JP2018078874A - Fish meat processed food and production method - Google Patents
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本発明は、魚肉に茎わかめを多量に添加した、例えば魚肉餃子、魚肉ハンバーグ、魚肉シューマイ、その他の茎わかめ入り、魚肉加工食品及び製造方法に関するものである。 TECHNICAL FIELD The present invention relates to a fish meat dumpling, fish hamburger, fish meat shumai, and other stalk seaweed, processed fish food, and a production method, wherein a large amount of stem wakame is added to fish meat.
魚肉の加工生地食品として、蒲鉾、ちくわ、さつま揚げなど魚肉のすり身を用いた製品が知られているが、近年の健康志向の高まりに伴って、魚肉は高蛋白質、高度不飽和脂肪酸を豊富に含むヘルシーな食材として注目され、様々な魚肉製品が提案されている。例えば、魚肉を主原料とする特開２００２−１５３２４３号公報（特許文献１）が開示されている。
また、特開平７−３１４２７号公報（特許文献２）には、青魚の頭、内臓、中骨を取り除いてハンバーグ状に成形した魚肉加工食品が開示されている。Products using fish meat such as salmon, chikuwa and fried fish are known as processed meat foods, but with the recent increase in health consciousness, fish meat is rich in high protein and highly unsaturated fatty acids. It has attracted attention as a healthy food, and various fish products have been proposed. For example, Japanese Patent Laid-Open No. 2002-153243 (Patent Document 1) using fish meat as a main raw material is disclosed.
Japanese Laid-Open Patent Publication No. 7-31427 (Patent Document 2) discloses a processed fish meat product that is formed into a hamburger shape by removing the head, internal organs, and inner bones of the blue fish.
しかし上記の開示されている魚肉加工食品の製造方法には、魚肉に玉ネギ、卵、パン粉、澱粉、塩、香辛料等を添加、混練りしたものを加工生地（種、あん）として用いているが、本発明が提案する、海藻の茎わかめを魚肉加工生地（種、あん）及び魚肉加工食品の原材料として用いる製造方法の例は提示されていなかった。 However, in the disclosed method for producing processed fish meat food, onion, egg, bread crumbs, starch, salt, spices, etc. added to fish meat and kneaded are used as processed dough (seed, bean paste). However, an example of a production method proposed by the present invention using seaweed stalk wakame as a raw material for processed fish meat (seed, bean paste) and processed fish food has not been presented.
また、開示されている従来の魚肉加工食品は、魚のすり身を主原料としているため、例えば青魚のサンマの魚肉製品においては、ＥＰＡ（エイコサペンタエン酸）ＤＨＡ（ドコサヘキサエン酸）など高度不飽和脂肪酸などが含まれ、人体への有効作用は確固たる存在にあるものの、従来の加工方法ではサンマやイワシは安価ではあるが、青魚特有の脂臭が残存し、食味を損ない、また食した後に、胸がムカムカする不快感の症状がおこるなどで多くの量を食べられない等の問題があり、消費拡大と志向の妨げとなっていた。 In addition, since the disclosed processed fish meat is mainly made from surimi fish, for example, in the fish product of green fish saury, highly unsaturated fatty acids such as EPA (eicosapentaenoic acid) DHA (docosahexaenoic acid) are used. Although it has a strong effect on the human body, saury and sardines are cheaper with the conventional processing method, but the fat smell peculiar to blue fish remains, the taste is impaired, and after eating, There were problems such as being unable to eat large amounts due to symptoms of discomfort, etc., which hindered expansion of consumption and intention.
本発明者は、サンマやイワシのすり身のイオン交換反応食品製造の経験を生かし、二酸化炭素（炭酸ガス）の水溶液との接触反応でタンパク質等、魚肉成分の変性された魚肉を用いて、例えば青魚のサンマ、イワシの魚肉を、従来は畜肉などで製造される練り製品と同様の食感と品質の魚肉加工食品を開発することを課題とした。 The present inventor has made use of experience in the production of ion exchange reaction foods of saury and sardine surimi, and uses fish meat in which fish components such as proteins are modified by contact reaction with an aqueous solution of carbon dioxide (carbon dioxide), for example, blue fish The purpose of this study was to develop fish meat processed foods with the same texture and quality as kneaded products made with livestock meat.
本発明の目的は、前記等に鑑みなされたものであり、魚肉加工食品とした際、特にその臭いの気になる魚類を、その魚類の本来の旨みを味わうことができるとともに、健康維持食品としても優れた魚肉加工食品を提供することにある。本発明ではサンマを中心に説明するが、サンマに限定するわけではない。 The object of the present invention has been made in view of the above, etc., and when used as processed fish meat food, it is possible to taste the original taste of the fish, particularly as a health maintenance food. It is also in providing excellent processed fish food. Although the present invention will be described mainly with saury, it is not limited to saury.
