on the myosin heavy chain. break down. On the other hand, if the added amount of the organic acid salt exceeds 1 part by weight relative to 100 parts by weight of the impregnating solution, the amount of the remaining organic acid salt permeated into the mantle increases, so the taste and smell of the organic acid salt If it becomes too strong, it may not be suitable as a raw material for kamaboko.

It is preferable to add at least one of 0.1 to 1 part by weight of polymeric phosphate and 0.1 to 1 part by weight of carbonate to the immersion solution relative to 100 parts by weight of the immersion solution. By adding polymeric phosphate or carbonate to the impregnating solution to impregnate the mantle, these substances can be contained in the mantle, thereby preventing thermal coagulation, that is, preventing coagulation due to discharge of moisture during heating. Therefore, heating yield can be improved.

If the addition amount of polyphosphate salt is less than 0.1 weight part with respect to 100 parts by weight of the impregnating solution, or if the addition amount of carbonate is less than 0.1 weight part, then can't obtain the effect of preventing heating and coagulation, so heating yield may be lower. will get worse. On the other hand, even if the addition amount of the polymeric phosphate exceeds 1 part by weight relative to 100 parts by weight of the immersion solution, or the addition amount of the carbonate exceeds 1 part by weight, since the effect of improving water retention has reached the limit, the cost will be reduced. Not good.

In addition, the water washing step S1 is preferably performed by bubbling or stirring the dipping solution and the cut mantle. Immersion by bubbling or stirring removes more ammonium chloride from the severed mantle. In addition, the conditions of bubbling and stirring can be appropriately adjusted according to the bubbling device and stirring device used, but if the conditions are too intense, the mantle after cutting may be destroyed, proteolytic enzymes may be activated, and the gel strength may decrease. Therefore it is not preferred.

The next crushing step S2 is: mix the washed mantle, a taste-masking agent for masking the peculiar smell generated by ammonium chloride, egg white and transglutaminase for inhibiting the action of proteolytic enzymes, and then At a temperature higher than the freezing temperature of the washed mantle and below 10° C., and under negative pressure, the washed mantle is pulverized to make minced meat.

If the temperature in the crushing step S2 is below the freezing temperature of the water-washed mantle, the mantle will freeze, making it difficult to obtain minced meat in which the added egg white, taste-masking agent, and transglutaminase are uniformly dispersed. On the other hand, if the temperature in the pulverization step S2 exceeds 10° C., proteolytic enzymes are activated, and thus the gel strength may decrease.

In addition, because cuttlefish meat is easy to mix with air, it is easy to contain air bubbles when it is made into minced meat. If air bubbles are contained in minced meat, the texture will become soft and it will not be suitable for use as a raw material for kamaboko. Therefore, it can be pulverized under negative pressure, for example, under vacuum conditions below 13332 Pa (100 Torr). In addition, as long as air bubbles are not contained in the minced meat, it is not limited to the above conditions. For example, as long as the degree of vacuum is about 80,000 to 100,000 Pa, it can be suitably performed. The crushing step S2 can be performed by using a commercially available spherical knife, mixer, or the like.

As the taste-masking agent used in the crushing step S2, the same taste-masking agent as that used in the water-washing step S1 can be used. The content of the taste-masking agent used in the crushing step S2 is preferably 0.02 to 1 part by weight relative to 100 parts by weight of the outer coating.

If the content of the taste-masking agent used in the pulverization step S2 is less than 0.02 parts by weight relative to 100 parts by weight of the coating, the amount of the taste-masking agent added is too small, so that the masking effect of masking the peculiar smell cannot be expected. On the other hand, if the content of the taste-masking agent used in the pulverization step S2 exceeds 1 part by weight with respect to 100 parts by weight of the coating film, the taste and taste of the taste-masking agent will be reduced due to the excessive addition of the taste-masking agent. The smell becomes too strong, and the obtained minced meat may not be suitable as a raw material for kamaboko.

The amount of egg white added is preferably 1 to 10 parts by weight relative to 100 parts by weight of the mantle. By adding egg white, a smooth texture can be obtained as a raw material for kamaboko. In addition, since egg white has the function of inhibiting the action of proteolytic enzymes contained in the mantle, the decrease in gel strength can be prevented by inhibiting the action of proteolytic enzymes.

