JPH06296475A - Unbleached ground meat of crustacean, unbleached gelatinized ground meat and their preparation - Google Patents

Abstract

PURPOSE:To prepare the subject easily processable ground meat having high water-retention gelling performance, emulsifiability and elasticity by using an unheated round of crustacean or an unbleached crustacean subjected to partial removal of the body part such as crust and head, finely pulverizing the raw material e.g. in frozen state and finely grinding below the freezing point. CONSTITUTION:A frozen or half-frozen block of an unheated round of a crustacean (e.g. tanner crab) or an unbleached crustacean subjected to partial removal of the body part such as crust and head is preparatorily crushed with a frozen cutter, etc., to get meat particles having an average particle diameter of 10-1mm while keeping the frozen or half-frozen state. The crushed product is optionally mixed with a prescribed amount of a gelling agent (e.g. lactalbumin), salt, their mixture or an additive composed mainly of these components. The mixture is divided, finely pulverized, kneaded and finally finely ground by keeping the finish grinding temperature below the freezing point to obtain the objective unbleached ground meat or unbleached ground meat gel having excellent water- retention gelling performance, emulsifiability and processing flexibility and exhibiting excellent texture and elasticity.

Description

Detailed Description of the Invention

[0001]

[Industrial field of application] The present invention is to denature low-molecular weight effective nutrient components of high-molecular-weight myofibrillar proteins, etc. of crustacean resources such as shrimp and crab, regardless of freshwater / seawater production and size. The present invention relates to a non-bleached pickled fish meat, a non-bleached gelled pickled fish meat, and a method for producing them, which can effectively use these crustaceans with high yield without loss.

[0002]

2. Description of the Related Art In recent years, shrimp such as lobster and prawns, and crustaceans such as crabs such as snow crab and blue crab have been favored due to their unique flavor, texture and texture, and have made the dining table of each family enthusiastic. In addition, foods have been developed that utilize the flavor and texture by adding rose meat or stick meat boiled with shellfish such as shrimp and crab to croquette, hamburger and the like. In addition, a method for producing fish meat pickles has been developed mainly for processing Neri products. Hereinafter, a conventional method for producing fish meat pickles will be described. FIG. 7 is a manufacturing process diagram of a fish pickled meat for a conventional Neri product. 11 is a raw material cooking in which fish, which is a raw material for various Neri products, is washed with water, the head and internal organs are removed, and then the fish is grated into two pieces, and then the water is washed with water to remove sticky parts, scales and internal organs. Step 12 is a meat collecting step in which the cooked fish meat is subjected to a stamp type or roll type fish meat collecting machine to remove the meat portion, 13 is a whitening of the color of the product, a fish odor is removed, and fish meat is collected to improve the storability and legs. A water exposure process that stirs the flesh collected by the machine with water and separates blood, fat, water-soluble protein, extract etc.
14 is a dehydration process of squeezing water-exposed fish meat, 15 is a process of slicing the water-squeezed meat in a chopper to shred fish meat, connective tissue, fascia, etc., 16 is a process of slicing meat and skin. Purification step to remove, 17 is salting process to add salt to fish meat to loosen fish meat tissue, crushing step to deflocculate and hydrate salt-soluble myofibrillar protein, 18 molding pickled meat according to product type Forming step, 19 is a heating step of heating the formed pickled meat by a method such as steaming, roasting, boiling in water, or oil boiled according to the type of product, 20 is a cooling step of cooling the heated pickled meat, 21 Is a packaging step, 22 is a freezing step of freezing the brewed pickled fish at -30 ° C. or lower for storage, and 23 is a frozen frozen pickled fish.

[0003]

