JPH03285657A - Production of marine fish paste product - Google Patents
Production of marine fish paste productInfo
- Publication number
- JPH03285657A JPH03285657A JP2087876A JP8787690A JPH03285657A JP H03285657 A JPH03285657 A JP H03285657A JP 2087876 A JP2087876 A JP 2087876A JP 8787690 A JP8787690 A JP 8787690A JP H03285657 A JPH03285657 A JP H03285657A
- Authority
- JP
- Japan
- Prior art keywords
- meat
- paste
- product
- ultrasonic
- meat paste
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Granted
Links
- 229940023462 paste product Drugs 0.000 title claims abstract description 11
- 241000251468 Actinopterygii Species 0.000 title claims abstract description 7
- 238000004519 manufacturing process Methods 0.000 title claims description 10
- 235000013372 meat Nutrition 0.000 claims abstract description 41
- 238000010438 heat treatment Methods 0.000 claims abstract description 16
- 238000000034 method Methods 0.000 claims abstract description 9
- 238000000227 grinding Methods 0.000 claims abstract description 6
- 150000003839 salts Chemical class 0.000 claims abstract description 5
- 230000001678 irradiating effect Effects 0.000 claims abstract description 3
- 230000001112 coagulating effect Effects 0.000 claims abstract 2
- 235000014102 seafood Nutrition 0.000 claims description 13
- 241001290266 Sciaenops ocellatus Species 0.000 abstract description 6
- 230000000694 effects Effects 0.000 abstract description 6
- 235000019688 fish Nutrition 0.000 abstract description 5
- 235000019512 sardine Nutrition 0.000 abstract description 5
- 238000004925 denaturation Methods 0.000 abstract description 3
- 230000036425 denaturation Effects 0.000 abstract description 3
- 108090000623 proteins and genes Proteins 0.000 abstract description 3
- 102000004169 proteins and genes Human genes 0.000 abstract description 3
- 241000269821 Scombridae Species 0.000 abstract description 2
- 235000020640 mackerel Nutrition 0.000 abstract description 2
- 241001125046 Sardina pilchardus Species 0.000 abstract 1
- 230000015271 coagulation Effects 0.000 abstract 1
- 238000005345 coagulation Methods 0.000 abstract 1
- 238000009210 therapy by ultrasound Methods 0.000 description 8
- 239000007864 aqueous solution Substances 0.000 description 7
- 239000002994 raw material Substances 0.000 description 6
- 241000555825 Clupeidae Species 0.000 description 4
- GPRLSGONYQIRFK-UHFFFAOYSA-N hydron Chemical compound [H+] GPRLSGONYQIRFK-UHFFFAOYSA-N 0.000 description 3
- 238000002604 ultrasonography Methods 0.000 description 3
- 241000442132 Lactarius lactarius Species 0.000 description 2
- 241001098054 Pollachius pollachius Species 0.000 description 2
- 238000009835 boiling Methods 0.000 description 2
- 238000010612 desalination reaction Methods 0.000 description 2
- 238000002474 experimental method Methods 0.000 description 2
- 239000003292 glue Substances 0.000 description 2
- 230000010355 oscillation Effects 0.000 description 2
- 230000001954 sterilising effect Effects 0.000 description 2
- 238000003756 stirring Methods 0.000 description 2
- 239000000126 substance Substances 0.000 description 2
- XWNSFEAWWGGSKJ-UHFFFAOYSA-N 4-acetyl-4-methylheptanedinitrile Chemical compound N#CCCC(C)(C(=O)C)CCC#N XWNSFEAWWGGSKJ-UHFFFAOYSA-N 0.000 description 1
- 108010043137 Actomyosin Proteins 0.000 description 1
- 229910019142 PO4 Inorganic materials 0.000 description 1
- 239000004153 Potassium bromate Substances 0.000 description 1
- 241000550654 Udara Species 0.000 description 1
- 239000000654 additive Substances 0.000 description 1
- 235000013405 beer Nutrition 0.000 description 1
- 230000015572 biosynthetic process Effects 0.000 description 1
- 159000000007 calcium salts Chemical class 0.000 description 1
- 230000002301 combined effect Effects 0.000 description 1
