JPH01257448A - Sea-urchin food - Google Patents

Abstract

(57) [Summary] This bulletin contains application data before electronic filing, so abstract data is not recorded.

Description

[Detailed description of the invention] (Industrial application field) The present invention relates to a novel sea urchin-like food, particularly to a sea urchin-like food.

(Prior art) As an artificial sea urchin-like food that can replace the expensive natural sea urchin, there is a raw sea urchin-like food (Japanese Patent Application Laid-Open No. 1982-192572) consisting of fats and oils, chicken eggs, thickeners, seasonings, and pigments. However, it is difficult to obtain high-quality sea urchin-like foods, and the texture is far from satisfactory. Also, many of them have high content of salt, alcohol, etc.
ii.It could not be said to be favorable from the above point of view.

The object of the present invention is to provide a novel sea urchin-like food that has an improved texture and is favorable from a health standpoint.

(Means for Solving the Problems) The present invention contains as a substrate component a protein food or protein material consisting of a paste-like product obtained by allowing a proteolytic enzyme or/and a microorganism that digests proteins to act on fish meat. We provide sea urchin food.

In the present invention, sea urchin-like foods include kneaded sea urchin-like foods, sea urchin-like foods, and the like.

In the present invention, the substrate component refers to an essential component of a sea urchin-like food, particularly an essential component that imparts a sea urchin-like texture. The essence of the present invention is to use as the substrate component a paste-like product obtained by pulverizing fish meat or after pulverizing it, digesting proteolytic enzymes and/or proteins, and changing the physical properties of the protein contained in the fish meat. shall be. To explain the method for producing the base product, which is the substrate component of the present invention, the raw material fish meat includes various kinds of fish meat, such as those obtained by harvesting raw material fish, and refined minced fish meat. Frozen surimi and dried meat obtained by removing only the edible parts from the fish body can be preferably used, and there are no particular restrictions on the fish used as raw materials, but cod, salmon, trout, etc. of walleye species can be conveniently used. . While or after mincing the fish meat, various proteolytic enzymes such as proteinase, aminopeptidase, angiotensinase, angiotensin converting enzyme, insulinase, carboxypeptidase, dipeptidase, etc.
Peptidases and other proteolytic enzymes such as pronase, their modified products, combination products, etc., and/or microorganisms that digest proteins such as various molds (filamentous fungi), Lactobacillus, bacteria, yeast, and their Add mutant strains, combination products, etc. and mix uniformly.

In this case, if an animal protein source, vegetable protein source, or/and carbohydrate source is used as a raw material other than fish meat, it may be added at the initial stage or intermediate stage of the treatment with enzymes or microorganisms. Other ingredients such as salts such as common salt and di-sodium phosphate, fats and oils, enzymes that act on carbohydrates, microorganisms, water and/or natural antibacterial agents may be added. When enzymes and/or microorganisms are added to a mixture with fish meat or other raw materials, they begin to act on proteins, so the mixture must be maintained at an appropriate temperature and time. Such temperature and time need to be selected depending on the type of enzyme and/or microorganism used, the flavor of the desired product, and the degree of gelling ability, but usually a temperature of 0 to 60°C and a temperature of 5°C are used.
A time period of 1 minute to 30 days is required. Also, this temperature may be controlled at a constant level from the beginning, but it may also be controlled in multiple stages, such as first controlling it to a specific temperature that is suitable for the product characteristics of the final product, and then controlling it to a different specific temperature. good. Further enzyme or/
After adding microorganisms to fish meat, it is finely ground or mixed and stirred to make a homogeneous mixture as described above, but even if such operations are continued and kept within the above temperature and time range. When a well-refined mixture is obtained, the grinding or mixing and stirring operations are stopped, and if the mixture is to be aged after that, the mixture is treated with enzymes and/or microorganisms and then aged as described above. It may be maintained within a range of temperature and time.

