JPH0437703B2 - - Google Patents
Info
- Publication number
- JPH0437703B2 JPH0437703B2 JP61260753A JP26075386A JPH0437703B2 JP H0437703 B2 JPH0437703 B2 JP H0437703B2 JP 61260753 A JP61260753 A JP 61260753A JP 26075386 A JP26075386 A JP 26075386A JP H0437703 B2 JPH0437703 B2 JP H0437703B2
- Authority
- JP
- Japan
- Prior art keywords
- treated
- acid
- chitosan
- meat
- fish
- 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.)
- Expired - Lifetime
Links
- 229920001661 Chitosan Polymers 0.000 claims description 18
- 239000002253 acid Substances 0.000 claims description 14
- 241001290266 Sciaenops ocellatus Species 0.000 claims description 13
- 235000013372 meat Nutrition 0.000 claims description 13
- 235000013305 food Nutrition 0.000 claims description 10
- 235000019512 sardine Nutrition 0.000 claims description 10
- 239000000463 material Substances 0.000 claims description 8
- 229920002472 Starch Polymers 0.000 claims description 6
- 235000019698 starch Nutrition 0.000 claims description 6
- 239000008107 starch Substances 0.000 claims description 6
- 241000555825 Clupeidae Species 0.000 claims description 5
- 241001149724 Cololabis adocetus Species 0.000 claims description 4
- 241000269821 Scombridae Species 0.000 claims description 4
- 235000020640 mackerel Nutrition 0.000 claims description 4
- 239000004278 EU approved seasoning Substances 0.000 claims description 3
- 235000011194 food seasoning agent Nutrition 0.000 claims description 3
- 238000004519 manufacturing process Methods 0.000 claims description 3
- 239000000654 additive Substances 0.000 claims description 2
- QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Chemical compound CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 description 9
- 239000000047 product Substances 0.000 description 8
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 description 6
- 241000251468 Actinopterygii Species 0.000 description 5
- 241001125048 Sardina Species 0.000 description 5
- 235000019688 fish Nutrition 0.000 description 5
- 239000000203 mixture Substances 0.000 description 5
- 235000015220 hamburgers Nutrition 0.000 description 4
- 239000002994 raw material Substances 0.000 description 4
- 241001504592 Trachurus trachurus Species 0.000 description 3
- 210000000988 bone and bone Anatomy 0.000 description 3
- 238000000034 method Methods 0.000 description 3
- 150000007522 mineralic acids Chemical class 0.000 description 3
- 150000007524 organic acids Chemical class 0.000 description 3
- 235000005985 organic acids Nutrition 0.000 description 3
- 210000001835 viscera Anatomy 0.000 description 3
- VEXZGXHMUGYJMC-UHFFFAOYSA-N Hydrochloric acid Chemical compound Cl VEXZGXHMUGYJMC-UHFFFAOYSA-N 0.000 description 2
- NBIIXXVUZAFLBC-UHFFFAOYSA-N Phosphoric acid Chemical compound OP(O)(O)=O NBIIXXVUZAFLBC-UHFFFAOYSA-N 0.000 description 2
- CDBYLPFSWZWCQE-UHFFFAOYSA-L Sodium Carbonate Chemical compound [Na+].[Na+].[O-]C([O-])=O CDBYLPFSWZWCQE-UHFFFAOYSA-L 0.000 description 2
- UIIMBOGNXHQVGW-UHFFFAOYSA-M Sodium bicarbonate Chemical compound [Na+].OC([O-])=O UIIMBOGNXHQVGW-UHFFFAOYSA-M 0.000 description 2
- 230000001877 deodorizing effect Effects 0.000 description 2
- 210000003128 head Anatomy 0.000 description 2
- 239000007788 liquid Substances 0.000 description 2
- 230000000704 physical effect Effects 0.000 description 2
- 239000000243 solution Substances 0.000 description 2
- BJEPYKJPYRNKOW-REOHCLBHSA-N (S)-malic acid Chemical compound OC(=O)[C@@H](O)CC(O)=O BJEPYKJPYRNKOW-REOHCLBHSA-N 0.000 description 1
- 241000276498 Pollachius virens Species 0.000 description 1
- 239000003929 acidic solution Substances 0.000 description 1
- 239000003513 alkali Substances 0.000 description 1
- BJEPYKJPYRNKOW-UHFFFAOYSA-N alpha-hydroxysuccinic acid Natural products OC(=O)C(O)CC(O)=O BJEPYKJPYRNKOW-UHFFFAOYSA-N 0.000 description 1
