JPS6159095B2 - - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a fish and shellfish food, and relates to a fish and shellfish food in which a fish roe-like food is obtained from fish and shellfish meat or minced meat containing fish and shellfish as a main component into lumps, granules, or flakes. .

Recently, changes in marine resources have been observed due to the global depletion of crab resources and restrictions on northern ocean fishing, and the range of resources that can be used as food has been narrowed. For this reason,
Changes have also been seen in the processing of fish meat, and similar foods such as crab legs and scallops have been proposed and sold in the market instead of limited fish meat, and the development of processed foods that can be called new genres is progressing. This is the situation. Crab meat, scallop meat, etc. are manufactured from minced fish meat, etc., and have become popular as familiar products, and patents have been filed for their manufacturing methods. In the field of fish roe, artificial fish roes are also being made from raw materials such as seaweed. Furthermore, it has been proposed to mold and process inexpensive fish roe of other species such as Shishyamo and flying fish into expensive fish roe such as herring roe (Japanese Patent Application Laid-open No. 113276/1983).

However, to date, there are almost no examples of products similar to fish roe being produced from seafood meat, and although there are examples of products such as herring roe being produced from fish roe of other species, they are not produced from minced fish meat. I can't find any examples of this.

The present invention was established in line with the above points, and specifically, although the raw material is ground seafood etc., the texture and appearance of actual foods such as cod roe and herring roe are different. To propose seafood and meat foods that have an almost indistinguishable texture and appearance.

That is, the present invention is characterized in that at least the protein on the surface is denatured with a protein denaturing agent, and chunks, granules, or flakes of seafood or elements mainly composed of seafood are collectively molded into a desired shape. shall be.

Embodiments of the present invention will be described below with reference to the drawings.

First, FIGS. 1 and 2 are a longitudinal cross-sectional view of a seafood and meat food according to one embodiment of the present invention, and an arrow view A-A.
1 is a cross-sectional view along a line, and reference numeral 1 generally indicates a seafood food product according to one embodiment of the present invention. This seafood food 1 is made by kneading elements 2 in the form of lumps, grains, or flakes and adding a binder if necessary, and extruding the mixture into a rod shape using a nozzle or the like. Each of these elements 2 is made from minced meat of fish such as pollock cod, and at least only the surface thereof is chemically modified.

For example, if desired, salt is added to the ground meat of pollock cod, etc., and the mixture is kneaded in a vacuum cutter to make minced meat.The minced meat is degassed if necessary, and then formed into a strip. For example, the strip is immersed in a protein denaturing agent containing salt and acid to denature the protein at least on the surface of the strip, and then cut into chunks, granules, and pieces.

To explain in more detail, when salt is added to and kneaded with fish meat droplets, salt-soluble proteins are eluted and become a viscous paste, forming so-called paste. This paste can be molded by various methods, but it is formed into a strip using an extruder, etc., and the strip is immediately immersed in a protein denaturing agent to denature the protein to the extent that only the surface can be chemically denatured. . Thereafter, the strip is usually cut into chunks, grains, or flakes using a cutter or the like. In addition, after forming such an element, each element may be further immersed in a protein denaturing agent to denature the protein to the extent that at least the surface portion of the cut surface is denatured. Elements can also be formed by spinning meat into filaments to denature the proteins, and cutting the denatured filaments into chunks, grains, or pieces. When the elements are formed in this way, each element has not been thermally modified at all, at least only the surface has been chemically modified, so there is no problem with subsequent handling, and although the surface is hardened, the internal The meat quality is soft, especially close to that of actual cod roe or herring roe.

Further, each of the above-mentioned elements 2 is collectively molded into a desired shape, for example, a cod roe, a herring roe, or the like. This molding is done after kneading each element 2.
This kneaded product is usually extruded from an extruder; for example, in the case of cod roe, it can be extruded simultaneously with the surface coating 3 as shown in FIG.

In this case, since each element 2 has at least a protein-denatured surface, it has sufficient binding properties and can be easily integrated by kneading without adding any binder. Depending on the situation, a binder may also be added.

Further, the surface film 3 may be any edible film, but when it is formed from fish meat or something whose main component is fish meat, it can be formed, for example, as follows.

That is, fibrous collagen is blended with minced seafood, etc. to make a paste, and this paste is passed through the outlet of an extruder with a double nozzle as a skin, and
A kneaded material of the elements is simultaneously extruded to obtain a film-forming product.The film-forming product is immersed in the above-mentioned protein denaturant to chemically modify it. This collagen is a type of protein belonging to albuminoid, which is found in animal connective tissues and bones.
In particular, fibrous collagen is a state in which fibrous constituents of connective tissue and bone tissue are included in this collagen. Fibrous collagen includes, for example, cowhide collagen, pigskin collagen, etc. obtained by grinding cowhide, pigskin, etc. into fibers, and is recognized to have good film-forming ability.

In addition, as mentioned above, the element can be added, if desired, to various auxiliary raw materials in addition to salt, food additives, such as starches such as cornstarch, wheat flour, potato starch, seasonings, spices, etc. Flavors, pigments, oils and fats, vegetable proteins, egg whites, and substances that add the flavor or taste of fish eggs may be appropriately selected and added.

Further, the protein denaturing agent mentioned above may be one that can chemically denature fish meat, etc., and for example, a simple acid, an aqueous solution containing an acid and salt, an alum aqueous solution, ethanol, etc. can be used. In the case of salt,
The concentration is preferably 15% by weight or more, and the acid used is an inorganic acid such as hydrochloric acid or phosphoric acid, or an organic acid such as acetic acid, citric acid, fumaric acid, lactic acid, malic acid, or succinic acid.

