JPH07151A - Production of fish paste product and ground fish meat - Google Patents

Abstract

PURPOSE:To obtain the subject product, excellent in jelly strength and springiness, water holding properties, color tone and flavor and useful as boiled fish paste, etc., according to simple operation by simultaneously adding powdery soybean proteins and blood plasma proteins to fish meat. CONSTITUTION:The objective product and ground fish meat are obtained by simultaneously adding powdery soybean proteins such as concentrated soybean proteins in an amount of preferably 1-20wt.% (based on fish meat) and blood plasma proteins in an amount of preferably 0.1-2wt.% (based on the fish meat) to the fish meat such as walleye pollack. Furthermore, the weight ratio of the powdery soybean proteins to the blood plasma proteins is preferably within the range of (99/1) to (50/50).

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a method for producing a fish paste product and a fish meat surimi, in which soy protein and plasma protein are simultaneously added to the fish meat to enhance the elasticity of the product, its flavor,
It is concerned with improving quality such as improving color tone.

[0002]

2. Description of the Related Art Fish paste products are traditional foods that have been manufactured in Japan for a long time. The most representative products are plate kamaboko, chikuwa, fried satsuma, and fish sausage. Recently, new types of products such as crab-flavored kamaboko have been developed.

Among the manufacturing processes for these fish paste products,
Heating is an important step in forming strong elasticity and crispness, a favorable texture, that is, "feet", which are most important in the quality of paste products. Usually, salted meat paste is heated to around 80 ° C. to heat-denature the fish meat protein, thereby gelling it to produce a leg.

As a means of strengthening the legs, a method of obtaining strong elasticity by heating at a relatively low temperature of 20 to 40 ° C. before the final heating at about 80 ° C., that is, "seating"
Often do. Sit down with salted meat paste 20-4
It is a reaction in which dissolved fish meat protein molecules are cross-linked and polymerized with each other to leave a strong gel by leaving them to stand at an appropriate temperature of 0 ° C. for about 10 minutes to 20 hours.

Another problem in heating gel of fish and shellfish to form a gel is a "return" phenomenon. The returning phenomenon is a phenomenon in which a gel structure formed by sitting deteriorates and collapses in a temperature range of 70 ° C or lower, and is most likely to occur at around 60 ° C. The factor that makes good legs with fish meat products depends on the above-mentioned sitting and returning phenomenon, how to enhance the sitting phenomenon,
It's all about controlling the return.

The sitting and returning phenomenon is greatly influenced by the fish species used as a raw material, and the fish species depends on the freshness, the method of treating the raw material, the method of exposing to water, and the like. For example, an off-season grade surimi, which is prepared by processing skeleton cod with high freshness and carefully removing internal organs and blood, has a very strong sitting quality and a weak return quality. On the other hand, a land-based second grade surimi, which is produced by dressing a raw material of relatively low freshness and in which blood and internal organs are mixed, has a weak sitting quality and a strong return.

[0007] In the case of frozen pollack surimi, fish meat is usually sufficiently exposed to water in order to improve gel forming ability. This means that if the inside is turned upside down, the umami originally possessed by the fish will be washed away, and there is a problem in terms of flavor. On the other hand, many fish meats or surimi such as sardines, quince, sardines, horse mackerels, etc. have a strong reversion and have a difficulty in gel forming ability, but they have a strong umami and are attractive in terms of improving flavor, and are often used. It became so.

[0008] That is, most of the fish paste products currently manufactured are produced by using not only frozen surimi such as walleye pollack, lichens, quince sardines, sardines, etc., but also fish species caught on the coast, and their raw materials are mixed. Is determined in consideration of economy, gel-forming ability, color tone, flavor, etc. according to the characteristics of each product. In the production of such an actual paste product, when several kinds of surimi or fish meat are mixed, the quality of the product is usually the average quality or the return is high, close to the so-called low quality. .