However, in the above-mentioned conventional crustacean foods such as shrimp and crab, shellfish such as shrimp and snow crab are used by thawing raw frozen products for processing. There is also a problem in hygiene such as the need for manual work such as scratching out the work, which is complicated and the productivity is poor, and at that time, foreign matter is mixed in and secondary contamination by falling bacteria during the processing process is caused. . Further, there is a problem that the proteolytic enzyme strongly acts upon thawing the raw meat to self-digest the active ingredient and the like, and remarkably impair the suitability as a food. Therefore, snow crab and the like are mainly boiled once in a living state after being captured, and then frozen and distributed, but when boiling, low molecular weight umami effective nutrients such as extracts are significantly lost, and the yield also decreases. There was a point. In addition, the boil requires a large amount of manpower, a large area, and a large amount of water, and also requires its wastewater treatment facility, and even in the offshore processing, it is becoming an international environmental problem such as offshore pollution. Also, the fish meat pickles are widely used and produced in large quantities, but the crustacean pickles are not produced at all. This requires a great deal of labor and time for grading shrimp and crabs, and the work of removing the shells of crustaceans such as shrimp and crabs is complicated, and further changes in meat quality due to proteolytic enzymes in meat, due to enzymes Black color change,
This is because there are too many unsolved problems in use as food, such as oxidation of fats and oils due to freezing modification. Especially when thawing raw frozen crustacean meat, proteolytic enzymes act strongly, and by self-digesting active ingredients etc. of each part in fish meat, it significantly harms umami, tooth contact, texture etc., making the product black This is because it is made difficult to directly use it by significantly reducing the suitability for food. The present invention is to solve the above-mentioned conventional problems, there is no risk of secondary infection of crustaceans such as shrimp and crabs with secondary bacteria, without deterioration of meat quality due to thawing, extract content of raw crustacean meat Unbleached pickles of crustaceans that can also effectively use functional ingredients such as chitosan that removes all umami ingredients such as water-soluble nutrients and health-inhibiting ingredients such as salt and cholesterol outside the body, and Highly water-resistant gelling ability and emulsifying ability, as well as gelling ability that has never existed, rich in processability, and providing a product with excellent texture and elasticity that does not expose gelled shellfish to shellfish Also, it reduces wastewater treatment without exposing to water and is excellent in labor saving and workability. In addition, shrimp, crab that has never been used before, and shrimp, crab etc. that are small and have poor workability are discarded. Highly productive shellfish-free pickpocket Another object of the invention is to provide a method for producing a non-bleached gelling pickpocket only crustaceans.

[0004]

In order to achieve this object, the non-bleached shellfish meat of the present invention, the non-bleached gelled slime shellfish of the present invention, and their manufacturing methods have the following constitutions. The unbleached minced meat of crustaceans according to claim 1 is a fine grain while the unheated round or unbleached crustaceans with a shell from which a part of the shell or head is removed are maintained in a frozen or semi-frozen state. It has a structure in which the temperature rises at least below the freezing point. The non-bleached shellfish meat of claim 2 is rapidly heated while the unheated round or unbleached shellfish with a shell from which a part of the shell or head is removed is frozen or semi-frozen. It has a constitution in which it is pulverized into fine particles, and then or simultaneously kneaded, and at least the rising temperature is raised below the freezing point. The unbleached gelled pickled crustaceans according to claim 3 are atomized while maintaining the frozen or semi-frozen state of unheated round or unbleached crustaceans from which parts of the shell and head have been removed. And / or at the time of kneading, a predetermined amount of a gelling agent, salt, a mixture thereof, or an additive mainly composed of them is mixed and integrated, and at least the rising temperature is raised below the freezing point. . The method for producing the unbleached pickled shell meat or unbleached gelled pickled meat of crustacea according to claim 4 is an unheated round or unbleached shellfish with a shell from which a part of the shell or head has been removed. It has a step of atomizing, and then a step of separating and removing the shell if necessary, and has a configuration in which at least the rising temperature is raised below the freezing point. The method for producing the unbleached pickled shell meat or the unbleached gelled pickled meat of crustaceans according to claim 5 is an unheated round or unbleached shellfish with shell from which a part of shell or head is removed. It has a step of atomizing by rapid crushing while maintaining a frozen or semi-frozen state, a step of kneading next or at the same time, and a step of separating and removing the shell next, and at least having a constitution that the rising temperature rises below freezing ing. The method for producing a non-bleached gelled pickpocket of crustaceans according to claim 6 maintains the frozen or semi-frozen state of unheated round or unbleached crustaceans from which a part of the shell or head has been removed. However, there is a step of atomizing and / or kneading, and a predetermined amount of gelling agent or salt or a mixture of these or additives mainly of these is mixed and integrated in the step, and at least the rising temperature is below freezing. It has a structure to raise. The method for producing a non-bleached pickled fish meat or a non-bleached gelled pickled fish meat of crustaceans according to claim 7 is a frozen or semi-frozen state of round or shelled crustaceans in which parts of shells and heads have been removed. The average particle size of meat particles in a block is 1 using a frozen cutter.
Step of pre-crushing to 0 to 1 mm, preferably 6 to 2 mm, and after the above step, if necessary, a predetermined amount of gelling agent or salt or a mixture thereof or an additive mainly composed of these is added and kneaded for fragmentation atomization A method for producing a non-bleached shellfish meat of shellfish or a non-bleached gelled shellfish of shellfish, which has a step and at least has a rising temperature below freezing.