- 238000007598 dipping method Methods 0.000 description 1
- 235000013399 edible fruits Nutrition 0.000 description 1
- 238000001879 gelation Methods 0.000 description 1
- 229910052739 hydrogen Inorganic materials 0.000 description 1
- 239000001257 hydrogen Substances 0.000 description 1
- -1 hydrogen ions Chemical class 0.000 description 1
- 235000021317 phosphate Nutrition 0.000 description 1
- 150000003013 phosphoric acid derivatives Chemical class 0.000 description 1
- 229940094037 potassium bromate Drugs 0.000 description 1
- 235000019396 potassium bromate Nutrition 0.000 description 1
- 230000001737 promoting effect Effects 0.000 description 1
- 238000009331 sowing Methods 0.000 description 1
- 238000010025 steaming Methods 0.000 description 1
- 238000004659 sterilization and disinfection Methods 0.000 description 1
- 239000010902 straw Substances 0.000 description 1
- 235000019465 surimi Nutrition 0.000 description 1
- 229940035289 tobi Drugs 0.000 description 1
- NLVFBUXFDBBNBW-PBSUHMDJSA-N tobramycin Chemical compound N[C@@H]1C[C@H](O)[C@@H](CN)O[C@@H]1O[C@H]1[C@H](O)[C@@H](O[C@@H]2[C@@H]([C@@H](N)[C@H](O)[C@@H](CO)O2)O)[C@H](N)C[C@@H]1N NLVFBUXFDBBNBW-PBSUHMDJSA-N 0.000 description 1
- 238000002525 ultrasonication Methods 0.000 description 1
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 1
Landscapes
- Fish Paste Products (AREA)
Abstract
Description
【発明の詳細な説明】
（産業上の利用分野）
この発明は、魚肉をすり潰して製造する水産ねり製品の
製造方法に関する。DETAILED DESCRIPTION OF THE INVENTION (Industrial Field of Application) The present invention relates to a method for producing seafood paste products by grinding fish meat.
（従来の技術）
一般に、この種の水産ねり製品は、魚肉に食塩を加えて
すり潰し、その肉糊（すり身）を坐らせてからボイルし
て製造される。(Prior Art) Generally, this type of seafood paste product is manufactured by adding salt to fish meat, grinding it, letting the meat paste (surimi) sit, and then boiling.
係る水産ねり製品において、良質なゲル構造を有する製
品を得るためには、例えば坐り（所定温度までの温度域
で時間と共に進むゲル化の構造形成の段階）における温
度と時間の管理が必要とされる。In order to obtain a product with a high-quality gel structure in such seafood paste products, it is necessary to control the temperature and time, for example, during sitting (the stage of gelling structure formation that progresses over time in a temperature range up to a predetermined temperature). Ru.
また、カルシウム塩、リン酸塩、臭素酸カリウム等の添
加剤を添加して弾力を発現させることも行なわれている
。Additionally, additives such as calcium salts, phosphates, potassium bromate, etc. are added to impart elasticity.
（発明が解決しようとする課題）
しかしながら、上記した先行技術を用いても、イワシ、
サバ等の所謂赤身魚の肉糊に対しては、その効果が低（
、良質なケル構造を有する製品を得ることができない。(Problem to be solved by the invention) However, even if the above-mentioned prior art is used, sardines,
Its effectiveness is low for so-called red fish meat paste such as mackerel (
, it is not possible to obtain a product with a good quality Kel structure.
また、赤身魚以外のものであっても、更に良質なゲル構
造を有する製品を得ることが望まれている。Furthermore, it is desired to obtain a product having a better quality gel structure even when using fish other than red fish.
そこで、この発明は上記問題点に鑑み、所謂赤身魚の肉
糊を含めて、良質なゲル構造を有する製品を得ることが
できるよう図った水産ねり製品の製造方法を提供するこ
とを目的とする。Therefore, in view of the above-mentioned problems, it is an object of the present invention to provide a method for producing a seafood paste product that is capable of obtaining a product having a high-quality gel structure, including so-called red fish meat paste.
（課題を解決するための手段）
上記目的を達成するために、この発明に係る水産ねり製
品の製造方法は、魚肉に食塩を加えてすり潰し、その肉
糊を加熱、擬固しで製造される水産ねり製品の製造方法
において、加熱によってゲル化させる前の肉糊に超音波
を照射するようにしたものである。(Means for Solving the Problems) In order to achieve the above object, the method for producing seafood paste products according to the present invention includes adding salt to fish meat, grinding it, and heating and pseudo-hardening the resulting meat paste. In the method for manufacturing seafood paste products, ultrasonic waves are irradiated to the meat paste before it is gelled by heating.