上記発明を達成するため、本発明の一つは、魚及びミンチを含む原料を二酸化炭素（炭酸ガス）の水溶液との接触反応でタンパク質等、魚肉成分の変性された魚肉のを用いる魚肉加工生地（あん、具）にあって、前記原料を含有することを特徴とする魚肉加工食品である。これらの魚肉加工食品は加熱処理されることが好ましい。 In order to achieve the above-mentioned invention, one of the present invention is a fish meat processed dough using a fish meat and a minced fish meat that have been modified from a fish meat component such as protein by contact reaction with an aqueous solution of carbon dioxide (carbon dioxide). It is a processed fish meat food characterized by containing the said raw material. These processed fish meat foods are preferably heat-treated.
上記の魚肉加工食品生地（あん、具）中に、茎わかめを添加することを特徴とする魚肉加工食品にある。茎わかめとは、天然わかめ、養殖わかめの中肋で、従来は茎漬、しば漬け、佃煮などに用いられているが、それ等への利用量は限られ、多くは廃棄処分されていた。この未利用資源となる部分の茎わかめを加えることにより、従来の魚肉加工食品のような魚臭さがなく、畜肉の肉粒のようなコリコリとした食感を有する魚肉加工食品を提供できる。 A fish processed food characterized by adding stem wakame to the fish processed food dough (an, ingredient). Stew seaweed is a middle seaweed or aquaculture seaweed that has traditionally been used for stem pickles, shiba pickles, boiled sea breams, etc. . By adding the stalk wakame of this unused resource portion, it is possible to provide a processed fish meat food that has no fishy odor like a conventional processed fish meat food and has a crisp texture like a meat grain of livestock meat.
本発明の魚肉加工食品においての魚肉原料は、青魚と言われるサンマ、イワシ類、ヨシキリ鮫、モウカ鮫等の鮫類から選ばれる魚種の１種、または混合した魚種の魚肉が好ましい。また、茎わかめにおいては、生及び塩漬けされたものいずれでも用いることができる。 The fish meat raw material in the processed fish meat food of the present invention is preferably one kind of fish selected from sharks such as saury, sardines, reed warren, mouka bream, etc., which are said to be blue fish, or mixed fish. In addition, in the stem wakame, both raw and salted ones can be used.
サンマには、表１のように不飽和脂肪酸のＥＰＡ（エイコサペンタエン酸）ＤＨＡ（ドコサヘキサエン酸）が豊富に含まれている。これらの不飽和脂肪酸には血液をサラサラに保ち、コレステロール値を下げる働きや、加えてコレステロールの代謝促進および肝機能の強化に優れた効果を発揮し、またＤＨＡは脳細胞の働きを活発にして、学習能力や抗認知症効果も期待され、さらには貧血防に止欠かせない鉄分、粘膜などを丈夫にするビタミンなど健康維持に欠かせない栄養素を含んでいる。
また、上記の魚肉に茎わかめの破砕物を加えることが好ましい。この態様による魚肉加工食品生地（あん、具）は、茎わかめを加えることのより、より畜肉に近い食感を得ることができ、また、カルシウム、ヨード、アミノ酸などを強化できるので、栄養的に優れた魚肉加工食品を得ることができる。 Moreover, it is preferable to add the crushed material of a stem wakame to said fish meat. The processed fish meat dough (an, ingredient) according to this embodiment can obtain a texture closer to livestock meat by adding stem wakame, and can strengthen calcium, iodine, amino acids, etc. An excellent processed fish food can be obtained.
さらに、前記魚肉加工食品生地（あん、具）に、玉ネギ、ニラ、大葉、生姜、ニンニク、卵、塩から選ばれた少なくとも３種以上を含まれることが好ましい。この態様によれば、煮焼きすることで更に風味が良好となり、型崩れのない魚肉加工食品を得ることができる。 Furthermore, it is preferable that the fish processed food dough (red bean paste, ingredients) contains at least three kinds selected from onion, leek, large leaf, ginger, garlic, egg, and salt. According to this aspect, the boiled and grilled food can be further improved in flavor, and a processed fish meat food that does not lose its shape can be obtained.