Here, the crustacean is a generic term for shrimp, crab and the like. The types of crab include snow crab, red snow crab, red king crab, hair crab, flowering crab, each crab, Dungeness crab, morning crab, sea crab, There are freshwater crabs such as river crabs in rivers and lakes, but the present invention is not limited thereto, and other crabs can be used as necessary. The types of shrimp are car shrimp, Taisho shrimp, black tiger, Australian banana, Australian king, Australian endeavor, lobster, lobster, Madagascar white, guiana pink, red shrimp,
Examples thereof include, but are not limited to, freshwater shrimp of rivers and lakes such as bull shrimp, omar, turf shrimp, button shrimp, hand shrimp, ami shrimp, sweet shrimp, and moe shrimp.
This is to effectively use unused edible crustaceans or small crusted crustaceans. Small shells such as shrimps and crabs may have round shells and heads, etc., and may be used as rounds. This is to effectively use the functional composition of chitosan and the like. Incidentally, it is preferable to remove the hard and uncrushed shells. This is to prevent the texture from being damaged. For large lobsters, snow crabs and the like, it is desirable to remove a part of the shell and head. This is because the body is removed together with the shell in the shell removing step, and the rate of pickled meat decreases. These crustaceans are used after being washed with water, frozen, and preferably rapidly frozen. This is to prevent the occurrence of self-digestion and the like. The atomization is preferably performed in a short time by rapid pulverization or the like. Prevents self-digestion due to enzymatic activity during atomization and blackening of meat due to oxidation of tyrosine etc. by rapidly crushing large-sized crabs and crusts with hard shells and raw crustaceans of shrimp in frozen state This is because. In addition, the rapid crushing allows the raw crustaceans to be processed in a frozen state and with shells. The rapid crushing varies depending on the type and amount of raw materials and the type of crusher, but the crushing time is 10 seconds to 3 seconds.
It is desirable to carry out the pulverization for a period of preferably 30 seconds to 90 seconds. Further, the rapid crushing may be performed in two steps, and as the first step, the frozen shelled crustaceans are subjected to rapid rough cutting, and the frictional heat causes the temperature to rise in the range below freezing to freeze the frozen state. ease. Then, as a second step, immediately, further pulverization and atomization are performed by a high-speed rotating blade sampling device. At this point, additives may be added and kneaded. Although the temperature is below freezing due to the rapid crushing, the free water and the like make the crustaceans atomized into a paste state. or,
Since the thawing is performed using frictional heat, the frictional heat can be controlled by adjusting the crushing speed, the speed of the rotary blade, and the shape of the rotary blade, and the target rising temperature can be set. It is possible to obtain a gelled material in which the fish meat and the low-molecular-weight umami component (extract) are naturally integrated and self-emulsified or uniformly dispersed.
The manufacturing temperature should be at least below the freezing point. Preferably, all manufacturing steps are carried out below freezing. In the case of crustaceans immediately after water up, it may be raised ground equipment while cooling with liquid refrigerant (N _2, CO _2, etc.) is cooled below freezing brine or the like. This is because the activation of the proteolytic enzyme is suppressed and the blackening due to tyrosinase or the like is prevented to suppress the increase in the viable cell count. It is preferable to set the temperature of the picked-up pickpocket to −30 to 0 ° C., preferably −20 to −5 ° C. This is because the pickled meat has free water and the like and is not frozen, so that it can be used as various food materials in the next step while suppressing enzyme activity and the like. The grain size of raw meat particles is 0.005
.About.5 mm, preferably 0.01 to 2 mm, more preferably 0.1.
It is carried out up to 05 to 0.5 mm or less. Atomization of less than 0.005 mm is not preferable because it is inferior in economic efficiency and the temperature rises when slushing. If it exceeds 5 mm, the range of processed products may be limited. However, it may be large for hamburgers and the like. The kneading is performed after the atomization step when the particle size of the atomized particles is large or when creamy pickpocket is required. It should be noted that a rotary scraper blade or the like for the kneading step may be arranged coaxially after the atomizing section in the atomizer in the atomizing step, and two steps may be simultaneously performed by one machine. Further, in the case of kneading after atomization, it is preferable to carry out transfer by a meat pump for a short time because the product temperature can be maintained. By kneading, the particle size can be substantially homogenized to form a cream. The shells are preferably removed in a short time after the atomization by a separator such as a finisher or a liner. This is to maintain quality characteristics. Pre-crushing is performed using a frozen cutter, frozen slicer or the like. For the fragmented atomization kneading, for example, a cutting mixer such as a high speed cutter manufactured by Stefan or a ball cutter manufactured by Yanagiya is used.