（作用）
したがって、ゲル化させる前の肉糊に超音波を照射する
と、超音波エネルギーが肉糊の変性クンバク質の変性を
促進し、もって変性クンバク質の濃度が高められ、これ
を加熱すると良質なゲル構造を有する製品が得られる。(Function) Therefore, when ultrasonic waves are irradiated to the meat paste before it is gelled, the ultrasonic energy promotes the denaturation of the modified kungbak substance in the meat paste, thereby increasing the concentration of the modified kungbak substance. A product with a gel structure is obtained.
（実施例）
以下、この発明の実施例に係る水産ねり製品の製造方法
について説明する。(Example) Hereinafter, a method for manufacturing a seafood paste product according to an example of the present invention will be described.
水産ねり製品の製造工程を次に示す。The manufacturing process for seafood paste products is shown below.
上記工程を順に述べれば、まず原料としてスケトウダラ
等の所謂白身魚やイワシ、ザパ等の所謂赤身魚を用いる
。この原料は低温で迅速に処理することが必要である。Describing the above steps in order, first, so-called white fish such as pollack, and so-called red fish such as sardines and zapa are used as raw materials. This raw material requires rapid processing at low temperatures.
次に、包丁又は採肉機を用いて原料を採肉し、水さらし
くＩ水の中で２〜３回浸漬、攪拌及び傾斜を繰り返す）
を行なった後、肉挽きを行なう。Next, use a knife or a meat cutting machine to measure the raw material, and repeat dipping, stirring, and tilting two or three times in water.
After doing this, grind the meat.
この肉挽は、肉挽機に上記原料をかげて細切する工程で
ある。This meat grinding is a process in which the above-mentioned raw materials are passed through a meat grinder and shredded.
播潰は、肉挽機にかけたさらし肉に食塩（例えば２〜３
％）を加え、播潰機又はザイレント・カッターで播潰、
攪拌する工程である。この工程によって、アクトミオシ
ンの糊、即ち肉糊が生成される。For sowing, add salt (for example, 2 to 3
%) and sow with a crusher or Xylent cutter,
This is a stirring process. This process produces actomyosin glue, or meat glue.
そして、この肉糊に水溶液中で超音波処理を施す。This meat paste is then subjected to ultrasonic treatment in an aqueous solution.
超音波処理には、例えば発振周波数が２０ｋＨｚ程度の
超音波発振器を用い、所定の温度の水溶液を入れた容器
（ビー力）中に肉糊を入れ、超音波発振器の発振体と肉
糊との距離を５ｃｍ前後とじて肉糊に超音波を照射する
。この処理で重要なことは、水溶液の温度と、該水溶液
中の水素イオンの濃度を如何にするかであり、実験では
、水溶液温度３０°Ｃ２水素イオン濃度ｐＨ５，５程度
が最適であった。また、超音波を照射する時間は、１０
〜４０分程度とする。この超音波処理の工程で肉糊の変
性タンパク質の濃度が高まり、下記する加熱時にゲル化
の促進効果が得られる。また、超音波処理によって肉糊
から脱塩効果が得られる。For the ultrasonic treatment, for example, an ultrasonic oscillator with an oscillation frequency of about 20 kHz is used, meat paste is placed in a container (Beer force) containing an aqueous solution at a predetermined temperature, and the oscillating body of the ultrasonic oscillator and the meat paste are connected. Ultrasonic waves are applied to the meat paste at a distance of about 5 cm. What is important in this treatment is the temperature of the aqueous solution and the concentration of hydrogen ions in the aqueous solution, and in experiments, an aqueous solution temperature of 30° C. and a hydrogen ion concentration of about 5.5 was optimal. In addition, the time for irradiating ultrasonic waves is 10
~40 minutes. This ultrasonication process increases the concentration of denatured proteins in the meat paste, which has the effect of promoting gelation during heating as described below. In addition, ultrasonic treatment can provide a desalination effect from the meat paste.
しかる後に、肉糊を加熱してゲル化し、冷却して製品化
する。加熱には種々の方法が有り、例えば、焙る、焼く
、煮る、蒸す、揚げるという５つの手法を単独或いはそ
れらの組み合わせで行なう。Thereafter, the meat paste is heated to gel, and then cooled to produce a product. There are various methods for heating, for example, roasting, baking, boiling, steaming, and frying may be used singly or in combination.
また、加熱の温度は４０°Ｃ〜７０’Ｃ前後とする゛。Also, the heating temperature should be around 40°C to 70'C.
