JPH03280862A - Fish paste product and its production - Google Patents

Abstract

PURPOSE:To prepare the subject product having sufficient springiness and good sour taste and developing unique taste by adding lactic bacteria in grinding stage and carrying out lactic fermentation in aging stage. CONSTITUTION:The objective product having sour taste can be prepared by adding lactic bacteria (e.g. bacteria belonging to Lactobacillus plantarus, Lactobacillus casei, etc.) in the grinding stage of raw materials and carrying out lactic fermentation of the mixture in the aging stage. Preferably, the lactic fermentation is carried out in the presence of 0.5% of a nutrient-enriching agent such as corn steep liquor.

Description

DETAILED DESCRIPTION OF THE INVENTION [Field of Industrial Application] The present invention relates to a fish paste product and a method for producing the same, and more particularly to a fish paste product having a sour taste due to lactic acid fermentation and a method for producing the same.

[Conventional technology]

Fishery paste products are usually made by blending a small amount of common salt and other seasoning additives with thawed raw surimi, and then undergoing pickling, sitting, and sterilization processes to form a product with an elastic structure.

Conventionally, there have been various seafood paste products with unique palatability, but there are no seafood paste products that have a sour taste due to lactic acid fermentation.

Note that foods that have conventionally utilized lactic acid fermentation include yogurt, lactic acid bacteria drinks, and the like.

Further, as a paste product using lactic acid fermentation, there is an example of fermented sausage in Europe and America, but this fermented sausage does not use fish meat and is not a seafood paste product.

On the other hand, as a fish paste product that uses acid to give sour taste,
There is an example of "shime kamaboko" from the former Kumamoto region, but this kamaboko is
It is manufactured by molding surimi and soaking it in vinegar, and does not utilize lactic acid fermentation.

[Problem to be solved by the invention]

Although various seafood paste products have been produced in the past, there has been a desire to develop a seafood paste product with new palatability, especially sour taste.

However, if an acid is simply added during mashing to give it a sour taste, the pH will drop at the same time, and the gel that has been formed will be destroyed by dipping, making it impossible to form a gel. Therefore, this method is not suitable for producing fish paste products in which elasticity is important.

Therefore, the present invention provides a seafood lll1. The purpose is to provide products and their manufacturing methods.

[Means to solve the problem]

Means for solving the problems of the present invention are as follows.

First, it is characterized by having a sour taste due to lactic acid fermentation. It is a fish paste product.

The second is a method for producing a fish paste product, which is characterized in that lactic acid bacteria are added during drawing and crushing, and lactic acid fermentation is carried out during the sitting process.

Here, during lactic acid fermentation, Lactobacillus brantarum (Lactobacillus Ius) is used as a lactic acid bacterium.
Lactobacillus casei (
Bacteria belonging to Lactobacillus lus casei) can be used.

Bacteria belonging to Lactobacillus zurantarum include MMF401 manufactured by Sanei Toka. MMP-103 etc. can be used.

On the other hand, as a bacterium belonging to Lactobacillus casei, MMF-141 manufactured by Sanei Saccharification ■ etc. can be used.

The lactic acid bacteria used in the present invention are preferably MMF-141, which is a bacterium belonging to Lactobacillus casei.When using MMF-141, the temperature is 30°C, the time is about 30 hours, and the amount added is 2.5 x 10'/ It is best to ferment with g.

In addition, during lactic acid fermentation, as a nutritional supplement for lactic acid bacteria,
For example, corn extract can be used.

When using the nutritional supplement, the amount added is preferably about 0.5%.

[Effect]

According to the present invention, since the lactic acid bacteria added at the time of dissemination have not yet grown, a network structure of actomyosin is formed at the initial stage of the sitting process, and a strong gel is formed, while p)I is kept near neutrality. be done.

Thereafter, during the sitting process, the pH decreases due to the proliferation of lactic acid bacteria as fermentation progresses, giving the product a sour taste.

〔Example〕

Examples of the present invention will be described below.

Frozen pollack surimi (made by Taiyo Fisheries, SA grade)
Thaw by leaving at 4°C or below overnight, then shred with a meat chopper.

Next, after grinding in an automatic mortar for 5 minutes, add 10% cornstarch, 3% salt, and 1% sucrose to the surimi.
, 1% glucose, 0.5% sodium glutamate, and 20% ice water were added, and the mixture was crushed for 25 minutes.

Furthermore, surimi contains Lactobacillus casei (Lactobacillus casei) as lactic acid bacteria.
M belonging to Lactobacillus casei)
MF-141 (manufactured by Sanei Toka), 5 x 10 pieces/
g and mix well.