Examples of the gelling agent include albumin such as animal albumin and vegetable albumin, wheat flour, gluten, soybean protein, egg white and whole egg, gelatin, carrageenan, pectin, agar, glucomannan and the like. As animal albumin, egg albumin, serum albumin, milk albumin and the like can be used, and as plant albumin, wheat, barley, rye leucosine, pea, broad bean,
Soybean legumelin etc. can be used. The amount of gelling agent added is 0.001 to 20 wt%, preferably 0.01 to 10 wt%
%, More preferably 1 to 8 wt% is used. When the addition amount is small, a material having a soft touch and elongation can be obtained, and when the addition amount is large, a material having elasticity and chewy texture can be obtained. Raw or dried egg white or whole egg is used. It is preferable to use raw whole eggs and the like when performing water treatment or the like in the production process, but dried whole eggs, dry yellow eggs and dry egg whites are preferable when the water content of the raw material is reduced. As the salt, white salt, fine salt, purified salt, normal salt, flake salt and the like are used. The amount of salt added is 0.01 to 5% by weight, preferably 0.1 to 3% by weight. The less the added amount is, the lighter the taste and the more the flavor of the material is utilized,
If the addition amount is large, the storability of semi-dried products and dried products can be improved. The salt and gelling agent are mixed in a weight ratio of 1: 1 to 10, preferably 1: 5 to 8 and used as the amount of the gelling agent added decreases and the saltiness is increased. Can be obtained. If the amount added is large, the texture can be increased and the moldability can be improved. Other,
As ancillary materials, vegetable fiber, starch, emulsifying materials, adhesion aids, milk, fresh cream, butter to improve flavor and texture,
Dairy products such as cheese, various animal and vegetable oils and fats, various flavors, various extracts, various salts, and various seasonings are added appropriately according to the type of final processed food to provide delicious and novel foods with a crab and shrimp flavor. it can. Non-soluble dietary fiber such as powder fiber obtained from soybeans, cellulose powder, fibrous polysaccharides often found in plants, granular or filamentous textured soybean protein, dietary fiber composed of organized starch Fibers, soluble fiber such as guar gum and polydextrose, chitin, and spun processed products formed by heat treatment etc. as a main component of animal protein (for example, product name Sigress of Nippon Suisan) Can also be used as dietary fiber. By adding dietary fiber, the color tone of the pickled meat can be increased and a white colored pickled meat can be obtained. Furthermore, the water-retaining property of dietary fiber retains the water containing umami in the meat, and as a result, it is possible to prevent the separation of water in the pickled meat. Examples of the starch include potato starch, corn starch, wheat starch, sweet potato starch and modified starches thereof.
If the pickpocket has poor binding properties and is difficult to mold,
By adding starch or modified starch, the gelling properties of starch and the stickiness of modified starch can improve the binding property of pickled meat, so the amount of starch should be selected appropriately according to the final product. With this, the pickled meat can be freely molded into a desired shape. Examples of the emulsifying material include soybean protein, milk protein, whole egg, egg yolk, egg white, lecithin, fatty acid ester and sugar ester. Examples of the adhesion aid include collagen, sizing agent, various sugars, vitamin C, alkaline agent, pH adjusting agent and the like.

[0007]

[Function] With the above-mentioned structure, the shrimp and crab crustaceans can be used as they are in a round form, improving the yield and reducing the water-solubility of the extract without denaturing the protein. It is possible to highly utilize functional ingredients, vitamins, trace elements, etc. that have not been used in the past such as molecular nutrition ingredients, chitin and chitosan,
You can get a non-bleached pickled meat rich in umami and texture. Further, since it contains Ca and minerals such as finely crushed shells, it is possible to raise the pH and improve the texture. The Ca ions and the like in the micronized shell are eluted during the production of pickled meat, and the crosslinking action promotes gelation synergistically with the gelling agent and sodium chloride to increase the gel strength. Since pickpockets rub down below freezing, the activity of proteolytic enzymes is suppressed, and changes in meat quality can be prevented. In addition, it is possible to obtain a crunchy meat with no change in meat quality. Because it is finely rubbed, you can eat it without any feeling of discomfort in your mouth. Since a gelling agent and salt are added, it has elasticity, extensibility, water retention, soft mouthfeel, etc. that the pickles do not have in the past due to the effect of the processing method, and since it is a paste, it can be used in a wide range of foods. It can be used as a material. Depending on the flexibility of the gelling degree, yogurt-like mild food such as tempura or jerky-like hard gelled food can be arbitrarily obtained.

[0008]

DESCRIPTION OF THE PREFERRED EMBODIMENTS An embodiment of the present invention will be described below with reference to the drawings. FIG. 1 is a process diagram showing a method for producing a shellfish pickpocket according to the present invention. 1 is a raw material charging step for roughly crushing frozen and semi-frozen or frozen crustaceans, 2 is atomization for coarsely crushed or whole fish meat to a particle size of 5 mm or less, preferably 0.5 mm or less Step 3 is a kneading step of kneading the finely-divided raw meat with large and small grain sizes and auxiliary raw materials with the pickled meat to form a paste, and 4 is separating paste-like pickled meat and shells as necessary. Shell removing step, 5
Reference numerals a and 5b denote auxiliary material charging steps for adding a predetermined amount of gelling agent, salt, a mixture thereof, or other auxiliary material to the pickled meat. The unbleached pickled crustaceans are produced by mixing usual additives and the like without mixing gelling agents and salt in steps 5a and 5b. Also, the non-bleached gelled pickles of crustaceans are processed in steps 5a and 5b
It is manufactured by mixing a gelling agent and the like. The following crustacean pickpockets were produced by the method for producing a non-bleached pickled clam meat and a non-bleached gelled pickled fish thus constituted.