The holding temperature if of the above mixture during grinding or mixing operations, and in some cases ripening, for example 0 to 1
0℃ low: H range 15~35℃ medium temperature range and 35~60℃
It is divided into high temperature ranges of °C, and when enzymes are used, the first stage may be kept in the high temperature range and/or medium temperature range, and the second stage may be kept in the low temperature range.When enzymes and microorganisms are used together, the first stage is It is also possible to carry out the first step by treating only with an enzyme in a high temperature range, medium temperature range, or low temperature range, then adding microorganisms after cooling if necessary, mixing uniformly, and then maintaining the mixture in a lukewarm temperature range and/or a low temperature range. Furthermore, when only microorganisms are used, it is preferable to keep them in a low temperature range and/or a medium temperature range. The paste-like product obtained in this way usually has a water-soluble nitrogen-containing component at a ratio of 20 to 50% of the total nitrogen component (however, an animal protein source and/or a vegetable protein source may be used in combination with fish meat as a raw material). If it exceeds 60%, the bitterness becomes strong and is not desirable. Further, the paste-like product can be used as a material for sea urchin-like food by grinding it as necessary and subjecting it to heat sterilization treatment, for example. Deactivation of enzymes and microorganisms is performed using enzymes or/
This may be carried out after the treatment with microorganisms has been completed, or it may be carried out after the final heat sterilization treatment. The sea urchin-like or paste-like sea urchin-like food of the present invention is prepared by adding salted sea urchin, sake lees, locust pin gum, guar gum, tamarind gum, xanthan gum, etc. to the paste-like protein food or protein material obtained as described above, as well as auxiliary ingredients. Contains thickeners such as yeast extract, natural Y-kiss, various natural and chemical seasonings, flavoring agents such as sea urchin flavor, and pigments such as natural dye Soda Color Red (Soda Kaori ■! 2). However, if necessary, fish protein, a-starch,
Carbohydrates such as sugar, various vitamins, polyunsaturated fatty acids such as eicosapentaenoic acid (EPA), cows, pigs,
WIJ vegetable oils and fats obtained from fish, soybeans, etc., meat, milk,
Animal and vegetable proteins such as eggs and soybeans, various inorganic salts such as salt, phosphates and carbonates, benzoic acid, dehydroacetic acid, sorbic acid,
One or more of preservatives such as propionic acid and salts thereof, paraoxybenzoic acid esters, and products obtained by treating these with proteolytic enzymes and/or microorganisms that digest proteins may be included.

The proportion of the pasty product to be used is not particularly limited, but in the case of sea urchin paste-like foods, it is usually 20% by weight or more, particularly preferably 40% by weight or more. It is desirable to add wax itself as an auxiliary ingredient, typified by salted sea urchin, from the viewpoint of flavor. It is preferable to use such proportions as parts by weight. If it is less than 20 M parts, the effect of adding it will be small, and if it exceeds 200 M parts, it will cause problems such as the flavor of the sea urchin-like food, which is not preferable.

The sea urchin-like food of the present invention is produced using a method similar to the manufacturing method of sea urchin processed products, which have traditionally been considered a delicacy and luxury item. There are two methods: mixing and kneading all the ingredients together, and mixing and kneading all of these ingredients together. However, when the ratio of the paste product is high, it is better to mix and knead the paste product at once, and when the ratio is low, it is better to mix and knead the paste product later. good. Since the paste-like product used in the present invention has emulsifying power, it tends to be compatible with other ingredients, so it is better to add them at the same time.

The sea urchin-like food according to the present invention is particularly suitable as a kneaded sea urchin-like food, and can be mixed with one or more of seafood, fish roe, seaweed, mushrooms, or vegetables cut into strips to create a sea urchin-like food. You can enjoy it as food.

Suitable fish include squid, jellyfish, abalone, turban shells, scallops, scallops, matsutake mushrooms, and matsu mushrooms.

In the sea urchin-like food of the present invention, the paste-like product as a substrate component does not cause coagulation, maintains a stable paste state, and exhibits a stable and excellent texture as a sea urchin-like food. In addition, this pasty product also functions as a surfactant and thus has emulsifying power, which plays an important role in the quality of the sea urchin-like food. Furthermore, when used as a sea urchin-like food, this paste-like product does not exhibit an unpleasant fishy odor or fishy flavor, but rather has the effect of significantly improving the taste of the sea urchin-like food through the production of amino acids through decomposition by enzymes and microorganisms. There is.

Next, the present invention will be explained in detail using reference examples and examples.

Reference Example 1 Defrost the frozen ground pollock naturally, and after thawing, run it through a meat grinder. 100 g of such surimi was placed in a crusher, and while stirring, 3 g of common salt and 0.2 g of disodium phosphate were added. On the other hand, the proteolytic enzyme pancreatin (Wako Pure Chemical Industries) 0
．． 05 g was dissolved in a small amount of water and added, and 50 ppm of lysozyme was dissolved in a small amount of water and mixed and stirred to suppress the growth of bacteria in the surimi. After adding all the additives, pour warm water into the jacket of the sowing machine and lower the temperature of the mixture in the sowing machine to 50°C.
Stir for 30 minutes while maintaining the temperature. Thereafter, the hot water is changed to cold water containing ice, and the temperature of the mixture is immediately brought to 10°C. Thereafter, when this mixture was kept at 10° C. for 48 hours, a paste-like product (1) was obtained in which the proportion of water-soluble protein in the total protein was 28% and no bitter taste was felt.

