JPS5881763A - Block of molded krill meat - Google Patents

Abstract

PURPOSE:To provide a block of molded krill meat having improved flavor and taste and low protein denaturation, by integrating raw shucked krill meat and boiled krill meat refuse with a binder. CONSTITUTION:The raw shucked krill meat 2 obtained by removing the shell, internal organs, etc. from it by a peeler, etc. and the boiled krill meat refuse 1 obtained by boiling krill, followed by straining are blended with a binder such as calcium hydroxide, vegetable protein, gelatin, etc., and bound to give the block 3 of molded krill meat. The amount of the boiled krill meat refuse is preferably 10-90wt% based on the total amount and the amount of sodium hydroxide is 0.1-1.5wt% when it is used as the binder.

Description

【発明の詳細な説明】 本発明はオキアイのブロック成型体に係り、詳しくは、
きわめて集線な味を有し、赤味をなし、オキアイ成分の
特性が保持され、しかも、タンパク変性が最小限に防止
されるオキアイのブロック成型体忙係る。[Detailed Description of the Invention] The present invention relates to a block molded body of okieye, and in detail,
To provide a block molded body of okieye which has an extremely concentrated taste, has a reddish color, retains the properties of okiai ingredients, and furthermore prevents protein denaturation to a minimum.

最近は、魚介類資源の不足の折から、タンパク源として
のオキアイの有効性が着目され、種々のオキアく食品が
開発されている。しかし、これらオキアイ食品は従来例
のエビ等の代替的用途にとどまって、オキアイ本来の風
味や昧等が十分に活かされた食品が未だ提示されておら
ず、将来のタンパク源の不足にそなえてオキアイ本来の
風味を有し、生オキアイを歩止りよく利用した食品が開
発されていない。Recently, due to the shortage of fish and shellfish resources, attention has been paid to the effectiveness of okiai as a protein source, and various okiai foods have been developed. However, these okiai foods are only used as an alternative to conventional shrimp, etc., and a food that fully utilizes the original flavor and flavor of okiai has not yet been proposed, and it is necessary to prepare for future protein source shortages. Foods that have the original flavor of okiai and utilize raw okiai with a good yield have not been developed.

本発明は上記のところから成立したものであって、具体
的にはオキアイの本来的風味や味が十分虻活かされて、
しかも、赤味であってきわめて美味な味を有し、タンパ
ク変性が最小限に防止されるオキア（のブロック成型体
を提案する。The present invention was established from the above point, and specifically, the original flavor and taste of Okiai are fully utilized,
In addition, we propose a block-molded body of ochia that has a reddish and extremely delicious taste and that minimizes protein denaturation.

すなわち、本発明はオキアイを生身の状態で殻等を除去
した生むき身とオキアイを蒸煮後幕し身の状態とした蒸
煮落し身とを水酸化カルシウム等の結着剤を介して一体
化して成ることを特徴とする。That is, the present invention is made by combining live Okieye with the shell etc. removed in its raw state and steamed Okieye, which has been made into a cut after steaming, through a binder such as calcium hydroxide. It is characterized by

以下、本発明について詳しく説明する。The present invention will be explained in detail below.

まず、ＩＦ５図は本発明の一つの実施例に係るブロック
成型体の一部の拡大断面図であって、符号２は生むき身
、符号１は蒸煮落し身を示し、これらは互いにイキサー
等で混合され、水酸化カルシウム等の結着剤を介して一
体化する。このように２つの成分を配合して一体化して
ブロック体３を形成すると、食感が向上し全体として赤
味となるほか、全体が良好に一体化して結着し、とく虻
、蒸煮落し身を配合しているため、タンパク変性は進行
することなく良好な食品が得られる。First, Figure IF5 is an enlarged cross-sectional view of a part of the block molded body according to one embodiment of the present invention, in which numeral 2 indicates raw meat and numeral 1 indicates boiled meat, and these are mixed with each other in an ixer or the like. and are integrated via a binder such as calcium hydroxide. When the two components are blended and integrated to form the block body 3, the texture is improved and the whole body becomes reddish, and the whole body is well integrated and bound together, making it especially suitable for horsetail, steamed meat, etc. Because it contains the following ingredients, it is possible to obtain high-quality foods without progressing to protein denaturation.