本発明のもう一つは、魚肉加工食品生地（あん、具）中に、原料魚種のレトルトした中骨の破砕物を加えることが好ましい。中骨を加えることにより食べ応えが畜肉の肉粒に近い食感となり、カルシウムを強化した魚肉加工食品として提供できる。 In another aspect of the present invention, it is preferable to add a crushed material of the retorted medium bone of the raw fish species to the processed fish meat dough. By adding the middle bone, the eating response becomes a texture close to that of livestock meat and can be provided as a processed fish food with enhanced calcium.
本発明により調整した魚肉加工食品は、需要や志向の妨げとなっていた魚臭や脂臭が軽減され、畜肉を用いたような肉粒の食感を有し、魚本来の旨みを味わうとともに健康維持に必要な、たんぱく質、不飽和脂肪酸、カルシウム等の栄養素を摂取でき、幅広い年齢層人々にも好まれる魚肉加工食品を提供できる。 Fish processed food prepared according to the present invention has reduced fish odor and fat odor that hindered demand and orientation, has the texture of meat grains using livestock meat, and tastes the original taste of fish It can ingest nutrients such as proteins, unsaturated fatty acids, and calcium necessary for maintaining health, and can provide processed fish meat foods that are popular with people of all ages.
本発明でいう魚肉加工食品とは、通常、餃子、ハンバーグ、シューマイなどで用いられる畜肉等のミンチを、魚肉に置き換えて作られるものを意味する。The processed fish meat food as used in the present invention means a food produced by replacing minced meat such as livestock meat used in dumplings, hamburger, shumai, etc. with fish meat.
本発明に係る青魚とは、サンマ、イワシ等であるが、これ等の魚種に限らずヨシキリ鮫、モウカ鮫など他の魚種のすり身を、単１または混合して用いることも含める。 The blue fish according to the present invention is saury, sardines, and the like, but is not limited to these fish species, and includes the use of surimi from other fish species such as reed warbler and mouka mushrooms alone or in combination.
以下、本発明の実施の詳細を説明する。 Details of the implementation of the present invention will be described below.
本発明の魚肉加工食品の主原料の青魚は三枚下ろしにし、皮をはぎ、二酸化炭素（炭酸ガス）水溶液中に２０分〜３０分間浸漬して水切りを施し、孔目１〜１．５ｍｍのミートチョッパーを用いて挽肉状に押し出し、塩お加えて擂潰機で擂潰し、よりきめ細かな擂り身にする。この処理において二酸化炭素（炭酸ガス）の水溶液を用いるのは、青魚の魚臭と脂臭を除去及びマキシングする目的にある。 The main raw material of the processed fish meat food of the present invention is three pieces of blue fish, peeled off, dipped in a carbon dioxide (carbon dioxide) aqueous solution for 20 to 30 minutes, drained, and with a pore size of 1 to 1.5 mm Extrude into minced meat using a meat chopper, add salt and crush it with a crusher to make a finer meat. The purpose of using an aqueous solution of carbon dioxide (carbon dioxide) in this treatment is to remove and mix the fishy odor and fat odor of blue fish.
また、本発明の魚肉加工食品生地（あん、具）中の原料の一部である茎わかめは、塩漬けされているものについては塩抜きして、孔目３〜３．５ｍｍのミートチョッパー又はフードカッターで微塵切りにする。この茎わかめの微塵切りを上記の擂り身に加えることにより、茎わかめのコリコリとした食感を付与した魚肉加工食品の魚肉加工生地（あん、具）とすることができる。 In addition, the stalk wakame, which is a part of the raw material in the processed fish meat dough (anchor) of the present invention, is salted if it is salted, and a meat chopper or food having a pore size of 3 to 3.5 mm Use a cutter to cut the dust. By adding this finely cut stalk wakame to the above-mentioned surimi, it is possible to obtain a fish processed dough (fish, ingredient) of a processed fish food with a texture that is a crisp texture of the stalk wakame.
本発明の魚肉加工食品の原料の配合割合は、魚肉１００質量部に対して、茎わかめ７０〜８０質量部、好ましくは５０質量部がより好ましい。 The mixing ratio of the raw material of the processed fish meat food of the present invention is 70 to 80 parts by mass, preferably 50 parts by mass with respect to 100 parts by mass of fish meat.
上記の魚肉加工生地（あん、具）の中に、使用魚種の中骨の破砕物を加えることが好ましく、この中骨は、魚を三枚下ろしにした際に残渣として出るものであり、本発明においては、この中骨を高圧蒸煮釜で加熱処理した後、孔径３〜３．５ｍｍのミートチョッパーで破砕したものを、原料１００質量部対して１５〜２０質量部を用いることが好ましい。 It is preferable to add the crushed material of the fish species used in the fish meat dough (an, utensil), which is produced as a residue when the three fish are lowered, In the present invention, it is preferable to use 15 to 20 parts by mass with respect to 100 parts by mass of the raw material obtained by heat-treating the inner bone with a high-pressure steam kettle and then crushing with a meat chopper having a pore diameter of 3 to 3.5 mm.