斯る製造方法により得られる水産ねり製品のゲル化効果
を第１回乃至第４図に示す特性曲線により述べる。The gelling effect of the seafood paste product obtained by this manufacturing method will be described with reference to the characteristic curves shown in Figures 1 to 4.
第１図乃至第４図は、温度３０°Ｃ２水素イオン濃度ｐ
）１５．５の水溶液中で超音波処理を行なった肉糊に加
熱処理を行なったもの〔特性曲線（・）〕（以下、便宜
上「本発明」と言う。）と、この超音波処理を行なわな
いで加熱処理を行なった肉糊〔特性曲線（○）］（以下
、便宜上「従来」と言う。）のゲル強度を示したもので
ある。ここで、第１図は４０″Ｃで、第２図は５０°Ｃ
で、第３図は６０°Ｃで、第４図は７０°Ｃで加熱処理
を行なったものである。また、肉糊の原料としては、ス
ケＩ・ウダラ（白身角Ｊを用いている。Figures 1 to 4 show temperature 30°C2 hydrogen ion concentration p
) 15.5, which was subjected to ultrasonic treatment in an aqueous solution and then heat-treated [characteristic curve (・)] (hereinafter referred to as "the present invention" for convenience), and this ultrasonic treatment was performed. This figure shows the gel strength of the meat paste [characteristic curve (◯)] (hereinafter referred to as "conventional" for convenience) that was heat-treated without any heat treatment. Here, the temperature in Figure 1 is 40''C, and the temperature in Figure 2 is 50°C.
In FIG. 3, the heat treatment was performed at 60°C, and in FIG. 4, the heat treatment was performed at 70°C. In addition, Suke I and Udara (Shiramikaku J) are used as raw materials for meat paste.
この第１図乃至第４図に示される特性曲線を検討すると
、先ず、第１図に示される４０°Ｃの加熱処理を施した
ものにあっては、本発明と従来とには、そのゲル強度に
大きな差異は見受けられない。Examining the characteristic curves shown in FIGS. 1 to 4, first of all, in the case of the product subjected to the 40°C heat treatment shown in FIG. There is no significant difference in strength.
しかし、第２図及び第３図に示される５０°Ｃ及び６０
°Ｃの加熱処理を施したものにあっては、超音波の照射
時間を約３０分以」二とした場合に、本発明のゲル強度
が従来のものよりも比較的高くなっている。そして、第
４図に示される７０°Ｃの加熱処理を施したものにあっ
ては、超音波の照射時間を約３０分以上とした場合に、
本発明のゲル強度が従来のものよりも顕著に高くなって
いることが分かる。したがって、超音波を３０分以上照
射した肉糊に７０°Ｃ前後の加熱処理を施すと、特にゲ
ル強度の高い製品を得るこよができ、かように超音波処
理を施すことで、ゲル構造の良質な製品を得ることがで
きる。However, at 50°C and 60°C as shown in Figures 2 and 3,
For those subjected to heat treatment at °C, the gel strength of the present invention is relatively higher than that of the conventional gel when the ultrasonic irradiation time is about 30 minutes or longer. As shown in Fig. 4, when the ultrasonic irradiation time is about 30 minutes or longer,
It can be seen that the gel strength of the present invention is significantly higher than that of the conventional gel. Therefore, if the meat paste is heated at around 70°C after being irradiated with ultrasonic waves for 30 minutes or more, a product with particularly high gel strength can be obtained. You can get high quality products.
尚、上述の実験結果としては、原料として所謂白身魚の
スケ１−ウダラを用いたものを示したが、イワシ、ザハ
等の赤身魚にあっても、同様の結果が得られる。In addition, although the above-mentioned experimental results were shown using so-called white fish, Alaska pollack, as the raw material, similar results can be obtained with red fish such as sardines and sardines.
また、上述の如くに肉糊に超音波処理を行なうことで、
脱塩及び殺菌の併用効果が認められた。In addition, by applying ultrasonic treatment to the meat paste as described above,
The combined effect of desalination and sterilization was observed.
尚、水溶液の温度、水素イオン濃度及び超音波の処理時
間は、実験等によって得られた結果によって適宜に設定
されるものである。また、超音波処理に用いる超音波発
振器の発振周波数及びその発振器の発振体と肉糊との距
離の設定、且つ、超音波の照射時間及び肉糊の加熱温度
も同様である。Note that the temperature of the aqueous solution, the hydrogen ion concentration, and the ultrasonic treatment time are appropriately set based on the results obtained through experiments and the like. Further, the setting of the oscillation frequency of the ultrasonic oscillator used for ultrasonic treatment and the distance between the oscillator of the oscillator and the meat paste, as well as the ultrasonic irradiation time and the heating temperature of the meat paste are also the same.