すなわち、生むき身２は常法の通り、ピラーマシン等を
用いて表面の殻尋のみを剥離して加工されたものであっ
て、主としてオキアイの胴部から成って、内臓部や卵、
頭部、胸部尋の肉は含まれていない。これ忙対し、蒸煮
落し身ｌはオキアイを蒸煮してから魚肉採取機やウラゴ
シ機ｍｌ！＄Ｋかけて採集されたものであって、内臓部
、卵、胸部、頭部等の肉が含まれきわめて食　。In other words, the living flesh 2 was processed using a pillar machine or the like in the usual manner by peeling off only the outer layer of the shell, and it mainly consisted of the body of the okieye, with no internal organs, eggs, etc.
The meat of the head and thorax is not included. I'm busy with this, so I steamed the Okiai and then used a fish harvester or uragoshi machine. It was collected at a cost of $K and is extremely edible, including meat such as internal organs, eggs, breasts, and heads.

感に優れる。このため、生むき身と蒸煮落し身とが配合
されると良好に一体化し、生むき身のみから成る場合と
相違して味が美味となり、全体として赤味を帯び、更に
、タンパク変性の進行がとめられ、食欲増進させ、きわ
めて好適な食品となる。Excellent sense. For this reason, when raw raw meat and boiled raw meat are mixed, they are well integrated, resulting in a delicious taste and a reddish tinge than when raw raw meat is used only, and the progress of protein denaturation is stopped. It stimulates the appetite, making it an extremely suitable food.

すなわち、生むき身の状態で水酸化カルシウム等の結着
剤な添加して一体化すると、良好虻結着する。しかし、
生むき身は主として胴部のみから成るため、卵、頭部、
胸部等の肉、内臓部等が含まれず食感が劣化し、オキア
イの利点が失なわれて美味が得られず、食品として好ま
しくない、これ虻対し、落し身は上記の如く内臓や卵、
頭部、胸部の肉が残り美味な味が得られるが、内１１＠
ｌｌ５ｆｌ静素プロテアーゼが残り、これがタンパク類
をＳＳし、とくに、グロテアーゼは強力で一般には２時
間程度で大部分のタンパク類を嬉解し、参上りが大巾に
低下する。この点、蒸煮状態の落し身であると、内臓部
の酵素は失活され、タンパク変性の進行を止め、歩留り
を向上させることができる。That is, if a binding agent such as calcium hydroxide is added to the live meat to integrate it, the horsefly will bind well. but,
The living body that is born mainly consists of only the torso, so eggs, heads,
Meat such as the breast, internal organs, etc. are not included, and the texture deteriorates, and the benefits of okiai are lost and deliciousness cannot be obtained, making it undesirable as a food.In contrast, fallen meat contains internal organs, eggs, etc. as mentioned above.
The meat from the head and chest remains and you can get a delicious taste, but 11 of them are
The 115fl static protease remains, and this performs SS on proteins. Grotease, in particular, is strong and generally clears most proteins in about 2 hours, greatly reducing the rate of absorption. In this regard, if the meat is left in a steamed state, the enzymes in the internal organs are deactivated, stopping the progress of protein denaturation and improving the yield.

なお、蒸煮状態の落し身であると、水酸化カルシウム等
を添加して一体に結着しても、結着性が悪く、一体化す
ることは困難である。このため、本発明では生むき身と
蒸煮落し身とに対して水酸化カルシウム等の結着剤を配
合して一体化する。従って、ＨＸ１図に示す如く塊状の
蒸煮落し身ｌの周囲に生むき身２が介在して結着し、良
好に一体化できる。In addition, if it is steamed fallen meat, even if calcium hydroxide or the like is added to bind it together, the binding property is poor and it is difficult to integrate it. For this reason, in the present invention, a binding agent such as calcium hydroxide is added to raw raw meat and steamed meat to integrate them. Therefore, as shown in FIG.

この際、生むき身は結着性が失なわれない範囲であれば
配合でき、この面では少なくとも１０％は必要であるが
、あまり多いと味やオキアイとしての特性が失なわれる
ので最大限で９０％である。これに対し、蒸煮オキアイ
は結着性が失なわれない範囲であれば、なるべく多いの
が好ましく、１０〜９０％が好ましい。At this time, raw meat can be mixed as long as it does not lose its binding properties, and from this point of view, at least 10% is necessary, but if it is too much, the taste and characteristics of Okiai will be lost, so it should be kept as much as possible. It is 90%. On the other hand, it is preferable that the amount of steamed oyster meat is as much as possible, as long as the binding property is not lost, and 10 to 90% is preferable.

