JPS6142552B2 - - Google Patents

Description

[Detailed description of the invention]

The present invention relates to a method for producing fish meat surimi and fish paste products, and more specifically, to a method for producing fish meat surimi and fish paste products, and more specifically, using fish meat having diary meat, which was considered to be unusable as a raw material for surimi or surimi products, as a raw material, and suitably adding a thiol-based proteolytic enzyme inhibitor to the fish meat. It relates to a method for producing good minced fish meat and paste products by preventing gelatinization by adding the present invention. Recently, with the expansion of fishing grounds and changes in the targets of fishing, the emergence of so-called jelly meat, in which the fish meat of some fish species softens in spots or throughout the body and melts into a jelly-like appearance, has become a problem. This jewelery meat is said to be caused by the parasitism of microscopic sporozoites belonging to the order Myxosporidium, a protozoan, and it has been shown that eating it raw has not caused any health problems in the past, so it is not harmful to the human body. It is considered harmless. In this way, even though jewelery meat is hygienically harmless, from the point of view of using and processing it, the fish caught may turn into jewelery in a short period of time and lose its commercial value.
Even if harvested fish meat is repeatedly exposed to water, it does not show gel-forming properties at all and becomes tofu-like, or normal fish minced fish meat that does not contain jelly meat has only a few percent of jelly meat mixed in. As a result, the binding power of the fish meat was lost, and fish paste products with elasticity, or legs, such as kamaboko and chikuwa, could not be made at all, and there was no way to use the fish, so it was just wasted. Many attempts have been made to solve this problem, but in the end there is no way to effectively utilize them, and the current situation is that valuable fish resources are either not caught at all or are thrown away even if they are caught. In view of this situation, the inventors have made the groundbreaking discovery that by adding an appropriate amount of egg white in a suitable manner, it is possible to prevent jelly meat and obtain good surimi and fish paste products. However, depending on the manufacturing conditions, the surimi and fish paste products produced by this method have a slight egg white taste and odor, which can be a problem depending on the use. Therefore, using fish meat containing jelly meat as a raw material, it is possible to produce surimi and fish paste products made by conventional methods from sporozoite-free fish without causing side effects such as odor and color of egg whites. As a result of further research aimed at producing a product, it was found that the disadvantages of adding egg white were eliminated by adding a thiol-based protease inhibitor at the right time and in an appropriate amount to fish meat containing fish meat; The present invention has been completed based on the discovery that it is possible to prevent the progress of gelatinization and obtain good products that are almost the same as surimi and fish paste products made from fish meat collected from ordinary fish. The present invention will be explained in detail below. First, as a raw material, fish having jelly meat is used. The phenomenon of jelly meat is a protozoan of the order Myxosporida, of the genus Chloromyxum, of the genus Kudoa,
This occurs in fish parasitized by sporozoites belonging to the genus Unicapsula, etc., and fish meat with jelly meat in the present invention refers to fish meat parasitized by the aforementioned sporozoans, and does not refer to fish meat that is apparently normal. It includes those with various appearances, from those that are not softened at all to those that are partially liquefied. Sporozoite parasitic fish include flatfish, flounder,
Hakes (including hake), tuna, marlin, barracouta, salmon, perch, flying fish, and dolphinfish are known, but the present invention is limited to these fish species. isn't it. Next, thiol-based protease inhibitors refer to substances that inhibit thiol proteases, which are divided into four groups based on catalytic residues: serine proteases, thiol proteases, acidic proteases, and metalloproteases. They range from those that very specifically inhibit only thiol protease to those that contain multivalent protease inhibitors that inhibit thiol protease as well as one or several other proteases. In the present invention, since the target is food raw materials or foods, all thiol-based proteinase inhibitors that are harmless from a food hygiene perspective can be used.
Streptomyces roseus (IFO 12818),
Streptomyces resochromogenes (IFO 3363)
Or aspergillus japonicus (IFO)
4060)], culture solutions, culture extracts, culture concentrates, purified liquids and dried products thereof, antipain, chymostatin, TLCK (1-chloro-3-tosylamide-7-amino-2-heptanone) ), sulfites [sodium sulfite, sodium hydrogen sulfite, sodium metabisulfite, etc.], fish eggs [salmon roe (processed salmon eggs), etc.], bee venom, ginger, lily root, green onion, pineapple, rice bran, etc. Extracts, purified products thereof, egg white pseudoglobulin class, etc. Trypsin inhibitor (belonging to serine protease inhibitors) has traditionally been well known as a protease inhibitor found in egg white and belongs to the ovomucoid class. However, according to the present inventors, the ovomucoid classification has no effect at all when used on fish meat containing jelly meat instead of thiol-based protease inhibitors, and ovomucoid has not been used as a conventional protease inhibitor. Pseudglobulin classification (Gp)
(abbreviated as )). These thiol-based protease inhibitors may be in liquid form or solid form such as powder, and not only one type but several types may be used in combination. The thiol-based proteolytic enzyme inhibitor may be added to the fish meat containing the fish meat during the soaking process, the kneading process, or both of these processes. The amount of the thiol-based protease inhibitor added depends on the level of proteolytic enzyme activity of fish meat containing jelly meat (for example, the proteolytic enzyme activity of northern hake, which is infested with sporozoites and judged to have jelly meat, is determined to be low). (The maximum activity was 30,000 units) or, depending on the type of thiol-based protease inhibitor, the protease activity in minced fish meat after kneading with the addition of the inhibitor or in minced meat after mashing was 1,000 units or less, It is preferably added in an amount of 200 units or less. The protease activity was measured using a conventional method at pH 3 using denatured hemoglobin as the substrate, and all values described as units in this specification indicate the enzyme activity per 100 g of fish meat. It is. Next, the method of the present invention will be