[0009] For example, when Suketo Cod offshore special grade surimi with a strong sitting and Itoyo surimi with a good taste but a strong return are used together, the product has a very inferior foot and is almost similar to Itoyori. It is almost the same when you use quince or sardine instead of Itoyori. From the above circumstances, in the production of a fish paste product, an elasticity enhancer is actually used to enhance the sitting and control of the return to make the legs as good as possible. For example, JP-A-64-
In 34267, fish meat is treated with a solution of a calcium salt and then one or more of plasma protein, egg white and milk are added. JP-B-59-28386 discloses the effect of enhancing elasticity by adding beef or pig plasma powder to fish meat. Further, in JP-A-3-219854, the quality is improved by adding transglutaminase, serum, plasma or egg white to fish meat. JP-A-56-
In Japanese Patent No. 32976, soy protein, egg white, and fats and oils are emulsified and added to fish meat.

Of these, calcium, transglutaminase and the like enhance the sitting ability when it is used in a pollack pollack offshore special grade surimi which originally has a sitting ability, but the effect is hardly recognized in a land second grade surimi having a weak sitting ability. . Further, plasma, egg white, milk and the like have an effect of preventing reversion, but the effect is weak with respect to other quality characteristics such as water retention ability, emulsifying ability and sitting promotion effect. On the other hand, soybean protein has a water-retaining ability, but has a weaker effect of enhancing sitting and preventing reversion. As described above, currently, when manufacturing a kneaded product, there are many insufficient points to deal with such various problems, and a satisfactory product has not been obtained.

[0011]

Therefore, the present invention is to develop a method for producing a fish paste product which has enhanced elasticity, is excellent in water retention, color tone and flavor, and is economically satisfactory. Aimed at.

[0012]

[Means for Solving the Problems] With respect to the above objects, the present inventors have examined the effects of various food materials, food additives and the like on fish meat paste products. That is, as expected effects in a fish meat paste product, it is possible to enhance the elasticity by enhancing the sitting effect, suppressing the reversion and enhancing the final heating gel, improve the water retention, improve the color tone and flavor, and improve the economic efficiency. We conducted comprehensive and intensive research in contrast to the effects of the above. As a result, they have found that the simultaneous addition of soybean protein and plasma protein to fish meat exerts a synergistic effect, thereby achieving the object of the present invention.

The gist of the present invention resides in a fish meat paste product and a method for producing a fish surimi, which comprises simultaneously adding powdered soybean protein and plasma protein to fish meat. The fish paste product to be used in the present invention refers to a normal fish paste product using fish meat such as kamaboko, chikuwa, fried tofu, and fish sausage. In the production method of such a fish paste product, in addition to fish meat, known materials such as starch, gluten, salt, sugars, sugar alcohols, seasonings, spices, coloring agents and the like can be used. It is made into surimi by the process of dehydration, crushed meat, etc.
A conventional method for forming a kneaded product through steps such as molding, heating and cooling can be adopted. Moreover, the method for producing the fish surimi may be a conventional method.

In the present invention, characteristic additives are powdery soybean protein and plasma protein. As powder soybean protein,
Examples include powdered full-fat soybeans, defatted soybeans, isolated soybean proteins, or concentrated soybean proteins obtained by an alcohol washing method, an acid washing method, or the like, and further using an extruder such as a single-screw or twin-screw extruder. The textured or fibrous soybean protein obtained by heating and pressurizing the soybean protein may be finely divided or powdered. Of these powdery soybean proteins, concentrated soybean protein is particularly preferable, and soybean protein isolate is also preferable. On the other hand, plasma protein is a plasma component obtained from blood of cattle, pigs, chickens, etc., and is an animal protein mainly composed of albumin and globulin. In the present invention, such plasma protein can be used as a liquid or a dry powder,
A convenient method is to dissolve, disperse or emulsify in water together with the powdered soybean protein and other additives as required.

The amount of powdery soybean protein and plasma protein used in the present invention cannot be unconditionally specified depending on the raw material fish species, quality, type of soybean protein, etc., but powdery soybean is usually added to fish meat. Protein is 1 to 20% (weight%, the same applies hereinafter), preferably 2 to 10%, and plasma protein is 0.1.
~ 2%, preferably 0.2-0.5%. If the soybean protein content is less than 1%, it is difficult to expect improvement in water retention of the product, and if it is added in excess of 20%, the flavor and color tone tend to deteriorate. Further, if the amount of plasma protein added is less than 0.1%, it is not possible to expect the enhancement of elasticity of the product, and if it is more than 2%, it is excellent in elasticity, but unpleasant odor characteristic to plasma protein remains, which is not preferable It comes to have a flavor. The weight ratio of powdered soybean protein and plasma protein is 99: 1.
To 50:50 are preferable, and further 97: 3 to 70: 3.
0 is more desirable.