本発明の魚肉加工生地（あん、具）の中に、玉ネギ、ニラ、大葉、生姜、ニンニク、卵、塩、片栗粉のいずれか１種以上を加えることが好ましい。 It is preferable to add at least one of onion, leek, large leaf, ginger, garlic, egg, salt, and starch powder to the processed fish meat dough (red bean paste, ingredient).
玉ネギ、ニラ、大葉、生姜ニンニクは適当な大きさに微塵切りしたものが用い、その配合量は原料１００質量部に対して２０〜２５質量部が好ましいが、好みにより増減することができる。香味野菜を加えることにより、青魚特有の脂臭を抑え、風味を良くすることができる。 Onions, leek, large leaves, and ginger garlic are finely chopped and used in an amount of 20 to 25 parts by mass with respect to 100 parts by mass of the raw material. By adding flavored vegetables, the fat odor peculiar to blue fish can be suppressed and the flavor can be improved.
その他は、原料１００質量部に対して、卵は１５質量部、塩は２質量部、片栗粉１５質量部、水１５質量部を加える。質量部は天候、加工時間、加工室の温度で加減しなければならないが、これ等の質量部に増減があっても魚肉生地に適度な粘性と成形性の向上、加熱処理した際の型崩れを防ぐ上で必要な基本的数値である。 Others add 15 parts by mass of eggs, 2 parts by mass of salt, 15 parts by mass of starch, and 15 parts by mass of water with respect to 100 parts by mass of the raw material. The mass part must be adjusted according to the weather, processing time, and processing room temperature, but even if there is an increase or decrease in the mass part, the fish dough has an appropriate viscosity and formability, and loses its shape when heated. It is a basic numerical value necessary to prevent this.
本発明は、上記の基本的原料以外に、必要に応じて砂糖、醤油、味噌、味醂、清酒、化学調味料、香辛料を含むことができる。 The present invention can contain sugar, soy sauce, miso, miso, sake, chemical seasoning, and spices as necessary, in addition to the above basic materials.
本発明の魚肉加工食品の製品形態の魚肉餃子及び魚肉ハンバーグは、上記の魚肉加工生地を用いることにより、畜肉を用いた餃子およびハンバーグと同様の公知の手法で食品を作ることができる。すなわち魚肉餃子及び魚肉ハンバーグは、上記の魚肉加工食品生地（あん、具）の所定量を混和して練り、小分けして餃子の皮で包んで魚肉餃子する。一方、ハンバーグは小分けした生地を所望の形に成形した後、必要に応じて加熱処理すればよい。 The fish dumplings and fish hamburgers in the product form of the processed fish meat food of the present invention can produce foods by the same known techniques as the dumplings and hamburgers using livestock meat by using the fish processed dough described above. That is, fish dumplings and fish hamburgers are kneaded by mixing a predetermined amount of the above processed fish meat dough (an, utensil), subdivided and wrapped in dumpling skins to make fish dumplings. On the other hand, the hamburger may be heat-treated as necessary after forming the dough into a desired shape.
加熱処理の方法は、蒸気で蒸す、油をひいて焼く、レトルト処理する、電子レンジ、オーブンなど、いずれかの方法を採用することができ、制限されるものではない。 As a method for the heat treatment, any method such as steaming, burning with oil, baking, retorting, microwave oven, oven, and the like can be adopted, and the method is not limited.
本発明の魚肉加工食品の製品形態は、魚肉加工生地（あん、具）を餃子の皮で包み、又は所望の形に成形したものをそのまま、あるいは加熱処理したものを冷凍、ガス封入袋、耐熱性の容器に入れレトルト処理したものが挙げられる。 The product form of the processed fish meat food product of the present invention includes a processed fish meat dough (wrapped in a bowl), wrapped in gyoza skin, or formed into a desired shape as it is or after being heat-treated, frozen, gas filled bag, heat resistant And retort-treated in a natural container.
以下、実施例をあげて本発明を具体的に説明する。 Hereinafter, the present invention will be specifically described with reference to examples.