described. The head and internal organs are removed from frozen or fresh fish that is infected with sporozoites and has jelly meat. After washing and draining, the fish is processed using a roller-type meat cutter or the like. If necessary, use a strainer to remove small bones, scales, etc. Next, it is exposed to water at least once and dehydrated using a rotary sieve, screw press, etc. A thiol-based protease inhibitor and, if necessary, sugar condensed phosphates are added to the dehydrated meat obtained by dehydration, and the mixture is uniformly mixed and kneaded using a silent cutter or the like. The kneaded meat is molded and packaged using a surimi filling machine or the like, or is further rapidly frozen to obtain fresh or frozen surimi. Note that during the water bleaching step, a thiol-based protease inhibitor may be included in the water bleaching solution, and in that case, the inhibitor may or may not be added during the subsequent kneading. In addition, add salt and seasoning to this fish meat paste, if raw or frozen, after thawing, starch, oil, pigment, vegetable protein, gelatin, etc.
A binder, spices, etc. are added, the mixture is crushed and kneaded using a crusher or a silent cutter, molded, and packaged or heated without packaging to obtain a fish paste product. Alternatively, when producing fish surimi, thiol-based proteolytic enzyme inhibitors are not mixed in, and the thiol-based protease inhibitors are used as raw material, and the thiol-based proteolytic enzyme inhibitors are added during grinding. You may. That is, fish meat containing jelly meat is harvested as described above and exposed to water.
Obtain dehydrated meat, knead it with the addition of sugars, condensed phosphates, etc. if necessary, mold it using a surimi filling machine, etc., package it to make fresh surimi, or further freeze it if necessary to make frozen fish surimi. save. In the case of fresh surimi, add salt and thiol-based protease inhibitors after thawing in the case of frozen surimi, and if necessary, add starch, fats and oils, pigments, vegetable proteins, gelatin, binders, seasonings, A fish paste product is obtained by adding spices, crushing, kneading, shaping, packaging, or heating without packaging using a crusher or silent cutter. Even when implementing a manufacturing method in which a thiol-based protease inhibitor is added during mashing, the protease activity of the salted minced meat before shaping is 1000 units or less, preferably 200 units or less. It is something. Fish minced meat or minced fish paste product after uniformly adding and kneading thiol-based proteolytic enzyme inhibitors
If the proteolytic enzyme activity per 100g exceeds 1000 units, even if you use these surimi or minced meat to make fish paste products such as kamaboko, the product will be weak and will not be commercially viable. If the proteolytic enzyme activity after kneading with the addition of an inhibitor is 200 units or less, if these surimi or pastes are used to produce fish paste products such as kamaboko, the quality is comparable to commercially available fish paste products of good quality. You can get quality products. That is, according to the present invention, a thiol-based proteolytic enzyme inhibitor is added to sporozoite-parasitic fish meat, so-called jelly meat, which has conventionally had no utility value as an edible or food processing raw material, in a water-bleaching step, a kneading step, or this process. By adding it in both steps, it is possible to produce raw or frozen minced fish meat similar to that obtained using normal fish meat without sporozoite parasitism. Fresh or frozen surimi produced without adding the inhibitory substance to fish meat containing jelly meat, or raw or frozen surimi produced by adding the inhibitory substance during kneading, and adding salt and the inhibitory substance during mashing. The fish paste product produced by crushing has the same texture as commercially available fish paste products, and does not have any adverse effects on taste, odor, color, etc. Furthermore, by using the present invention, fish meat of stable quality can be obtained even when mixed with fish meat paste obtained by adding the inhibitor to fish meat containing jelly meat and kneading it with fish meat paste obtained from ordinary fish meat. It is an epoch-making event that it is now possible to obtain a paste product and to make effective use of fishery resources that have been completely neglected up until now. Example 1 After thawing 200 kg of frozen fillet of Pacific hake (Merluccius productus) from the Northeast Pacific Ocean, which has numerous spotted jelly meat parts with a maximum diameter of 3 mm and a minimum diameter of 0.5 mm, the meat was harvested using a meat harvesting machine.
The proteolytic enzyme activity of the fish meat at the time of meat collection was 6400 units. Next, this fish meat was soaked in twice the amount of cold water, dehydrated, and then exposed and dehydrated again to obtain 105 kg of dehydrated meat. The proteolytic enzyme activity of dehydrated meat is
It became 1280 units. Take 50 kg of this dehydrated meat,
In the test area, a culture solution of Streptomyces
albireticuli (IFO 12737) was inoculated into a medium containing 1% glucose, 1% starch, 2% peptone, 0.5% salt, and pH 7.0 and incubated at 30°C ± 1°C with aeration.
After culturing under aerobic conditions, heating at 100°C for 30 minutes and filtering through paper], 3.5 kg of sugar, and 0.15 kg of condensed phosphate were added and kneaded uniformly. this
After packing 10 kg into containers and quickly freezing at -30℃,
It was taken out from the container, put into a polypropylene bag, sealed and stored frozen for 6 months. The control plot was treated under exactly the same conditions as the test plot, except that 0.5 kg of water was added instead of the actinomycete culture solution added in the test plot. The frozen surimi from the test group and control group thus obtained were thawed and a single item test was conducted on each. The proteolytic enzyme activity in each surimi after thawing was 1100 units in the control group and 30 units in the test group.
It was a unit. Single-item tests were conducted on jewelry strength, bending, and sharpness. In the following example, in the individual product test or the quality test of fish paste products, the Jiely strength was measured using an Okada Jiely strength meter using a 5 mm diameter plunger, and the bending was evaluated using the following 5-level evaluation for 3 mm thick round slices. Using. Namely, AA: No cracks when folded into 4 pieces, A: No cracks when folded into 2 pieces, B: Slight cracks when folded into 2 pieces, C: No cracks when folded into 2 pieces. D: Cracks occur on the entire surface when bent into two pieces. Sharpness was determined according to the following criteria. That is, 5: very good, 4: good, 3: fair, 2: somewhat poor, 1: poor. In addition, % in this specification is a weight unit. The results of the single item test are shown in Table 1.