（発明の効果）
以上述べたように、この発明によれば、ゲル化させる前
の肉糊に超音波を照射するようにしたので、超音波エネ
ルギーが肉糊の変性タンパク質の変性を促進し、これに
よって、従来よりもゲル強度の高い水産ねり製品、即ち
、良質のゲル構造を有する水産ねり製品を掃供すること
ができる。(Effects of the Invention) As described above, according to the present invention, since the meat paste before being gelled is irradiated with ultrasonic waves, the ultrasonic energy promotes the denaturation of the denatured protein in the meat paste, As a result, it is possible to sweep a seafood paste product with higher gel strength than before, that is, a seafood paste product with a good quality gel structure.
また、この超音波の照射によって、肉糊の脱塩効果及び
製品の殺菌効果を併せて有するという効果があるもので
ある。Moreover, this ultrasonic irradiation has the effect of desalinating the meat paste and sterilizing the product.
第１図は４０°Ｃで加熱処理を行なった場合の超音波の
照射時間に対するゲル強度を示した特性曲線、第２図は
５０°Ｃで加熱処理を行なった場合の超音波の照射時間
に対するゲル強度を示した特性曲線、第３図は６０°Ｃ
で加熱処理を行なった場合の超音波の照射時間に対する
ゲル強度を示した特性曲線、第４図は７０°Ｃで加熱処
理を行なった場合の超音波の照射時間に対するゲル強度
を示した特性曲線である。
（田つ・６））鳶ダ４（Ｌｆ
（山つ６） １閂１１≠
（ＬＬＩ：）−５）
１藁ター１ｔ、、ｉ。
（山Ｄ・６）１八駁１１．みFigure 1 shows the characteristic curve of gel strength versus ultrasound irradiation time when heat treated at 40°C, and Figure 2 shows the gel strength versus ultrasound irradiation time when heat treated at 50°C. Characteristic curve showing gel strength, Figure 3 at 60°C
Figure 4 is a characteristic curve showing gel strength versus ultrasound irradiation time when heat treatment is performed at 70°C. It is. (Tatsu・6)) Tobi da 4 (Lf (Yamatsu 6) 1 bolt 11≠ (LLI:)-5) 1 straw tar 1t,,i. (Mountain D.6) 18 11. fruit
Claims (1)
て製造される水産ねり製品の製造方法において、 加熱によってゲル化させる前の肉糊に超音波を照射する
ようにしたことを特徴とする水産ねり製品の製造方法。[Scope of Claim] A method for manufacturing a seafood paste product, which is produced by adding salt to fish meat and grinding it, and then heating and coagulating the resulting meat paste, which includes: irradiating ultrasonic waves to the meat paste before it is gelled by heating. A method for producing a seafood paste product characterized by:
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2087876A JPH03285657A (en) | 1990-04-02 | 1990-04-02 | Production of marine fish paste product |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2087876A JPH03285657A (en) | 1990-04-02 | 1990-04-02 | Production of marine fish paste product |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPH03285657A true JPH03285657A (en) | 1991-12-16 |
| JPH0523734B2 JPH0523734B2 (en) | 1993-04-05 |
Family
ID=13927069
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP2087876A Granted JPH03285657A (en) | 1990-04-02 | 1990-04-02 | Production of marine fish paste product |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPH03285657A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2000021385A1 (en) * | 1998-10-14 | 2000-04-20 | Viticon Limited | Method of making a food product |
| CN100407930C (en) * | 2006-09-20 | 2008-08-06 | 江南大学 | A method of ultrasonic-assisted desalination of seawater vegetables before fresh-keeping or dehydration processing |
-
1990
- 1990-04-02 JP JP2087876A patent/JPH03285657A/en active Granted
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2000021385A1 (en) * | 1998-10-14 | 2000-04-20 | Viticon Limited | Method of making a food product |
| CN100407930C (en) * | 2006-09-20 | 2008-08-06 | 江南大学 | A method of ultrasonic-assisted desalination of seawater vegetables before fresh-keeping or dehydration processing |
Also Published As
| Publication number | Publication date |
|---|---|
| JPH0523734B2 (en) | 1993-04-05 |
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