If the egg white is added in an amount of less than 1 part by weight relative to 100 parts by weight of the mantle, a smooth texture cannot be obtained, and the decrease in gel strength cannot be sufficiently prevented, so the obtained minced meat may not be suitable as a fish Cake ingredients. On the other hand, if the amount of egg white added exceeds 10 parts by weight relative to 100 parts by weight of the mantle, the mouthfeel becomes too smooth and may not be suitable as a raw material for kamaboko, especially high-grade kamaboko.

The amount of transglutaminase to be added is preferably 0.05 to 5 parts by weight relative to 100 parts by weight of the mantle, more preferably 0.1 to 2 parts by weight relative to 100 parts by weight of the mantle. By mixing transglutaminase, proteins contained in ground meat can be cross-linked (for example, glutamine residues and lysine residues can be cross-linked), so that gel strength can be improved.

If the amount of transglutaminase added is less than 0.05 parts by weight relative to 100 parts by weight of the mantle, the gel strength may not be sufficiently improved because the amount of transglutaminase added is too small. On the other hand, if the amount of transglutaminase added exceeds 5 parts by weight relative to 100 parts by weight of the mantle, the gel strength becomes too high due to the excessive amount of transglutaminase added. On the contrary, the raw materials of kamaboko may not be suitable.

In addition, in this crushing step S2, it is preferable to add 5 to 20 parts by weight of sugars with respect to 100 parts by weight of the outer coating. Because, freezing denaturation can be prevented by adding sugar. Examples of sugars include sorbitol, trehalose, and the like.

If the added amount of saccharides is less than 5 parts by weight relative to 100 parts by weight of the mantle, the added amount of saccharides is too small, so the effect of preventing freeze denaturation cannot be expected. Therefore, when the produced minced meat is frozen and re-thawed, dripping is likely to occur, which is not preferable. On the other hand, if the added amount of sugar exceeds 20 parts by weight relative to 100 parts by weight of the mantle, the taste and smell of sugar become too strong due to the added amount of sugar. The raw material may not be suitable.

In addition, commercially available ones can be used for taste-masking agents, egg whites, transglutaminase, sugars, and the like.

In addition, after the crushing step S2, packing and freezing steps of packing the ground meat in a packing container and then freezing it may be included. As the packaging container, any container can be used as long as it is usually used for packaging minced meat. In addition, the freezing of the ground meat packaged in the packaging container can be performed by a freezer set to -40 degreeC in a storehouse etc. as usual. In addition, the freezing temperature should just be below about -20 degreeC.

According to the method for producing minced meat of large cuttlefish described above, the ammonium chloride that is the cause of the odor can be removed or its content can be significantly reduced through the water washing step S1, so that the residual ammonium chloride concentration can be made below 70 mg/100 g, Preferably it is 50 mg/100g or less, More preferably, it is 30 mg/100g or less. In addition, since the pH of the mantle can be adjusted in the water washing step S1, the pH of the mantle can be set to 6.5 to 7.0. Moreover, in the crushing process S2, by optimizing the conditions such as temperature and air pressure when making minced meat, and adding taste-masking agents, egg whites, and transglutaminase at the same time, a kind of minced meat of large cuttlefish can be produced. The breaking strength of the minced meat of large cuttlefish is 1-8.5g, the fracture depression is 8-20mm, and the gel strength is 10-120g cm. Based on the L value measured by the color difference meter, the whiteness of the minced meat is preferably 60 above.

Here, the residual ammonium chloride concentration can be measured by an ammonium chloride concentration measurement test. pH can be measured by using a pH meter. In addition, breaking strength, breaking crater, and gel strength can be measured by a gel strength measurement test.