Reference Example 2 Defrost 9 frozen walleye pollack meat naturally, and after thawing, run it through a meat grinder. 100 g of such surimi was placed in a kneader, and while stirring, 3 g of common salt, 1 phosphorus@2 0.2 g of sodium was added. On the other hand, proteolytic enzyme pronase (manufactured by Kaken Chemical) 0
．． Dissolve 05g in a small amount of water and add. After all the additives have been added, hot water is poured into the Nigu jacket and the mixture is stirred for 30 minutes while maintaining the temperature of the mixture in the kneader at 50°C. Thereafter, the hot water is changed to cold water containing ice, and the temperature of the mixture is immediately brought to 10°C. When the temperature of the mixture reaches 10℃, add lactic acid bacteria Streptococcus lactis,
Three strains of Streptococcus cremoris and Lactobacillus casein were cultured in 10% skimmed milk powder, and the number of bacteria was 106 to 10'/ml! Add 10g to the mixture and mix and stir for 10 minutes. Thereafter, when this mixture was kept at 10° C. for 72 hours, a paste-like product (2) was obtained in which the proportion of water-soluble protein in the total protein was 40%, had a slight aroma, and had no bitter taste.

Reference Example 3 Defrost the frozen ground pollock naturally, and after thawing, run it through a meat grinder. Put 100g of such surimi into a W1 crusher and stir while adding 2.5g of salt and 0.3g of sodium polyphosphate.
Add and stir to form a paste. When it becomes paste-like, add 20 g of soybean protein Proton M (manufactured by Nippon Protein Co., Ltd.) and make it into a uniform paste-like state while stirring.

On the other hand, proteolytic enzyme pronase (manufactured by Kaken Chemical Co., Ltd.) 0.08
Dissolve g in a small amount of water and add. In order to suppress the growth of germs in the surimi, 50 ppm of lysozyme was dissolved in a small amount of water and added, mixed and stirred. After adding all the additives, pour warm water into the jacket of the crusher to reduce the temperature of the mixture in the crusher to 5.
Stir and mix for 30 minutes while maintaining the temperature at 0°C. Immediately after the mixing is completed, the hot water in the jacket is changed to cold water, and the temperature of the mixture in the crusher is immediately brought to 10°C.

When the mixture was then kept at 10° C. for 48 hours, a paste-like product (3) containing 30% water-soluble protein in the total protein and having a very smooth taste and no bitterness was obtained.

Reference Example 4 Frozen pollock minced meat is thawed naturally, and after thawing, it is passed through a meat grinder. Put 100 g of the minced meat into a crusher and add 3 g of salt and 0.0 g of disodium phosphate while stirring.
Add 2g (mix to form a paste). When it becomes paste-like, add 15g of sodium caseinate and mix evenly until there are no lumps. The mixture is dissolved in water and added, and further, 50 ppm of lysozyme is dissolved in a small amount of water and added in order to suppress the growth of bacteria in the surimi, followed by mixing and stirring.

After adding all the additives, warm water is poured into the jacket of the crusher, and the mixture is stirred and mixed for 30 minutes while maintaining the temperature of the mixture in the crusher at 50°C. Thereafter, the water is switched to hot water and cold water containing ice, and the temperature of the mixture in the crusher is immediately brought to 10°C. After that, when this mixture was kept at 10°C for 48 hours, the proportion of water-soluble protein in the total protein was 26%,
Moreover, a smooth and homogeneous paste-like product (4) is obtained.

Reference Example 5 Defrost frozen pollack minced meat naturally, then run it through a meat grinder. 100 g of the minced meat was placed in a crusher, and while stirring, 3.0 g of common salt and 0.2 g of sodium polyphosphate were added to form a surimi structure. When the surimi structure is formed, 20 g of safflower oil containing 300 ppm of α-tocopherol, an antioxidant, is gradually added while stirring to create an emulsion.

On the other hand, proteolytic enzyme pronase (manufactured by Kaken Chemical Co., Ltd.) 0.07
g and further, 50 ppm of lysozyme was dissolved in a small amount of water and added to suppress the growth of sterilization in the surimi.

After adding all the additives, pour warm water into the jacket of the crusher and keep the temperature of the mixture in the crusher at 50℃.
Stir to mix for a minute. After that, switch from hot water to cold water and quickly bring the temperature of the product to 10℃. This mixture was then heated to 10°C.
When the mixture was kept at 48 hours, a smooth paste-like product (5) was obtained, in which the proportion of water-soluble protein in the total protein was 22%, and there was no bitter taste.

Reference Example 6: Defrost the frozen pollack meat naturally, and after thawing, run it through a meat grinder. Put 100g of the minced meat into a grinder and stir while stirring! 3g of salt 1 0.2g of sodium pyrophosphate 9! Add and mix well to form a paste. Add 25 g of cod flour and knead to obtain a homogeneous mixture. To this mixture, 0.1 g of proteolytic enzyme and 70 ppm of lysozyme for inhibiting the growth of various bacteria are dissolved in a small amount of water and added. After adding all the additives, pour hot water into the jacket of the bonding machine and keep the material temperature in the crusher at 50℃ for 30 minutes.
Mix at high speed for a minute. After kneading, fill it into a container 1
When maintained at 5°C for 120 hours, a homogeneous, smooth paste-like product (6) without bitter taste or with a proportion of water-soluble protein in the total protein of 35% was obtained.