- 229910000147 aluminium phosphate Inorganic materials 0.000 description 1
- 238000009835 boiling Methods 0.000 description 1
- 239000007853 buffer solution Substances 0.000 description 1
- 239000003337 fertilizer Substances 0.000 description 1
- 235000012041 food component Nutrition 0.000 description 1
- 239000005417 food ingredient Substances 0.000 description 1
- 239000000499 gel Substances 0.000 description 1
- 235000015110 jellies Nutrition 0.000 description 1
- 239000008274 jelly Substances 0.000 description 1
- 239000001630 malic acid Substances 0.000 description 1
- 235000011090 malic acid Nutrition 0.000 description 1
- 238000000465 moulding Methods 0.000 description 1
- 235000014594 pastries Nutrition 0.000 description 1
- 239000012264 purified product Substances 0.000 description 1
- 230000000630 rising effect Effects 0.000 description 1
- 235000014102 seafood Nutrition 0.000 description 1
- 229910000030 sodium bicarbonate Inorganic materials 0.000 description 1
- 235000017557 sodium bicarbonate Nutrition 0.000 description 1
- 229910000029 sodium carbonate Inorganic materials 0.000 description 1
- 238000010025 steaming Methods 0.000 description 1
- 235000019465 surimi Nutrition 0.000 description 1
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 1
- 239000003643 water by type Substances 0.000 description 1
Landscapes
- Grain Derivatives (AREA)
- General Preparation And Processing Of Foods (AREA)
- Meat, Egg Or Seafood Products (AREA)
Description
【発明の詳細な説明】
本発明は、赤身魚から食品素材を製造する方法
に関するものである。DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a method for producing a food material from red fish.
更に詳細には、本発明は、赤身魚の脱臭を行
い、そのまま食したり、ハンバーグなどの原料に
適した食品素材としたりする魚肉性食品素材を製
造する方法に関するものである。 More specifically, the present invention relates to a method of deodorizing red fish to produce a fish food material that can be eaten as is or used as a food material suitable for making hamburgers and the like.
一般に、いわし、さんま、さばなどの赤身魚は
日本近海で大量にとれる安価な魚ではあるが、特
有の魚臭、いたみの早さなどから、一般消費者、
水産加工業者からは敬遠され、獲れた魚のほとん
どは、ペツトフードなどの飼料や農産物用の肥料
として利用されている状態である。 In general, red fish such as sardines, saury, and mackerel are inexpensive fish that can be caught in large quantities in the waters around Japan, but because of their characteristic fishy odor and the fact that they spoil quickly, they cannot be used by general consumers.
They are avoided by seafood processors, and most of the fish they catch is used as feed for pet food and fertilizer for agricultural products.
一方、水産加工で最も多く利用されているすけ
そうタラは、年々捕獲が減少傾向にあり、値段も
高くなり、これを原料とする練り製品等は値上げ
を繰り返えさざるを得なくなつている。 On the other hand, pollock cod, which is most commonly used in fishery processing, is being caught less and less each year, and its price is rising, forcing the price of pastry products made from it to rise repeatedly.
本発明者らは、赤身魚を脱臭し、すぐれた食品
素材とするために鋭意研究したところ、赤身魚の
肉身にキトサンの酸処理物を添加して混合するこ
とによつて魚臭の脱臭に成功したものである。 The present inventors conducted intensive research to deodorize red fish and make it into an excellent food material, and succeeded in deodorizing the fishy odor by adding and mixing an acid-treated chitosan to the flesh of red fish. This is what I did.
本発明はいわし、さんま、さばなどの赤身魚の
肉身にキトサンの酸処理物を添加し必要に応じて
澱粉、調味料等の添加料を添加し、混合し、成型
し、加熱処理することを特徴とする食品素材の製
造法である。 The present invention is characterized by adding acid-treated chitosan to the meat of red fish such as sardines, saury, and mackerel, adding additives such as starch and seasonings as necessary, mixing, molding, and heat-treating. This is a method for producing food ingredients.
本発明の方法によつて脱臭された赤身魚の肉身
は、練製品の原料又は混合料として、更には、そ
のまま食したり、ハンバーグの原料としたりして
使用することができるものである。 The meat of red fish deodorized by the method of the present invention can be used as a raw material or mixture for paste products, and can be eaten as it is or used as a raw material for hamburgers.