As an ammonium chloride concentration measurement test, for example, it can be carried out by the following method: Utilize a conventional method to prepare a 5% PCA (perchloric acid) extract from the mantle as a sample, diffuse a small amount of ammonia, and then use Nessler's reagent (Nessler's Reagent) color development, thereby carry out the method for measuring (" the nitrogen-containing compound composition of oceanic cephalopod muscle extract " Iida Haruka et al., Japan Fisheries Society Journal, 58 (12), p2383～2390 (1992)); Method for Determination of Volatile Base Nitrogen (VBN) by Conway's Micro Diffusion Method and Ammonia Nitrogen by Indophenol Method ("Utilization and Processing of American Giant Squid", by Hajime Nakatani, Aomori Prefecture Fisheries Institute of Processing, p123~131).

The former method utilizes the phenomenon that ammonium salt turns yellow-red when it reacts with Nessler's reagent, and is often used in the quantification of ammoniacal nitrogen. Describe the method in detail: accurately weigh 5 g of cuttlefish meat, add 15 mL of 10% perchloric acid, homogenize, filter with filter paper, add 10 mL of 5% perchloric acid to the residue left on the filter paper, fully mix, and After about 30 seconds, filter again. The filtrate is combined with the initially recovered filtrate. This operation of washing the residue with 5% perchloric acid was performed a total of 3 times, and the recovered filtrate was neutralized with KOH, and the volume was adjusted to 50 mL. In addition, the normal standard concentration of ammonium sulfate solution was used in advance to titrate with Nessler's reagent to prepare a standard curve. And, use Nessler's reagent to titrate the sample solution fixed to 50mL, apply the value of the standard curve, calculate the ammonium chloride concentration ("Food Engineering Experiment Book" Volume 1, edited by the Food Engineering Department of the Faculty of Agriculture, Kyoto University, Yangxiantang edition ).

On the other hand, the latter method (diffusion method) is: instead of the steam distillation of the Kjeldahl method for calculating the total nitrogen content, the decomposition liquid is added to the Conway unit, and the alkali is added. Ammonia is produced, which diffuses into the acid in the inner chamber of the vessel. In addition, the Conway unit is described in a catalog of experimental equipment, etc., and can be purchased. The method is described in detail: the decomposed solution is made into a Convey unit in the form of a standard detector, which is a thick-walled glass container similar to a small Petri dish (Petri dish), and the inside is made of concentric glass The wall is divided into an inner chamber and an outer chamber. Add a certain amount of specified acid solution to the inner chamber of the detector, inject the decomposed detection solution into the outer chamber, add KOH to make it alkaline, and seal it with a ground glass plate. Place it in a thermostat at 25°C for about 50 minutes, so that the produced ammonia is completely absorbed in the acidic solution, and then use a specified acidic solution for neutralization titration to measure the amount of ammonia (volume 1 of "Food Engineering Experiment Book", Kyoto University Agricultural Science and Technology Co., Ltd. Edited by the Food Engineering Classroom of the Faculty of Science, Yangxiantang edition).

In addition, the indophenol method is: 2,6-dichloroindophenol (hereinafter referred to as indophenol) turns red when it forms an oxidized form in an acidic solution, and turns colorless when it forms a reduced form. This phenomenon is used to titrate and quantify. There are two methods of determination: a method of titrating an indophenol solution with a reduced solution under acidic conditions; and a method of titrating a reduced solution with indophenol with a known titer.

The gel strength measurement test can be performed as follows. For example, fill minced meat into a sealable packaging material, heat it in a water bath at 92°C for 30 minutes, then cool it on ice for 30 minutes or more, and store it overnight in a refrigerator at 5°C. Then, the refrigerated minced meat was heated up to 25° C. using a constant temperature bath and maintained at room temperature. Afterwards, the minced meat was molded into a size of 30 mm in diameter and 20 mm in length, and a commercially available gel strength tester (plunger: No. mm (ball)) and analysis software to determine breaking strength, breaking sag and gel strength. In addition, as a gel strength measuring device, for example, RHEONERII CREEP METER RE2-3305B (manufactured by Yamaden Corporation) can be used, and as an analysis software, breaking strength analysis Windows (registered trademark) Ver. 1.2(a) can be used.