[Table] From the single product test results in Table 1, it is found that when frozen surimi is produced by adding 1% Streptomycesalbiretiouli culture solution to hake meat containing jelly meat and kneading it, it is sufficiently kneaded even after 6 months of frozen storage. It was found that it can be used as a raw material for products. The control group had no legs and resembled tofu and could not be used as a raw material for paste products. Example 2 It has a large number of spotty jewelery meat parts with a maximum diameter of 1 mm and a minimum diameter of 0.5 mm. The raw material is fresh flounder, which is highly infested with sporozoites. Raw material fish 350
After removing the head and internal organs of Kg, the meat was harvested using a meat harvesting machine. The protease activity in this fish meat was 3350 units. This fish meat was dehydrated by soaking twice in twice the amount of cold water as in Example 1 to obtain 130 kg of dehydrated meat. For the test plot, 60 kg of each dehydrated meat was taken, and 0.6 g of antipine was dissolved in 1 part of water, kneaded, and packed in polyethylene bags for 10 kg to produce raw surimi. The control group was produced in the same manner as the test group except that antipine was not added and only water of 1 was added and kneaded. The proteolytic enzyme activity of this raw surimi was 1140 units in the control group and 980 units in the test group. After keeping these raw surimi in the refrigerator at 4-5℃ for 24 hours, take them out. For each 50 kg of raw surimi, 1.5 kg of salt, 2.5 kg of sugar, 4.0 kg of starch, and 1.2 kg of mirin.
Kg and 0.5 Kg of sodium glutamate were added and crushed, and then kamaboko with a board was produced by a conventional method. At the end of mashing, the proteolytic enzyme activity of the minced meat was 1080 units in the control group and 23 units in the test group. Table 2 shows the results of quality measurements of the prototype kamaboko under the same conditions as the individual test.