(Experimental Example 1 to Experimental Example 8) Preparation of raw materials: Frozen product (sample A) obtained by freezing the shelled shoulder meat obtained by removing the shell of snow crab as a non-heat-treated crab to about -30 ° C (Sample A), isogani Frozen product (sample B) frozen immediately after the capture of fish (Sample B), frozen product of fresh Taisho shrimp meat with the head removed as shrimp at about -30 ° C (Sample C)
Also, 10 kg of a frozen product (Sample D), which was frozen immediately after the capture of small shrimps and frozen to a semi-frozen state, was prepared. As the gelling agent, lactalbumin (trade name: San albumin, manufactured by Taiyo Kagaku Co., Ltd.), plasma powder (trade name: plasma, manufactured by Taiyo Kagaku Co., Ltd.), egg white powder (trade name: egg white powder HG, Taiyo) Chemical Co., Ltd., soy protein (trade name: Fuji Pro 62)
0, (Fuji Oil Co., Ltd.), Carrageenan (trade name: Ornow CM, Organo Co., Ltd.), Gluten (trade name:
A-Guru, Glico Sakae Co., Ltd.), salt, and potato starch as an auxiliary material, Hokuren Kiyosato Factory) were prepared.

(Experimental Example 1) 2 kg of each of the samples A and C were set in the above-mentioned manufacturing method by setting the time required for all manufacturing steps to 2.5 minutes and the rising temperature to about -2 ° C. An unbleached pickpocket was produced without adding salt and other auxiliary materials. White paste-like pickpockets AI and C with a particle size of 2 to 0.01 mm
Got I.

(Experimental Example 2 to Experimental Example 7) Lactalbumin as a gelling agent and egg white powder in 2 kg of each of the samples A and C, 4
0.1 kg of 0:60 mixture (Experimental Example 2), 0.1 kg of 11:50 mixture of plasma powder and egg white powder (Experimental Example 3), 0.1 kg of 50:50 mixture of carrageenan and gluten (Experimental Example) Example 4), 45 of soy protein and potato starch:
0.1 kg of a mixture of 45 (Experimental Example 5) and 1.5: 50: 50 of salt, soybean protein and potato starch
(Experimental Example 6), 1.5 kg of salt alone (Experimental Example 7) was added immediately after the atomization step 2, and each gelled non-bleached pickled fish meat AII to AVI was added.
I, CII-CVII were obtained.

Experimental Example 8 Using 2 kg of each of B and D,
The time required for the entire manufacturing process is 1 minute, and the rising temperature is approximately −
A non-bleached pickpocket was produced by setting the temperature to 1 ° C and adding no gelling agent, salt or other auxiliary materials. Paste-like with a particle size of 1 to
The pickpocket BI and DI of 0.01 mm were obtained. DI had a light pink color.

(Experimental Example 9 to Experimental Example 14)) The same amount of the gelling agent, salt and potato starch of Experimental Example 2-6 as the gelling agent was added to 2 kg of each of the samples B and D immediately after the atomization step 2. Then, gelled non-bleached pickled fish paste BII-BVII and DII-DVII were obtained.

(Experimental Example 15) Using the raw material of Experimental Example 1 and preliminarily crushing it to about 5 to 3 mm with a frozen cutter, adding a mixture of a gelling agent and salt, dividing with a ball cutter, kneading and kneading to form a non-bleached gel-like ground product. Got Although the taste and texture were slightly inferior to those of Experimental Examples 2 to 9, it was found that a new food material was obtained.

(Comparative Example 1) Snow crab, sea crab, which had been frozen at about -30 ° C as a raw material and thawed after thawing,
In addition to the use of Taisho shrimp and Tenaga shrimp, the above Experimental Example 1,
Pickpocket A'I, C'I, A'I in the same manner as 4, 5, 8
I, C'III, A'VII, C'VII, B'I, D'I,
B'II, D'II, B'VII, D'VII were obtained.