Next, the present invention is characterized in that the powdered soybean protein and plasma protein are added to the fish meat at the same time when the fish paste product and the fish meat paste are produced. When each of these is added to the fish meat in a separate step in the process of producing the fish paste product and the fish surimi, the desired effect aimed at by the present invention is weakened or not obtained at all. Therefore, the above-mentioned two components may be added individually or in a premixed form at the same stage of the production process, but in the actual production, powdered soybean protein and plasma protein, and if necessary, It is preferable that known components such as sugars, calcium salts, and phosphates are mixed in advance to form a powder, or this is dissolved, dispersed or emulsified in water to form a liquid, and then added to fish meat.

The timing of adding the powdery soybean protein and plasma protein is not particularly limited as long as it is a stage prior to the step of molding the kneaded product. That is, in the production process of the above-mentioned fish paste product and fish paste, after meat extraction, during water exposure or thereafter, after dehydration, during meat crushing or after addition at an appropriate stage, it is frozen if desired. It can be minced fish meat. Alternatively, it can be added at the crushing step of crushed meat or at the stage of seasoning, and the subsequent steps can be processed by a conventional method to finish a fish paste product. Among these, in the production of fish meat surimi, the effect of the present invention can be sufficiently exerted by adding dehydrated fish meat, before crushing, during crushing or after crushing meat, and in the production of fish paste products, such fish meat surimi is used. If it is used as it is, of course, a product which can achieve the object of the present invention can be obtained. However, if it is not added to the ground fish meat, it is desirable to add powdered soybean protein and plasma protein during the mashing treatment.

Regarding the quality of the fish meat paste and fish paste product thus obtained, a kneaded product such as kamaboko is experimentally produced according to the above-mentioned production method, and the elasticity is mechanically measured, or the texture, color tone, flavor and the like are sensory. The effect of the present invention can be confirmed. The invention is described in more detail in the following examples.

[0019]

Example 1 Using the compounded raw materials shown in Table 1, a casing kamaboko was prepared by a conventional method. That is, the frozen pollack surimi (onshore second grade and special grade) is thawed, coarsely crushed using a silent cutter, then salted by adding calcium chloride and salt, and powdered soybean protein (Nisshin Oil Co., Ltd.). Made, concentrated soy protein, trade name: Solpy 600) and plasma protein (Taiyo Kagaku Co., Ltd., trade name: Fish Up B) mixed in advance with water, liquid material in which potato starch is dispersed in running water Was added for 7 minutes to perform main shearing treatment, and the casing of a vinylidene chloride film was filled and tied, and heat treated. The heat treatment was performed in two stages by the following method in order to examine the sitting effect and the returning effect. [Heating method] In the sitting effect, the ground meat packed in a casing was used as a test material, and 1
Second stage: 30 ° C., 90 minutes, then second stage: 90 ° C., heat treatment for 40 minutes. As for the return effect, the test material was heat-treated in the first step: 60 ° C. for 30 minutes, and then in the second step: 90 ° C. for 40 minutes.

[0020]

[Table 1] Note (1) Nisshin Oil Co., Ltd., concentrated soy protein, trade name:
Solpy 600 Note (2) Taiyo Kagaku Co., Ltd., trade name:
Fish up B

In order to evaluate the quality of the prototype casing or kamaboko, the jelly strength was measured and the elasticity (cutting) was measured.
Was evaluated sensually. Jelly strength is Rheometer (Fudo Kogyo Co., Ltd., NRM-2002J type, diameter 5 mm
The breaking load (g) and the depression (cm) were measured using the spherical plunger of No. 2), and the product (g · cm) was defined as the jelly strength. The sensory test was conducted by a panel of 10 people, and judged by the average value evaluated by the 10-point method. The results are shown in Table 2.

[0022]

[Table 2] *: Unmeasurable (becomes mashed potato-like and does not gel). Evaluation of crispness: 10 → very good, 5 → normal, 1
→ Very bad

As is apparent from Table 2, a combination group of powdery soybean protein and plasma protein according to the method of the present invention (test group 1)
Shows the best results in both sitting and returning of casing kamaboko, not only the non-addition group (test group 4) but also the soy protein only group (test group 2) and the plasma protein only group ( It is superior to the test section 3),
The synergistic effect of the combined use of powdered soybean protein and plasma protein was confirmed.