従来、魚肉にキトサンを添加して魚臭を脱臭す
るようなことは全く知られていない。 Conventionally, adding chitosan to fish meat to deodorize fish odor has not been known at all.
本発明において処理される赤身魚としては、い
わし、さんま、さばなどがあり、特にいわしは多
獲性で、安価であり、きわめて有用である。 Examples of red fish that can be processed in the present invention include sardines, saury, and mackerel, and sardines are particularly useful because they are abundant, inexpensive, and extremely useful.
赤身魚は、骨、内臓は除去し、ミンチにかけ、
そのまま又は冷凍して用意する。 Remove the bones and internal organs from the red fish, mince it,
Prepare as is or freeze.
本発明で使用するキトサンとしては粗精製品、
精製品いずれでもよく、市販のキトサンを使用す
ればよい。キトサンは有機酸、無機酸、緩衝液な
どの酸性溶液によく溶解するので、有機酸又は無
機酸などでPH1.0〜5.0程度とした酸性溶液にキト
サンを0.5〜５％程度添加してキトサンの酸処理
物とするものである。場合によつてはキトサンの
酸処理物を炭酸ナトリウムなどのアルカリを用い
て、中和してもよい。 The chitosan used in the present invention includes crudely refined products,
Any purified product may be used, and commercially available chitosan may be used. Chitosan dissolves well in acidic solutions such as organic acids, inorganic acids, and buffer solutions. This is an acid-treated product. In some cases, the acid-treated chitosan may be neutralized using an alkali such as sodium carbonate.
上記酸処理物はキトサンの濃度によつて液状か
らゲル状の物性になる。本発明では、キトサンの
濃度が0.5〜3.0％で物性が液状からゼリー状のも
のを添加するのが好ましい。 The physical properties of the acid-treated product vary from liquid to gel depending on the concentration of chitosan. In the present invention, it is preferable to add chitosan having a concentration of 0.5 to 3.0% and physical properties ranging from liquid to jelly.
有機酸としては、酢酸、リンゴ酸、クエン酸な
どがあり、また、無機酸としては、燐酸、塩酸な
どがあり、１種又は２種以上の有機酸、無機酸が
使用できる。 Examples of organic acids include acetic acid, malic acid, and citric acid, and examples of inorganic acids include phosphoric acid and hydrochloric acid, and one or more types of organic acids and inorganic acids can be used.
完全に溶解したキトサンの酸処理物を、赤身魚
の肉身又は解凍した肉身に対して、５〜20％添加
し、ミキサー等でよく混合する。このときの肉身
のPHが６以上になるようにキトサンの酸処理物を
添加するのが好ましい。 Add 5 to 20% of the completely dissolved acid-treated chitosan to red fish meat or thawed meat, and mix well with a mixer or the like. At this time, it is preferable to add acid-treated chitosan so that the pH of the meat becomes 6 or higher.
キトサンの酸処理物と混合された赤身魚の肉身
は、直ちに消臭されているのが確認される。 It was confirmed that red fish meat mixed with acid-treated chitosan was immediately deodorized.
キトサンの酸処理物で脱臭処理された赤身魚の
肉身は、そのまま加熱処理して食したり、食品素
材として、ハンバーグ、練製品などの原料として
好適である。そのまま加熱処理して食す場合は、
キトサンの酸処理物の添加時又は添加後に澱粉、
調味料などを添加して、よく混合し、混合物を成
形して、焼いたり、煮たり、蒸したりして加熱処
理すればよい。 The flesh of red fish that has been deodorized with an acid-treated chitosan is suitable for being heat-treated and eaten as is, or as a food material, such as for hamburger steaks and paste products. If you want to heat-process and eat it as is,
Starch, during or after addition of acid-treated chitosan
Add seasonings, mix well, shape the mixture, and heat-treat it by baking, boiling, steaming, etc.
食品素材とする場合は、すり身原料と混合した
り、ハンバーグ原料と混合したりして、最終的に
は加熱処理することによつて各種製品とすること
ができるものである。 When used as a food material, it can be mixed with surimi raw materials or hamburger steak raw materials, and finally heat-treated to make various products.
次に本発明の実施例を示す。 Next, examples of the present invention will be shown.