If the concentration of residual ammonium chloride measured as described above exceeds 70 mg/100 g, the concentration of ammonium chloride remaining in minced meat is too high, so even if a taste-masking agent or the like is added, the odor will be sensed. Therefore, it may not be suitable as a raw material for kamaboko. In addition, when the concentration of residual ammonium chloride is 50 mg/100 g or less, more preferably 30 mg/100 g or less, it can be used as a raw material of high-grade kamaboko. Therefore, when used as a raw material of high-grade kamaboko, the residual ammonium chloride concentration is preferably 50 mg/100 g or less, more preferably 30 mg/100 g or less.

In addition, when the pH of minced meat is less than 6.5 or exceeds 7.0, the activity of transglutaminase will be weakened, or the function of inhibiting protein production and inhibiting the action of proteolytic enzymes contained in egg white will be weakened. Therefore, breaking strength, breaking sag and gel strength may be weakened.

Moreover, when the breaking strength measured as mentioned above is less than 1g, food texture becomes too soft like tofu, and it is unsuitable as a raw material of kamaboko. On the other hand, when the breaking strength exceeds 8.5 g, the food texture is too hard, so it is not suitable as a raw material for kamaboko. In addition, when the breaking strength is 5 to 8.5 g, it can be used as a raw material of high-quality kamaboko, which is preferable.

If the fracture dent is less than 8 mm, the stress is too low and the physical properties become brittle like biscuits, so it is not suitable as a raw material for kamaboko. On the other hand, when the fracture dent exceeds 20 mm, it becomes elastic like chewing gum or rubber, so it is not suitable as a raw material for kamaboko. In addition, when the fracture dent is 12 to 18 mm, it can be used as a raw material of high-quality kamaboko, which is preferable.

If the gel strength is less than 10 g·cm, it will have a texture like soft jelly or pudding, so it is not suitable as a raw material for kamaboko. On the other hand, when the gel strength exceeds 120 g·cm, the food texture becomes hard gel, so it is not suitable as a raw material of kamaboko. In addition, when the gel strength is 60 to 120 g·cm, it can be used as a raw material of high-quality kamaboko, which is preferable.

In addition, the minced meat preferably has a whiteness of 60 or more in terms of an L value measured with a color difference meter (CR-300 manufactured by Minolta), for example. When the whiteness of minced meat is less than 60 in terms of L value, the whiteness of minced meat is not enough, that is, it is not preferable as a raw material of kamaboko, especially as a raw material of high-grade kamaboko, because the degree of whiteness is not enough. In addition, the whiteness of the minced meat is preferably 70 or more, more preferably 80 or more, based on the L value measured with a color difference meter.

[Example]

Next, examples in which the effects of the present invention were confirmed will be described.

(Example 1)

The mantle of the pelagic cuttlefish used as a raw material is the mantle of frozen giant squid from Peru. In addition, for the plurality of mantles used, the concentration of ammonium chloride contained in the mantle was measured according to the ammonium chloride concentration measurement test described in the item of (1) residual ammonium chloride concentration described later. 200～250mg/100g. Hereinafter, Example 1 will be described.

First, put the mantle in a frozen state into a immersion tank for half-thawing, peel off the first three layers of skin, and beat the surface of the mantle with a sword to form through holes. After that, cut with a kitchen knife so that one side is about 9 cm. At this time, when the thickness of the mantle is 20 mm or more, the thickness of the mantle is cut to 1/2.

Next, the mantle cut to a predetermined size was immersed in an aqueous solution of sodium hypochlorite at a concentration of 100 ppm for 1 minute to sterilize it, and then the sterilized mantle was immersed in water for 1 minute to remove sodium hypochlorite.

Next, the sterilized mantle is washed with water. Washing in water is: immersing twice in water with an amount equal to or more than twice the weight of the mantle, for 1 hour each time. Thereafter, sodium carbonate and sodium citrate were added to water having an amount more than twice the weight of the mantle to prepare an aqueous solution containing 1 w/v% each of sodium carbonate and sodium citrate. The mantle that had been washed twice with water was immersed in this aqueous solution twice for 4 hours each time. In addition, the water temperature at this time is usually 10°C or less (generally 4 to 8°C). Place the washed mantle in a strainer for 5 minutes to remove the liquid.