[Table] As shown in Table 2, the test product using raw surimi produced from sardine flounder with jelly meat was tofu-like and had no legs, making it impossible to produce kamaboko. The test plot in which 0.01% antipine was added had good texture and elasticity, and it was possible to produce high-quality kamaboko. Example 3 A frozen dress of 300 kg of Barracuda (Sphyraena picuda) from the coast of Australia containing jewelery meat was thawed and the meat was harvested using a meat harvesting machine. The proteolytic enzyme activity of the fish meat at the time of meat collection was 4600 units. Next, pour cold water into the washing tank and wash the body at 180 ml.
After stirring for 5 minutes, the dehydrated meat was dehydrated using a centrifugal separator, and the dehydrated meat was divided in half.The control group was soaked in twice the amount of water and dehydrated to obtain 50 kg of dehydrated meat. In the test area, 200 cold water
Make a solution of 400g of TLCK (1-chloro-3-tosylamide-7-amino-2-heptanone), expose it to water once, add the dehydrated meat, and add 8
Dehydrated meat after stirring for a minute and dehydrated for 50 minutes as in the control group.
Got Kg. The protease activity in each dehydrated meat was 1400 units in the control group and 185 units in the test group. 2 sugar each for 50Kg of dehydrated meat
Kg, sorbitol 2Kg, and condensed phosphate 0.1Kg were kneaded using a silent cutter, then put into containers of 10Kg and quickly frozen at -30℃, taken out from the container, packaged in polyethylene bags, and It was kept frozen for several months. Individual tests were conducted on each thawed surimi. The protease activity in each surimi after thawing was 1050 units in the control group and 160 units in the test group. The results of the single item test are as follows.

[Table] As shown in Table 3, the single product test results of the control group, which was made from Baracuta with jelly meat, were exposed to water twice, and after draining, the frozen surimi was used. Although the surimi from the test group was not suitable for use as a raw material, it was still useful as a raw material for a fine fish paste product even after being frozen for 3 months. Example 4 After thawing 200 kg of the same frozen fillet of North Pacific hake as in Example 1, the meat was harvested using a meat harvesting machine. The proteolytic enzyme activity of fish meat at the time of meat collection was 6800 units. Next, this droplet was soaked in twice the amount of cold water and dehydrated, and then the dehydrated meat was divided in half, and the control group was soaked in twice the amount of water and dehydrated to obtain 50 kg of dehydrated meat. For the test plot, add 100g of sodium bisulfite to 200ml of cold water.
After exposing it for 10 minutes while stirring in a solution containing
The meat was dehydrated using a centrifuge to obtain 50 kg of dehydrated meat. The proteolytic enzyme activity of each dehydrated meat was 3200 units in the control group and 840 units in the test group. For the control group, 50 kg of each dehydrated meat was kneaded with a silent cutter while adding 4 kg of sugar, 0.15 kg of condensed phosphate, and 500 g of lactose, then put 10 kg into a container, quickly frozen at -30℃, and then removed from the container. It was then packaged in a polyethylene bag and stored frozen for 6 months. Regarding the test plot, Streptomyces roseus (IFO
12818) was heated at 98℃ for 30 minutes, filtered through paper, freeze-dried, and then finely ground into powder.
Add 450g of lactose to 50g and mix evenly to make powder 500g.
g was added and kneaded together with sugar and condensed phosphate in the same manner as in the control group, frozen surimi was prepared in the same manner as in the control group, and stored frozen for 6 months under the same conditions as in the control group.
Table 4 shows the results of a single item test after thawing each surimi. The proteolytic enzyme activity in each surimi after thawing was 3100 units in the control group and 10 units in the test group.