処理サンマのミンチした後、塩２０ｇ、卵１００ｇ、水１５０ｇ、片栗粉１５０ｇ、砂糖８０ｇ、オイスターソース１０ｇを加え擂潰機で擂潰した魚肉と中骨との混合物５００ｇに、塩抜きしミンチした茎わかめ２５０ｇ、生姜２０ｇ、ニラ１０ｇ、ニンニク２５ｇ、玉ネギ２５０ｇを混和した魚肉加工生地２０ｇを市販の餃子の皮で包み、蒸す器に入れ９０℃で２５分蒸す。取り出した魚肉餃子はそのまま食することができる。更に取り出したこの魚肉餃子を、油を引いたフライパンに入れ公知の方法で焼き餃子とした。 After mincing the treated saury, salt-free and minced stalks were added to 500 g of a mixture of fish and medium bones that had been added 20 g of salt, 100 g of eggs, 150 g of water, 150 g of starch, 80 g of sugar and 10 g of oyster sauce and then crushed with a crusher. Wrought 250 g, ginger 20 g, leek 10 g, garlic 25 g, and onion 250 g mixed with fish-grilled dough 20 g wrapped in commercial dumpling skin, placed in a steamer and steamed at 90 ° C. for 25 minutes. The fish dumplings taken out can be eaten as they are. Further, the fish dumplings taken out were put in a frying pan from which oil was drawn to obtain baked dumplings by a known method.
処理サンマのミンチした後、塩２０ｇ、卵１００ｇ、水１５０ｇ、片栗粉１５０ｇ、砂糖８０ｇ、オイスターソース１０ｇを加え擂潰機で擂潰した魚肉と中骨との混合物５００ｇに、塩抜きしミンチした茎わかめ２５０ｇ、生姜２０ｇ、ニラ１０ｇ、ニンニク２５ｇ、玉ネギ２５０ｇを混和した魚肉加工生地をハンバーグ状の円盤形に型抜きし、蒸す器に入れ９０℃で２５分蒸す。取り出した魚肉蒸しハンバーグはそのまま食することができる。更にこの取り出した魚肉蒸しハンバーグを、油を引いたフライパンに入れ公知の方法で焼き、焼きハンバーグとした。 After mincing the treated saury, salt-free and minced stalks were added to 500 g of a mixture of fish and medium bones that had been added 20 g of salt, 100 g of eggs, 150 g of water, 150 g of starch, 80 g of sugar and 10 g of oyster sauce and then crushed with a crusher. A fish meat dough mixed with 250 g of wakame, 20 g of ginger, 10 g of leek, 25 g of garlic and 250 g of onion is cut into a hamburger-shaped disk and steamed at 90 ° C. for 25 minutes. The extracted steamed hamburger can be eaten as it is. Furthermore, this fish steamed hamburger was put in a frying pan from which oil was drawn and baked by a known method to obtain a baked hamburger.
上記の方法で得た蒸した魚肉加工食品を、フライヤーで油揚げし、揚げ餃子及びさつま揚げ状の揚げハンバーグを得た。 The steamed processed fish meat food obtained by the above method was fried in a fryer to obtain fried dumplings and fried hamburger with sweet potato.
上記の構成で得られた魚肉加工食品は、加工方によって魚臭が際立つ食材にも関わらず、通常の畜肉で作られた餃子と遜色のない仕上がりを実現でき、試食された誰もが魚肉で構成されたことを知らずに食べ、美味しいだけでなく、栄養的にも見ても素晴らしいとの評価を得た。 Despite the ingredients that make fish odor stand out depending on how they are processed, the processed fish food obtained in the above configuration can achieve a finish that is comparable to normal dumplings made of livestock meat. Eating without knowing that it was made up, it was not only delicious, but also appreciated nutritionally.
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| CN113854477A (en) * | 2021-09-14 | 2021-12-31 | 徐州工程学院 | Fresh and quick-frozen fish steamed stuffed bun and making method thereof |
| WO2022190792A1 (en) * | 2021-03-08 | 2022-09-15 | 日本水産株式会社 | Processed meat-like food, connective tissue-like texture imparting agent, method for improving texture of processed meat-like food, and method for manufacturing processed meat-like food |
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| WO2022190792A1 (en) * | 2021-03-08 | 2022-09-15 | 日本水産株式会社 | Processed meat-like food, connective tissue-like texture imparting agent, method for improving texture of processed meat-like food, and method for manufacturing processed meat-like food |
| CN113854477A (en) * | 2021-09-14 | 2021-12-31 | 徐州工程学院 | Fresh and quick-frozen fish steamed stuffed bun and making method thereof |
| CN113854477B (en) * | 2021-09-14 | 2023-07-07 | 徐州工程学院 | Fresh quick-frozen fish steamed stuffed bun and making method thereof |
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