Example 1 (Manufacture of sea urchin-like food) Add 3 egg yolks to 500 g of the paste-like product obtained in Reference Example 1.
20 g of 0g 5' starch was added and mixed. Next, 20 g of salted sea urchin 16081 salt, 50 g of caster sugar, 14 g of sorbic acid, 1.0 g of seasoning (I-7: manufactured by Ajinomoto ■),
Add 20 g of sodium glutamate, 0.5 g of glutamate, and 05 g of alanine, and mix thoroughly to coat the mixture evenly. Additionally, 100 g of sake lees and 20 g of alcohol.

Seafood extract 40g1 Animal extract 8g1 Vegetable extract 2g1
2% locust bean gum water soluble Fe;i, 30 g
, 150 g of 1% xanthungum aqueous solution, 35 g of 2% pectin aqueous solution, 5 g of lucitin, 16 g of Soda Color Red 5K (manufactured by Soda Perfume Co., Ltd.), 4. Soda Color Red 6B (manufactured by Soda Perfume Co., Ltd.). Og, sea urchin flavor UB-9 (
5 g of the mixture (manufactured by Soda Kogyo Co., Ltd.) was added thereto, and the mixture was sufficiently mixed to obtain a uniform product, thereby obtaining a sea urchin paste-like food.

Although the salt content and alcohol concentration of the sea urchin paste-like food obtained in this way are considerably lower, at about 172 to 173, respectively, compared to ordinary commercially available sea urchin paste, the evaluation of saltiness and alcohol is fair. Met. It was smooth, spreadable, and had an appropriate hardness, showing a good texture. The addition of natural extracts and flavors gives a good flavor, and the selection of pigments gives a sea urchin paste-like food with a natural glossy color, which improves texture and texture.
The taste, flavor, and appearance were very similar to commercially available sea urchin paste.

Example 2 (Fried sea urchin-like food) The paste-like products obtained in Reference Examples 2 to 6 were used instead of the paste-like products obtained in Reference Example 1.
The same procedure as in Example 1 was carried out. Five paste sea urchin-like foods were obtained.

A sensory test was conducted on each of the sea urchin-like foods in the same manner as in Example 1, and the results showed that they had a good texture similar to that of Habo;
It had good taste, flavor and appearance.

Example 3 (Paste sea urchin-like jellyfish food) For 1000 g of the paste sea urchin-like food obtained in Example 1, width 3III
I+1 250 jellyfish, cut into pieces 20-30+am long
By adding g and mixing with Nigu, a paste sea urchin-like jellyfish food was obtained. The paste sea urchin-like jellyfish food according to the present invention and the commercially available paste sea urchin-like jellyfish food are shown in Example 1. The following table shows the results of a panel test using the same method.

0... Recognized as moderate or good ○...
・Things that are recognized as being somewhat strong or somewhat good...Things that are recognized as being strong or bad As can be seen from the table, the salt and alcohol concentration are low (with good texture and flavor, and easy to eat sea urchin-like jellyfish food). became.

Example 4 (Fili sea urchin-like squid food) To 1000 g of the sea urchin-like food obtained in Example 1, 300 g of shredded raw squid with a width of 2 to 3 mm and a length of 20 to 30 mm was added,
By mixing in a kneader, I! I! 9. Sea urchin-like food was obtained. As in Example 3, the evaluation was good, resulting in an easy-to-eat, sea urchin-like cooked food with low salt and alcohol concentrations, and excellent flavor and texture.

Example 5 (Fried sea urchin-like food with fish eggs) For 1000 g of the sea urchin paste-like food obtained in Example 1,
By adding 300 g of finely chopped kazunoko and mixing in a kneader, a paste-like sea urchin-like kazunoko aamata food is obtained, and a paste-like sea urchin-like kazunoko food with low salt and alcohol concentration, good texture, and easy to eat is obtained. Ta.

Claims (3)

[Claims] (1) A sea urchin-like food product containing, as a substrate component, a paste-like product obtained by treating fish meat with a proteolytic enzyme or/and a microorganism that digests proteins after the fish meat has been finely chopped or crushed. (2) Claim 1 in which salted sea urchin, sake lees, thickener, seasoning, flavoring agent, and pigment are mixed as auxiliary ingredients.
Sea urchin-like foods listed in section. (3) The sea urchin-like food according to claim 1 or 2, which contains at least one selected from seafood, fish eggs, seaweed, mushrooms, and vegetables as an auxiliary ingredient.