[Table] As shown in Table 4, the quality of the control group using hake with jelly meat as raw material, soaking twice in water, draining water, and using frozen surimi as the raw material was even worse than that of the control group in Example 1. However, in the test area, the protease activity was significantly reduced by adding a protease inhibitor during soaking and kneading, and the single product test results showed that a strong, high-quality fish paste product It was found that it can be used as a raw material for surimi. Example 5 North Sea flounder with jelly meat was collected on board, exposed to twice the amount of water twice, dehydrated repeatedly, and then added 4 kg of sugar to 100 kg of dehydrated meat.
The mixture was kneaded with a silent cutter while adding 4 kg of sorbitol and 0.3 kg of condensed phosphate, molded into 20 kg by a surimi filling and packaging machine, packaged, and quickly frozen at -30°C to obtain 5 bags of 20 kg of frozen surimi. This frozen surimi 4
Chikuwa was produced by freezing and storing for several months and then thawing.
The proteolytic enzyme activity of the thawed surimi was 3700 units. Divide this thawed surimi in half and mash it with a silent cutter to 50kg.
Kg, starch 4.0Kg, mirin 1.2Kg, and sodium glutamate 0.4Kg and water 200ml were added. For the test area, egg white pseudoglobulin category 200ml
(25 g in terms of Gp dry matter) was added and kneaded. This Gp classification refers to the pH of egg white as 9.5 and the salt concentration as 5.
After most of the lysozyme was crystallized and removed by the direct crystallization method, ammonium sulfate was added to make the ammonium sulfate half saturated, and the resulting precipitate was collected by centrifugation and dissolved.
The ovomucin fraction precipitated by dialysis in 0.25% common salt was removed by centrifugation, and the supernatant was salted out in 0.43 saturated ammonium sulfate solution.
The generated precipitate fraction is collected by centrifugation, dissolved in distilled water, then dialyzed, the precipitate fraction is removed by centrifugation, and the supernatant liquid has a concentration of 0.43%.
Salt out as saturated ammonium sulfate solution. After repeating this salting-out and dialysis three times, the supernatant obtained by centrifugation of the dialyzed fluid is the Gp class of egg white. The proteolytic enzyme activity in each minced meat was 1250 units in the control group and 200 units in the test group. The results of individual tests for each paste are shown in the fifth section.
Shown in the table.

[Table] When the paste from the control group and the test group was run through a chikuwa automatic molding and baking machine, the test group produced fine chikuwa with almost the same quality as the chikuwa produced by kneading using regular Sukemune surimi. However, the control group had a low viscosity, resembled tofu, and did not stick together, so it could not be molded using an automatic chikuwa molding machine, and therefore it was not possible to produce chikuwa.

Claims (1)

[Scope of Claims] 1. Fish meat is collected from a fish having jelly meat, exposed to water, dehydrated, a thiol-based protease inhibitor is added to the dehydrated meat, kneaded, and molded,
A method for producing minced fish characterized by packaging and, if necessary, further freezing. 2. Fish meat is collected from fish containing jelly meat, and after being exposed to water containing a thiol-based proteolytic enzyme inhibitor, it is dehydrated and kneaded with or without the addition of a thiol-based proteolytic enzyme inhibitor. ,
A method for producing minced fish, which comprises shaping, packaging, and, if necessary, further freezing. 3 Fish meat is collected from fish that have jelly meat, exposed to water, dehydrated, kneaded, molded, packaged and, if necessary, further frozen. A method for producing a fish paste product, which comprises adding a proteolytic enzyme inhibitor, mashing, shaping, and then heating.