A bending strength test was conducted on the pickpocket thus obtained. The test was performed according to the Neri product test. For the sample, ten round dome having a diameter of 40 mm and a thickness of 7 mm were prepared and the average thereof was calculated. The result is shown in Figure 2.
~ Shown in FIG. The criteria for judgment were bending as shown in FIG. 6 and the evaluation points A to D were given. FIG. 6 is a configuration diagram of a bending strength test. A: When the dome is folded in two and then folded in two, it bends smoothly. B: A bent piece that bends smoothly when folded in half. C: A bent one with a crack when the maruten was folded in half. D: When Maruten is folded in two, it is folded in two. A sensory test was conducted on 1 kg of each of the above pickpockets, using meat balls having a diameter of about 2.5 cm and boiled for 10 minutes. The results are shown in FIGS. FIG. 2 is a diagram showing an average value of the overall evaluation of the ground crab meat of the snow crab, FIG. 3 is a diagram showing an average value of the comprehensive evaluation of the fish body of the sea crab, and FIG. It is a figure which shows an average value, and FIG. 5 is a figure which shows the average value of the comprehensive evaluation of the pickled fish prawns. The evaluation method was a five-level evaluation by 20 testers, and the average value was calculated. In the figure, the circles indicate the suppleness, mouthfeel, and texture such as the texture. The ● mark indicates the taste such as the taste and aftertaste of pickled meat. ◇ indicates the flavor such as fragrance. In addition, the "average value" in the figure is the texture, taste,
The average value of the total flavor is shown.

As is clear from this (FIGS. 2 to 5),
Each of the comparative examples had neither elasticity nor suppleness, had a tattered mouthfeel, and had a flavor similar to a fishy odor, and had a poor aftertaste and lacked umami. Although those of Experimental Example 1 and Experimental Example 8 are slightly inferior in elasticity and suppleness to those in which a gelling agent or the like is added, they are remarkably superior to Comparative Examples, and are superior in umami and flavor but slightly aftertaste. I felt the strength. In Experimental Example 2 and Experimental Example 9, the texture was supple, the texture was chewy, and the mouthfeel was excellent. As for the umami, the natural taste is used as it is, and the flavors of shrimp and crab are used to give it a luxurious feel.
The samples of Experimental Example 3 and Experimental Example 10 were slightly brittle and had a slightly lacking texture, but were significantly superior to the materials of Comparative Examples in umami and flavor. Experimental Example 4 and Experimental Example 1
Sample No. 1 had a slightly firm mouthfeel in general, but was excellent in umami and flavor. The materials of Experimental Examples 5 to 7 and the materials of Experimental Examples 12 to 14 were found to be slightly less chewy and less mouthfeel than those of Experimental Examples 2 and 9,
In addition, the aftertaste had a soybean odor. However, it was found that this can be sufficiently dealt with by reducing the amount of soybean protein added. Furthermore, in the case of shrimp and small crab, the ratio of the shell to the shell is large in terms of the structural ratio of the shell, so there was concern about the binding property, but by adding a gelling agent or salt, low molecular components are included. Moreover, it was found that a novel food having a soft texture can be provided in which no drip is observed even after a crosslinked structure is formed. Next, using the above samples AI, BI, CI and DI in place of meat, hamburger, chouxmai and cream croquette were prepared and tasted according to a conventional method. When tasting with crab and shrimp flavor, new and delicious hamburger, chouxmai and cream were obtained. I got a croquette. Similarly, when samples AII, BIII, and CIV were put into a casing to make sausages, the taste and flavor of the material itself was alive and no protein denaturation occurred, so the emulsification of the material Deterioration of the strength and gelling power was exerted, and the texture was a soft sausage that was unprecedented and the raw material was delicious, and it was possible to obtain delicious new processed meat products.

(Experimental Example 16) The same as in Experimental Examples 1 to 7, except that a meat pump and a kneading step were added after the atomization step of Experimental Examples 1 to 7, the unbleached minced meat and unbleached shellfish were exposed. A gelled pickled meat was produced. Regarding the manufacturing time, the time of the atomization process of the experimental example was shortened so that the total process time was about the same as that of the experimental example.
I went for a second longer. Particles of the obtained pickpocket are 500 μm
Below, it was almost uniformly atomized and had a creamy appearance. When these creamy pickles were applied to the surface of ordinary croquette or hamburger and baked, a new flavorful croquette or hamburger with the savory taste of shrimp or crab was obtained. Next, by adding auxiliary materials such as emulsifiers and animal and vegetable fats and oils during kneading, the auxiliary materials were uniformly mixed and integrated, and a new surimi was obtained.