実施例 １
アジの頭、内臓、骨などの不可食部分を除いた
肉500ｇをミンチする。このミンチしたアジ肉身
に0.05％酢酸溶液で処理した1.0％キトサンの酸
処理物25ｇ及びでん粉25ｇを添加し、ミキサーで
撹拌し、成型して焼成したところ、不快臭のない
アジ食品ができた。10人のパネラー全員がコント
ロールに比して魚臭がなく、良好と判断した。Example 1 500 g of horse mackerel meat, excluding inedible parts such as head, internal organs, and bones, was minced. When 25 g of acid-treated 1.0% chitosan treated with 0.05% acetic acid solution and 25 g of starch were added to the minced horse mackerel meat, the mixture was stirred with a mixer, molded, and baked, resulting in a horse mackerel food with no unpleasant odor. All 10 panelists judged that there was no fishy odor compared to the control, and that it was good.
実施例 ２
イワシの頭、内臓、骨などの不可食部分を除い
た肉500ｇをミンチする。このミンチしたイワシ
肉身に５％クエン酸で処理した4.0％キトサンの
酸処理物25ｇ及びでん粉50ｇを添加し、ミキサー
で撹拌し、成型して蒸したところ、不快臭のない
イワシ食品素材ができた。10人のパネラー全員が
コントロールに比して魚臭がなく、良好と判断し
た。Example 2 500 g of sardine meat, excluding inedible parts such as head, internal organs, and bones, was minced. 25g of acid-treated 4.0% chitosan treated with 5% citric acid and 50g of starch were added to the minced sardine meat, mixed with a mixer, molded and steamed, resulting in a sardine food material with no unpleasant odor. . All 10 panelists judged that there was no fishy odor compared to the control, and that it was good.
実施例 ３
イワシのミンチ肉１Kgに対し0.5％酢酸溶液で
処理した1.5％キトサンの酸処理物40ｇ及びでん
粉100ｇを添加しミキサーで撹拌し、PHを５％
NaHCO3を用いて6.5に調整した。これを１個５
ｇの団子状にして90℃の湯で10分加熱し、冷却後
試食したところ不快臭がなく、くせのないイワシ
団子ができた。Example 3 To 1 kg of minced sardine meat, 40 g of acid-treated 1.5% chitosan treated with 0.5% acetic acid solution and 100 g of starch were added and stirred with a mixer to reduce the pH to 5%.
Adjusted to 6.5 using NaHCO3 . 1 piece of this 5
When the sardine dumplings were shaped into dumplings and heated in 90°C water for 10 minutes, cooled and tasted, they had no unpleasant odor and were smooth.
Claims (1)
キトサンの酸処理物を添加し、必要に応じて澱
粉、調味料等の添加料を添加し、混合し、成型
し、加熱処理することを特徴とする食品素材の製
造法。1. Acid-treated chitosan is added to the meat of red fish such as sardines, saury, and mackerel, and if necessary, additives such as starch and seasonings are added, mixed, molded, and heat-treated. A method for producing food materials.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP61260753A JPS63116670A (en) | 1986-11-04 | 1986-11-04 | Preparation of food raw material |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP61260753A JPS63116670A (en) | 1986-11-04 | 1986-11-04 | Preparation of food raw material |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPS63116670A JPS63116670A (en) | 1988-05-20 |
| JPH0437703B2 true JPH0437703B2 (en) | 1992-06-22 |
Family
ID=17352255
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP61260753A Granted JPS63116670A (en) | 1986-11-04 | 1986-11-04 | Preparation of food raw material |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPS63116670A (en) |
Families Citing this family (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH0650973B2 (en) * | 1988-11-04 | 1994-07-06 | 株式会社紀文 | Manufacturing method of pottery |
| JP2849834B2 (en) * | 1989-10-25 | 1999-01-27 | 雪印乳業株式会社 | Frozen food, chilled food, livestock meat, fish meat paste product containing chitin or chitosan, and method for producing the same |
| ES2036470B1 (en) * | 1991-09-04 | 1993-12-16 | Lancelot Tunidos S L | A HAMBURGER TYPE FOOD PRODUCT |
-
1986
- 1986-11-04 JP JP61260753A patent/JPS63116670A/en active Granted
Also Published As
| Publication number | Publication date |
|---|---|
| JPS63116670A (en) | 1988-05-20 |
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