In addition, all kinds of seafood can be used when producing the above element, but in addition to white fish such as pollock cod and flounder, red fish such as mackerel and sardines, shrimp and krill can also be used. It is usually made into minced meat or surimi, and is used fresh or thawed after freezing.

Example 1 3 parts of common salt, 10 parts of starch, and 0.6 parts of pigment were added to 100 parts by weight (hereinafter simply referred to as parts) of pollock cod surimi, kneaded with a silent cutter to make dough, and spun into a yarn with a diameter of 1 m/m. Through a nozzle with holes, the material was spun into a mixed aqueous solution consisting of 15% common salt, 1.2% acetic acid, and 0.06% sodium hydroxide, and the surface was modified for 5 minutes. Next, it was steamed at 95°C for 10 minutes and washed with water to obtain 110 parts of fibrous fish meat.

Cut this with a silent cutter to a fiber length of approximately 1m/m.
The fish meat was cut into pieces to obtain granular fish meat. The appearance and texture of this product resembled that of fish roe, so-called "barako".

100 parts of ground pollock cod, 4 parts of salt, 10 parts of starch
0.6 parts of pigment, 6.5 parts of seasoning, 0.3 parts of fragrance, and 30 parts of water were kneaded with a silent cutter to prepare a binder paste, and 30 parts of this binder paste and 70 parts of the granular fish meat were added. were mixed in a mixer, 25 g of the mixture was filled into an edible collagen casing, and the mixture was roasted on a wire mesh. The resulting cod roe had the same appearance, texture, and flavor as grilled cod roe.

Example 2 100 parts of pollock cod, 4 parts of salt, and flour
10 parts, powdered gelatin 3 parts, soybean oil 5 parts, pigment 0.5
1 part, add 2 parts of seasonings and knead in a vacuum cutter,
This was degassed to form a deaerated dough, which was then spun into a mixed aqueous solution consisting of 1.2% acetic acid, 0.2% sodium acetate, and 20% common salt through a nozzle having a spinning hole with a diameter of 0.8 m/m. Denatured, then boiled at 95℃ for 5 minutes and washed with water to produce fibrous fish meat.
Got 120 copies.

This was cut to a length of about 1 m/m using a cutting machine, mixed with 15 parts of casein, formed into a flat spindle shape weighing 40 g, and fixed by steaming for 10 minutes. The obtained product had a shape, texture, and flavor similar to that of herring roe.

Example 3 5 parts of common salt, 15 parts of soybean oil, 2 parts of xanthan gum, 1.8 parts of pigment and 70 parts of water were added to 50 parts of ground pollock cod and 50 parts of peeled krill, kneaded in a grinder to make dough, and then The mixture was degassed in a vacuum mixer to obtain deaerated minced meat. This is passed through a rotary sieve with openings of 0.7 m/m in diameter and broken into granules by centrifugal force.
The surface was denatured by pouring it into a 1% potassium alum aqueous solution for 3 minutes, and after washing with water, 150 parts of short fibrous fish meat was obtained.

Separately, a binder paste was prepared by adding 5 parts of seasoning and 1 part of flavor to the mixture of the paste mixture, and 50 parts of the binder paste was mixed with 50 parts of the short fibrous fish meat obtained earlier. After shaping into a 10g leaf shape, it was steamed for 10 minutes. The obtained fish food had the shape, color, texture, and flavor of steamed sea urchin.

Example 4 60 parts of pollock cod surimi, 30 parts of peeled krill,
5 parts of soy protein powder, 4 parts of soybean oil, 1 part of pigment and 80 parts of water were added and kneaded with a silent cutter to make minced meat, which was further degassed in a vacuum mixer to make deaerated minced meat. . This was poured into a mixed aqueous solution consisting of 3% citric acid and 15% potassium chloride through a pressurized injection port with openings of 1 m/m in diameter to cause surface denaturation for 3 minutes, and after washing with water, 130 parts of granular fish meat was obtained. .

Separately, add 7 parts of seasoning and 1 part of flavor to the minced meat mixture.
30 parts of the filler meat was mixed with 70 parts of the granular fish meat obtained from the filler meat, filled in a film, and heated to obtain a granular fish sausage. It had a chewy texture.

As explained in detail above, the present invention is characterized in that seafood meat or elements having seafood meat as a main component are integrated, and these elements are in the form of lumps,
It is granular or flaky and has at least its surface denatured with protein.

Therefore, the surface and contents of each element have different degrees of denaturation, and although they are made of fish meat, they have a texture similar to that of fish eggs. , products such as cod roe can be obtained. Note that when this product is cooked, such as by baking, its texture and appearance are almost indistinguishable from actual cod roe.

In addition, since the surfaces of each element have only been modified, when they are kneaded, they are easily integrated without the use of a binder, making it unique in that it resembles fish roe, such as herring roe, using seafood as a raw material. It is possible to provide processed foods of all kinds.

[Brief explanation of the drawing]

FIG. 1 is a longitudinal cross-sectional view of a fish food according to one embodiment of the present invention, and FIG. 2 is a cross-sectional view thereof. Code 1...Fish food, 2...Element, 3...
...film.

Claims (1)

[Claims] 1. Seafood meat characterized by having at least the surface protein denatured with a protein denaturing agent and forming lumps, granules, or pieces of fish meat or elements mainly composed of fish meat into a desired shape. food.