(Experimental example 17) 1:10 (ratio by weight) of king crab and frozen crab, each of which was frozen as an active crab
And a mixture of lobster and button shrimp in a ratio of 1: 6 (weight ratio), a mixture of red king crab and button shrimp in a ratio of 1:20 (weight ratio), 5 of Asahi crab and lobster, respectively. Suri meat was obtained in the same manner as in Experimental Examples 1 to 7 using the mixture of 1: 1 (weight ratio) as a raw material. When the pickpockets were handed to 20 testers and evaluated, the same results as in FIGS. 2 to 5 were obtained. In particular, it was found that the mixture of crab and shrimp is a cooking material with a completely new flavor and body. As described above, according to the present embodiment, even if various kinds of crabs and shrimps frozen after capturing are used alone or in combination, a new and extremely delicious taste and flavor that are inherent to each shrimp and crab, and texture are utilized. It was found that a crustacean pickpocket could be obtained. In addition, most of the conventional fish meat pickles production process is omitted, and the extremely simple manufacturing process has high workability and productivity, and the yield of crustaceans is not exposed and gelled It has been found that a method for producing unbleached pickled shells and unbleached gelled pickles can be realized. In addition, in the present embodiment, the case where the auxiliary material is not added in order to obtain the reproducibility of the effect has been described, but it is natural that the auxiliary material is added according to the use in the implementation.

Next, an example of food processing using the non-bleached pickled shell meat or the non-bleached gelled pickled fish meat of this embodiment will be described. (Food Processing Example 1) 100 parts of shrimp-free pickled pickles obtained in this example, 20 parts of oil and fat, 6 parts of egg white powder, 40 parts of water, 7 parts of seasoning, 5 parts of dietary fiber, 10 parts of lactalbumin, 2 parts of plasma (plasma protein), these are molded into a sheet of about 3 to 5 mm and cut into a length of 40 mm and a width of 60 to 80 mm. Roll this, roll it, add flour and fill. A flavorful and supple roll shrimp stick was obtained. Next, a rolled meat crab stick was prepared by using 90 parts of the non-bleached pickled fish meat instead of 100 parts of the non-bleached pickled fish meat. Like the shrimp stick, it was highly evaluated as a new food material with an extremely rich flavor and a supple texture.

(Food processing example 2) 100 parts shrimp meat, 20 parts lard, 5 parts egg white powder, 3 parts lactalbumin, 2 parts plasma, 80 parts water, 4 parts salt, 10 parts starch, spices 0.
5 parts, a proper amount of colorant, 0.5 part of seasoning, and 0.5 part of sausage seasoning are obtained by the production method of this example to obtain a non-bleached gelled surimi processed product. Next, put it in a casing with good peelability,
Steam at + 80 ° C for 90 minutes. Next, the casing is peeled off, sauce for roasted meat such as soy sauce is applied, and the mixture is baked and cooled in an oven. A roasted shrimp with excellent water retention and elasticity was obtained. Then, a roast club was obtained in the same manner except that 100 parts of blue crab shoulder meat was used instead of 100 parts of shrimp meat. The roasted shrimp, which has a unique flavor and taste similar to shrimp, was well received.

(Food Processing Example 3) 100 parts of blue crab shoulder bleached pickled fish meat, 50 to 200 parts of vegetable oil and fat, 5 to egg white
30 parts, 8 parts of starch, and 10 parts of seasoning and spices were added, respectively, and a fluid paste-like soft paste-like crab meat non-bleaching gelling product was obtained by the production method of this example. Terrine and gratin were cooked using this unbleached gelled pickled meat product. In addition, 100 bleached gelled pickles of blue crab shoulder meat
The terrine and gratin were obtained in the same manner by using shrimp-free gelled pickled meat instead of the parts. It is a high-quality cooked food that uses the flavor of shrimp and crab ingredients.

(Food processing example 4) 100 pieces of snow crab shoulder meat
20 to 300 parts of powdered processed starch, 5 parts of dietary fiber powder
0 and 20 parts of egg white powder were added, and a paste-like crab-free sardine body was obtained by the production method according to this example. Then, a dried product was obtained using a continuous warm air dryer and a vacuum freeze dryer. When dried raw, soup stock was obtained. The dried product after heating can be used as sprinkles, tea pickles, soups, seasonings and the like. Next, these two kinds of dried crab meat powder 100
To 60 parts, salt 60 parts, chemical seasoning 30 parts, shortening powder 20 parts, curry powder 5 parts, natural seasoning 40 parts, lactose 150 parts, glucose powder 50 parts, spice 2 parts,
The mixture was homogenized by mixing in a low humidity atmosphere. The above mixture could be made into crab root soup at 10 g per serving. It was found that this soup can give a real-oriented soup with the best flavor of crab ever. Next, a dried product was obtained in the same manner by using 100 parts of red shrimp meat instead of 100 parts of the shoulder meat of snow crab. As well as the one using crab meat, I was able to obtain a soup that was delicious and made of the same ingredients as handmade.