Then, the surimi is molded, filled into a polyvinyl chloride casing, and then fermented at 30° C. for 30 hours.

Thereafter, it was heated at 80° C. for 30 minutes, cooled in a water bath, and then refrigerated overnight to obtain a fish paste product.

The number of lactic acid bacteria and pH1 physical properties of the fish paste product were measured.

Here, to measure the number of lactic acid bacteria, use the surimi as a sample for measuring the number of viable bacteria after lactic acid fermentation and before heating at 80°C, and use acetic acid to pH 5.
After plating at 30° C. for 48 hours using an MRS agar medium adjusted to .

The MR3 agar medium contained 10 g of polypeptone (manufactured by Nippon Seiyaku ■), 5 g of beef extract (Kyokuto Pharmaceutical Industries ■), and 5 g of yeast extract (manufactured by Difco).

2 g of dipotassium phosphate, 1 g of ammonium citrate,
Distilled glucose 10g, Tween 80 into Ig, sodium acetate 5g, L-cysteine 0.1g, [acid magnesium heptahydrate 180mg, manganese chloride tetrahydrate 33mg, ferrous sulfate heptahydrate 13mg, agar 15g IQ was used by adding water.

To measure pH, add the same amount of distilled water to 10 g of sample, homogenize in a mortar, centrifuge at 30QQrpm for 5 minutes, and then measure the supernatant with a pH meter (HM-5A
, manufactured by Toa Denpa Kogyo ■).

In addition, physical properties can be measured using a rheometer (NRM-2010J).
Using a spherical plunger with a diameter of 8 mm and a sample with a height of 15 mm at a rate of 6 cm/main,
The breaking strength and breaking strain were read from the recording chart.

As a result, the number of lactic acid bacteria was 6.0 x 109/g, pH 5
, 7. A good texture was obtained, with a breaking strength of 1791 g and a breaking strain of 11.8 mm.

A fish paste product was produced under the same conditions as in Example 1, except that the fermentation time was 24 hours and the temperature conditions during fermentation were changed.

Then, in the same manner as in Example 1, the number of lactic acid bacteria and pH1 physical properties were measured.

The results are shown in FIG. 1 and Table 1.

The results shown in the figure show the average of the measured values and their standard deviation.

(Margin below) Considering the results, at 40℃, the number of lactic acid bacteria is 1゜3×10
Fermentation is progressing smoothly, reaching 9 pieces/glpl (4.5), but the breaking strength is low at 316 g, and the breaking strain is 6.4 m, making it a brittle kamaboko.

On the other hand, at 30℃, the number of lactic acid bacteria is 4.2 x 10'/g, p
Good growth of H5,1 and lactic acid bacteria, breaking strength 1271 g
, a breaking strain of 9.9 am and a good texture can be obtained.

By setting the fermentation time to 24 hours and changing the temperature conditions during fermentation, Lactobacillus brantarum (La
ctobaci ] lus ] antarum
A fish paste product was obtained under the same conditions as in Example 1, except that MMF-101 (manufactured by Sanei Toka Co., Ltd.) belonging to ) was used.

Then, in the same manner as in Example 1, the number of lactic acid bacteria, pn, and physical properties were measured.

The results are shown in FIG.

The results shown in the figure show the average of the measured values and their standard deviation.

Trap 1 Yu A Fermentation time was set to 24 hours, temperature conditions during fermentation were changed, and Lactobacillus plantarum (L
A fish paste product was obtained under the same conditions as in Example 1, except that MMP-103 (manufactured by Sanei Toka Co., Ltd.) belonging to the genus Actobacillus lantarum was used.

Then, in the same manner as in Example 1, the number of lactic acid bacteria and pH1 physical properties were measured.

The results are shown in FIG.

The results shown in the figure show the average of the measured values and their standard deviation.

Hishindan 5 A fish paste product was obtained under the conditions of Example 1, except that the time conditions during fermentation were changed.

Then, in the same manner as in Example 1, the number of lactic acid bacteria, p)I, and physical properties were measured.

The results are shown in FIG. 4 and Table 2.

In addition, The results in the figure show the average of the measured values and their standard deviation.

(Margin below) Considering the results, the number of lactic acid bacteria increased over time until 48 hours and reached 9.9 x 10' cells/g, and the pH decreased to 4.5, but the breaking strength was 866 g. Distortion is 8
．． The fermentation time is low at 1u++, brittle for kamaboko, and the fermentation time is 36
Time was good.