Then, with respect to 100 parts by weight of the mantle, add 8 parts by weight of sorbitol, 8 parts by weight of egg white, 0.3 parts by weight of polyphosphate, and 0.8 parts by weight of sodium glutamate. Under the following conditions, it was mixed with a spherical knife (BCA250E manufactured by Yanagiya Co., Ltd.) at 2000 rpm for 3 minutes to prepare minced meat of the mantle of the American giant squid.

The minced meat produced was packed into a plastic-lined molding box, covered with plastic, and frozen (at a temperature of -20° C.) with a freezer set at -40° C. in the storeroom. After freezing, the frozen ground meat was put into a storage box and stored at -18°C.

For the residual ammonium chloride concentration (mg/100g), pH, fracture strength (g), fracture depression (mm), gel strength (g) of the minced meat of the American giant squid involved in Example 1 manufactured and preserved in this way cm) and whiteness were measured. Measurement conditions and the like are as follows.

(1) Concentration of residual ammonium chloride (mg/100g)

The residual ammonium chloride concentration was determined as follows. First, 5 g of minced meat of the produced large cuttlefish were precisely weighed, and 15 mL of 10% perchloric acid was added and homogenized. After filtering this with filter paper, 10 mL of 5% perchloric acid was added to the residue remaining on the filter paper, mixed well, left to stand for about 30 seconds, and then filtered again. Alternatively, the filtrate is combined with the initially recovered filtrate. This operation of washing the residue with 5% perchloric acid was performed a total of 3 times, and the recovered filtrate was neutralized with KOH, and the volume was adjusted to 50 mL. And, use Nessler's reagent to titrate the sample solution whose volume is fixed to 50mL, apply the value of the standard curve, calculate the ammonium chloride concentration (refer to " food engineering experiment book " first volume, Kyoto University Faculty of Agriculture, food engineering classroom edit, Yang Xiantang Version).

(2)pH

pH was measured using a glass electrode type hydrogen ion concentration index meter (Horiba Manufacturing Co., Ltd. D-51).

(3) Breaking strength (g), breaking sag (mm), gel strength (g cm)

mm(球)的柱塞的凝胶强度测定器(山电公司制RHEONERII CREEP METER RE2-3305B)、和分析软件(断裂强度分析Windows(注册商标)Ver.1.2(a))，测定断裂强度、断裂凹陷和凝胶强度。Breaking strength, breaking crater and gel strength are determined by gel strength determination test. That is, as a sealable packaging material, Krehalonseam D-84 (45mm×300mm, thickness 40μm) was filled with minced meat, heated in a water bath at 92°C for 30 minutes, cooled on ice for more than 30 minutes, and placed in a refrigerator at 5°C. Save the next night. Then, the refrigerated minced meat was heated up to 25° C. using a constant temperature bath and maintained at room temperature. Then, the minced meat is formed into a cylinder with a diameter of 30mm and a length of 20mm, using a No.

mm (ball) plunger gel strength measuring device (RHEONERII CREEP METER RE2-3305B manufactured by Shandian Co., Ltd.), and analysis software (breaking strength analysis Windows (registered trademark) Ver.1.2 (a)), to measure the breaking strength, Break sag and gel strength.

(4) whiteness

The whiteness was measured with a color difference meter (CR-300 manufactured by Minolta). In this application, the L value measured with this color difference meter is used.

(5) Microbial inspection

In addition, the microbiological inspection of the minced meat of the American giant squid was carried out by a conventional method together with the above (1) to (4). Microbiological examination is carried out for the number of general viable bacteria, Escherichia coli, Salmonella, and Vibrio parahaemolyticus.

The test results of (1) to (5) above are shown in Table 1 below.

[Table 1]

As shown in Table 1, the minced meat of the American giant squid according to Example 1 can sufficiently remove the ammonium chloride contained in the mantle, so the residual ammonium chloride concentration can be sufficiently reduced. Therefore, no smell is felt when eating this minced meat. In addition, breaking strength, breaking crater, and gel strength are also suitable. In addition, the whiteness is also high enough.