[0024]

Industrial Applicability As described above, the present invention does not require thawing before exposure to water or processing, so that all nutritional components such as extracts of crustaceans, umami components and functional components can be effectively used, It is possible to realize a completely new crustacean pickled meat that can maximize the gelling ability, emulsifying ability and water retaining ability of the protein of the crustacean itself and can provide a completely new shrimp and crab flavored food. Is. In addition, by adding a gelling agent to the crustaceans that have low gelling ability, emulsifying ability, and water retaining ability at a temperature below the freezing point, these properties are improved to have a completely new flavor, suppleness, texture, and elasticity. It is possible to realize a gel-free pickled shell of crustaceans that is highly processable. In addition, without selecting crustaceans such as shrimp and crab, effectively utilizing unused shrimp, crab and shrimp and crab that were discarded in small size, and treating crustaceans in a frozen state No effluent treatment of unbleached pickled meat or unbleached gelled pickled meat that provides a delicious new food material that is extremely nutritious without secondary contamination or deterioration of meat quality due to thawing and that can significantly expand the application range It is possible to realize a method for producing a bare-shelled shellfish meat or a bare-shelled gelled shellfish shellfish product that is labor-saving and has excellent workability, high productivity, low cost, and suitable for mass production.

[Brief description of drawings]

FIG. 1 is a process diagram showing a method for producing a shellfish pickpocket according to the present invention.

FIG. 2 is a diagram showing an average value of an overall evaluation of pickled crab meat of snow crab.

FIG. 3 is a diagram showing an average value of a comprehensive evaluation of pickled sea urchin meat

FIG. 4 is a diagram showing an average value of a comprehensive evaluation of pickled shrimp body of Taisho shrimp.

FIG. 5 is a diagram showing an average value of a comprehensive evaluation of pickled fish shrimp body.

FIG. 6 is a schematic diagram of a bending strength test.

[Fig. 7] Manufacturing process diagram of fish meat pickles for conventional Neri products

[Explanation of symbols]

 1 Raw Material Input Process 2 Atomization Process 3 Kneading Process 4 Shell Removal Process 5a, 5b Sub-material Input Process 11 Raw Material Cooking Process 12 Meat Extraction Process 13 Water Exposure Process 14 Dehydration Process 15 Meat Grinding Process 16 Crushing Process 17 Backing Process 18 Molding process 19 Heating process 20 Cooling process 21 Packaging process 22 Freezing process 23 Frozen pickled meat

Claims (7)

[Claims] [Claim 1] Unheated round or unbleached crustaceans with shells from which shells and heads have been partially removed are atomized while maintaining a frozen or semi-frozen state, and at least the rising temperature is below freezing. The unbleached pickles of crustaceans characterized by being lifted. 2. Unheated round or unbleached crustaceans with shells from which shells and heads have been partially removed are atomized by rapid pulverization while maintaining a frozen or semi-frozen state, and then or simultaneously kneaded. The shellfish-free pickpockets are characterized by being heated up at least below the freezing point. 3. A predetermined amount of gel during atomization and / or kneading while maintaining unfrozen or semi-frozen state of unheated round or unbleached crustaceans from which shells and heads have been partially removed. A non-bleaching gelled pickle of crustaceans characterized by being mixed and integrated with an agent, salt, a mixture thereof, or an additive mainly composed of these, and at least the rising temperature was raised below freezing. 4. A process of atomizing unheated round or unbleached crustaceans with shells from which parts of shells and heads have been removed,
Then, a method for producing a non-bleached pickled shellfish of the crustacea or a non-bleached gelled pickled shellfish of the crustacea, which comprises a step of separating and removing the shell if necessary, and at least the rising temperature is raised below the freezing point. 5. A step of atomizing unheated round or unbleached crustaceans with shells from which shells and heads have been partially removed by rapid crushing while maintaining a frozen or semi-frozen state, and then or Production of unbleached pickled shellfish of shellfish or unbleached gelled pickled shellfish of shellfish characterized by having a step of kneading at the same time and then a step of separating and removing shells, and at least the rising temperature rises below freezing point Method. 6. The method comprises atomizing and / or kneading an unheated round or unbleached crustacean from which a part of a shell or a head has been removed while maintaining a frozen or semi-frozen state, A certain amount of gelling agent or salt, a mixture thereof, or an additive mainly composed of these is mixed and integrated, and at least the rising temperature rises below freezing. Body manufacturing method. 7. A frozen or semi-frozen block of shells or shells with shells from which a part of the shell, head or the like has been removed has a mean particle size of meat particles of 10 to 1 mm, preferably 6 to 6 by a frozen cutter or the like. It has a step of pre-crushing to 2 mm and a step of adding a predetermined amount of gelling agent or salt or a mixture thereof or an additive mainly composed of these after the above step and kneading them by fragmentation atomization at least. A method for producing a non-bleached pickled shellfish or a non-bleached gelled pickled shellfish of the crustacea, characterized in that the rising temperature rises below freezing.