A fish paste product was obtained under the conditions of Example 1, except that the fermentation time was 36 hours and the amount of fluorinated acid bacteria added was varied.

Then, in the same manner as in Example 1, the number of lactic acid bacteria and pH1 physical properties were measured.

The results are shown in FIG. 5 and Table 3.6 The results shown in the figure show the average of the measured values and their standard deviations.

(Margin below) Considering the results, it can be seen that as the amount of lactic acid bacteria added increases, the pH
decreased and the degree of fermentation increased, but the maximum addition amount 5XI
At O' pieces/g, the pH is too strong at 4.0, so 2.
The appropriate amount was 5×10′ pieces/g.

A fish paste product was obtained under the same conditions as in Example 1, except that the amount of lactic acid bacteria added was 2.5 x 10''/g and the fermentation time was varied.

Then, in the same manner as in Example 1, the number of lactic acid bacteria and pH5 physical properties were measured.

The results are shown in FIG.

The results shown in the figure show the average of the measured values and their standard deviation.

Considering the results, fermentation progresses sufficiently in 36 hours, but the fish paste product becomes brittle.

On the other hand, in 30 hours, the number of lactic acid bacteria was 2.3 x 109/g, p
H4,8 and lactic acid fermentation progressed relatively well, and the texture was good.

Therefore, suitable conditions are that the amount of lactic acid bacteria added is 2.5 x 10'/g and the fermentation time is 30 hours.

E1■1 The amount of lactic acid bacteria added was 2.5 x 10'/g, and the solid content of the nutritional supplement extracted from corn with sulfite was added at 0 to 5% to the lactic acid fermented fish paste product at the time of sowing. A fish paste product was obtained under the same conditions as in Example 1 except for the following.

Then, in the same manner as in Example 1, the number of lactic acid bacteria and pH1 physical properties were measured.

The results are shown in FIG.

The results shown in the figure show the average of the measured values and their standard deviation.

As a result, as shown in FIG. 7, fermentation progressed as the amount of nutritional supplement increased, reaching pH 4.6 at 1%, but when more was added, fermentation was suppressed.

K1■5 The amount of lactic acid bacteria added was 2.5 x 10'/g, and the solid content of the nutritional supplement extracted from corn with sulfite was added to the lactic acid fermented fish paste product at 0 to 2% during soaking. A fish paste product was obtained under the same conditions as in Example 1, except that the following ingredients were added.

Then, in the same manner as in Example 1, the number of lactic acid bacteria and PH1 physical properties were measured.

The results are shown in FIG.

The results shown in the figure show the average of the measured values and their standard deviation.

As shown in FIG. 8, the addition amount of 0.5% was appropriate.

In addition to the above-mentioned nutritional supplements, magnesium and MRS medium were also effective.

A fish paste product obtained under the same conditions as in Example 9 was used as the product of the present invention.

A product of the present invention obtained under the same conditions as in Example 9 except that lactic acid bacteria was not added was designated as comparative hole 1, and a commercially available kamaboko was designated as comparative hole 2.

Then, the product of the present invention was compared with Comparative Hole 1 and Comparative Hole 2, respectively.

First, we compared the physical properties.

The physical properties were measured in the same manner as in Example 1.

As a result, the product of the present invention showed the same level of hardness as Comparative Hole 1, and was superior in hardness compared to Comparative Hole 2.

The results of this sensory test were in good agreement with the results of measurement using a rheometer.

Next, when comparing the taste, the product of the present invention was superior to Comparative Pore 1 in terms of flavor, and was superior to Comparative Pore 1 and Comparative Pore 2.
In particular, the acidity was mellow and excellent, giving it a unique taste.

[Effects of the Invention] Since the present invention has been described above, the following effects can be obtained.

That is, according to the present invention, it is possible to obtain a completely new fish paste product that has sufficient elasticity, good sourness, and a unique taste.

The fish paste product can open up a new field as a new product in the fishery industry.

[Brief explanation of drawings]

Figure 1: Graph showing the results of Example 2 Figure 2: Graph showing the results of Example 3 Figure 3: Graph showing the results of Example 4 Figure 4: Graph showing the results of Example 5 Figure 5: Graph showing the results of Example 6 Figure 6; Graph showing the results of Example 7 Figure 7; Graph showing the results of Example 8 Figure 8: Graph showing the results of Example 9

Claims (1)

[Claims] 1. A fish paste product characterized by having a sour taste due to lactic acid fermentation. 2. A method for producing a fish paste product, characterized in that lactic acid bacteria are added during mashing and lactic acid fermentation is carried out during the sitting process.