Therefore, it can be seen that the minced meat of the American red squid according to Example 1 can be used as a raw material of kamaboko or high-quality kamaboko.

(Example 2)

In Example 2, with respect to the mantle of 100 parts by weight, add the sorbitol of 8 parts by weight, the egg white of 8 parts by weight, the polyphosphate of 0.3 parts by weight and the sodium glutamate of 0.8 parts by weight, in addition, add 1.4 parts by weight of transglutaminase (Activa TG-AK manufactured by Ajinomoto Co., Ltd.), mixed with a spherical knife (BCA250E manufactured by Yanagiya Co., Ltd.) at 2000 rpm for 3 minutes at a vacuum degree of 93000 Pa and below 10°C , except that, under the same conditions as in Example 1, the minced meat of the American giant squid was produced and preserved.

For the residual ammonium chloride concentration (mg/100g), pH, breaking strength (g), breaking depression (mm), gel strength (g. cm) and whiteness were measured, and microbiological examination was carried out. The measurement conditions and the like are exactly the same as in Example 1. The test results are shown in Table 2 below.

[Table 2]

As shown in Table 2, due to the further addition of transglutaminase in Example 2, the breaking strength, breaking depression and gel strength were significantly improved. Therefore, it turns out that the minced meat of the American red squid related to Example 2 is particularly preferable as a raw material of high-quality kamaboko.

Claims (8)

1. A method for producing minced meat of large cuttlefish, which uses the mantle of large pelagic cuttlefish containing ammonium chloride and proteolytic enzymes that cause self-digestion, the production method comprising: Water washing step: cutting the mantle into a predetermined shape, setting more than one bottomed hole or through hole on the cut mantle, and immersing in an immersion solution higher than the freezing temperature and below 10°C for 6 ~12 hours, washing with water, wherein, relative to 100 parts by weight of the soaking solution, 0.05-2 parts by weight of a taste-masking agent is added to the soaking solution; Pulverization process: take the washed mantle, a taste-masking agent for masking the peculiar smell generated by the ammonium chloride, and egg white containing an inhibitory protein that inhibits the action of the proteolytic enzyme, and cross-link the proteins at least one of the bound transglutaminases is mixed, and then the washed mantle is pulverized at a temperature higher than the freezing temperature of the washed mantle and below 10° C. under negative pressure, minced meat, In the pulverizing process, relative to 100 parts by weight of the mantle, the taste-masking agent is added in an amount of 0.02 to 1 parts by weight, the egg white is added in an amount of 1 to 10 parts by weight, and the transglutaminized The added amount of the enzyme is 0.05-5 parts by weight. 2 . The method for producing minced meat of large cuttlefish according to claim 1 , wherein 0.1 to 1 part by weight of an organic acid salt is added to the immersion solution relative to 100 parts by weight of the immersion solution. 3 . 3. The method for producing minced meat of large cuttlefish according to claim 1, wherein, with respect to 100 parts by weight of the soaking solution, 0.1 to 1 parts by weight of polymeric phosphate and 0.1 parts by weight are added to the soaking solution. ~1 part by weight of at least one of the carbonates. 4 . The method for producing minced meat of large cuttlefish according to claim 1 , wherein the water washing step is performed by bubbling or stirring the dipping solution and the cut mantle. 5 . The method for producing minced meat of large cuttlefish according to claim 1 , wherein in the crushing step, 5 to 20 parts by weight of sugars are added to 100 parts by weight of the mantle. 6 . The method for producing minced meat of large cuttlefish according to claim 1 , further comprising a packaging and freezing process of packaging the minced meat in a packaging container after the pulverizing process and then freezing it. 6 . 7. A minced meat of large cuttlefish, characterized in that it is produced by the method for producing minced meat of large cuttlefish according to any one of claims 1 to 6, Wherein, the residual ammonium chloride concentration is below 70mg/100g, pH is 6.5~7.0, The breaking strength is 1~8.5g, The fracture depression is 8-20mm, The gel strength is 10-120 g·cm. 8. The minced meat of large cuttlefish according to claim 7, wherein the whiteness of the minced meat is more than 60 in terms of the L value measured with a color difference meter.

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