Example 2 Satsuma fried was prepared from the compounded raw materials shown in Table 3 by the following method. Thaw frozen salmon pollack surimi (2nd grade on land) and frozen ground sardine, add a mixture of powdered soy protein, plasma protein and added water to it using a small crusher, coarsely grind at 4 ° C, add salt Then, add calcium sulphate, sodium glutamate, a mixture of sugar and glucose, and a mixed solution of spreading water and potato starch in order to perform the main-sliding treatment, and after molding, use soybean oil at 155 ° C. And fried for 4 minutes. The obtained Satsuma fried was sensory-qualified by a panel of 10 people. The quality evaluation was performed on the overall texture, that is, the feet, the color tone, and the flavor, and the average value evaluated by the 5-point method was used. The results are shown in Table 4.

[0025]

[Table 3] Note (1) and (2): Same as Table 1

[0026]

[Table 4] Rating: 5 → Very good, 3 → Normal, 1 → Very bad

From the evaluation results shown in Table 4, the combined use group (test group 5) of the powdery soybean protein and the plasma protein according to the method of the present invention was a very excellent result in terms of foot and taste.
The color tone was also good. In particular, in the case of the foot, the combined use group is superior to the addition group containing only soybean protein (test group 6) and the addition group containing only plasma protein (test group 7), and its effect is clear. The effect of the present invention when the fish meat having a strong return such as sardine is used as a raw material is outstanding.

Example 3 In order to produce a frozen surimi (second-class ground) by using a common method, the raw fish was first cooked, minced, exposed to water and then dehydrated to produce dehydrated meat. Next, the dehydrated meat was mixed with the additives shown in Table 5 and then frozen and stored frozen.

[0029]

[Table 5] Note (1): Nisshin Oil Co., Ltd., concentrated soy protein, trade name:
Plusmate 10 (2): Same as Table 1

Example 4 100 parts (by weight, the same applies hereinafter) of various frozen walleye pollack surimi obtained in Example 3, 0.1 part of calcium chloride, 3 parts of salt, 5 parts of potato starch, and drainage water 3
A casing boiled fish paste was prototyped in the same manner as in Example 1 with 0 part of the formulation, and quality evaluation (measurement of jelly strength and sensory evaluation of elasticity (cutting)) was performed. The results are shown in Table 6
It was shown to.

[0031]

[Table 6] Note) Jelly strength measurement method, crispness evaluation method: Same as Table 2

From the results of the sitting test shown in Table 6, the combination group (test group 9) of soybean protein and plasma protein according to the method of the present invention is as follows:
Compared to the non-addition group (test group 12), the jelly strength and the crispness were excellent. The results of the reversion test showed the same tendency, and the effects of the combined use of powdered soybean protein and plasma protein were remarkably shown in terms of enhancing sitting and preventing reversion. The powdery soybean protein-added group (test group 10) was inferior in the reversion test evaluation, and the plasma protein-only addition group (test group 11) was inferior in the sitting test evaluation.

[0034]

INDUSTRIAL APPLICABILITY According to the present invention, the jelly strength and elasticity can be enhanced by a simple operation, synergistically enhancing the sitting ability, suppressing the reversion, and enhancing the final heated gel. It is also possible to provide a method for producing a fish paste and a fish paste product which are excellent in water retention, color tone and flavor and are economically economical.

Claims (4)

[Claims] 1. A method for producing a fish paste product, which comprises simultaneously adding powdered soybean protein and plasma protein to fish meat. 2. A method of producing fish meat surimi, which comprises simultaneously adding powdery soybean protein and plasma protein to fish meat. 3. The method according to claim 1, wherein the powdery soybean protein is concentrated soybean protein or isolated soybean protein. 4. 1 to 20 powdered soybean protein is added to fish meat.
% By weight and 0.1 to 2% by weight of plasma protein, and the weight ratio of soybean protein powder and plasma protein is 99: 1 to 5
It is 0:50, The manufacturing method in any one of Claims 1-3.