また、上記の如く一体に結着する場合に、何れの方法に
よって結着することもできるが、通常は生むき身と落し
身とを別個に調整してから例えば、ばキサ−＠”ｔ’混
合し、この混合の間に水酸化カルシウムを添加してプレ
スして凍結し一体化する。In addition, when binding them together as described above, they can be bound by any method, but usually, the live meat and the fallen meat are adjusted separately, and then, for example, by mixing Bakisa@"t" During this mixing, calcium hydroxide is added and pressed to freeze and integrate.

また、生むき身や蒸煮落し身はその調整方法によって組
成が相違するが、その−例を生オキアイと対比してあげ
ると、第１表の通りである。In addition, the composition of fresh raw meat and steamed meat differs depending on the preparation method, and an example of this is shown in Table 1 when compared with raw okieye.

第　　　ｌ　　　表 資た、上記のところで結着剤として水酸化カルシウムを
用いたが、これ虻代って植物蛋白、卵白、マンナン、カ
ゼイン、ゼラチン１デンプン、ガム郷の結着剤を添加し
たところ、同等の結果が得られた。更に１水酸化カルシ
ウムの添加量を０．１〜１．５％の範囲で変化させたと
ころ、結着性つまり、引張り強度は１０〜７０ｒｌ／−
の範囲（あって、結着性に問題がなかった。Table 1: Calcium hydroxide was used as a binder in the above, but when vegetable protein, egg white, mannan, casein, gelatin 1 starch, and a binder from Gumgo were added instead, Equivalent results were obtained. Furthermore, when the amount of calcium monohydroxide added was varied in the range of 0.1 to 1.5%, the binding property, that is, the tensile strength, was 10 to 70 rl/-.
range (with no problems with binding.

以上詳しく説明した通り、本発明はオキア建の生むき身
とオキアイの蒸煮落し身と（水酸化カルシウム等の結着
剤を添加し、一体に結着して成るブロック成型体である
。従って、このブロック成型体は味が美味で全体は赤味
を帯び、落し身の状庫で使用するためオキアイが有効に
利用できる。As explained in detail above, the present invention is a block-molded body made by combining live Okiai fish and boiled Okiai meat (with the addition of a binder such as calcium hydroxide, etc., and bound together. The block molded body has a delicious taste and a reddish color, and since it is used in the storage of fallen meat, Okieye can be used effectively.

また、落し身は蒸煮したものであり、通常は南氷洋等で
捕獲後直ち虻蒸煮して落し身として処理して製造される
。従って、生むき身の状態ではその約３０％程度がドリ
ップになるの虻も拘らず、このドリップを除去した状態
で運搬できるため、運搬費が大巾に低減し、この面でも
コスト安となる。In addition, grated fish is steamed, and it is usually produced by steaming the glops immediately after catching them in the Southern Ocean and processing them as grated fish. Therefore, although about 30% of a live fly's body becomes drip, it can be transported with this drip removed, which greatly reduces the cost of transport.

次に、実施例について説明する。Next, examples will be described.

まず、オキア（１００１１１をとり出し、常法によって
蒸煮後、魚肉採肉機ならびに裏ごし機Ｋかけ、３０−の
蒸煮落し身を得た。また、オキアイ１００Ｇ−をとり、
ピラーマシンにかけ１５０−の生むき身を得て常法によ
ってこの生むき身と蒸煮落し身とを〈キサ−で混合して
、結着させて、オキアイのブロック成型体を作った。First, Ochia (100111) was taken out, and after steaming in a conventional manner, it was passed through a fish meat harvesting machine and a strainer K to obtain 30-g of steamed minced meat.
The raw meat of 150 mm was obtained using a pillar machine, and the raw meat and the steamed meat were mixed in a kisa and bound together using a conventional method to make a block molded body of okieye.

この際、生むき身と蒸煮落し身との配合率とを変化させ
て各ブロック成型体の色、引張り強度、味婢をしらべた
ところ、第２表の通りであった。At this time, the color, tensile strength, and taste of each block molded body were examined by changing the blending ratio of raw meat and steamed meat, and the results were as shown in Table 2.

なお、第２表において味は５０人に試食させたときの値
でＸ印は５０人中全ての人が美味な味な示さないとした
場合であり、Δ印は５０人中半数以上の人が＊昧を示し
、食感虻優れているとした場合であり、◎印は５０人中
はとんどの人が美味な味な示し、きわめて食感に優れて
いるとした場合である。In addition, in Table 2, the taste is the value when 50 people sampled it, and the X mark is the case where all of the 50 people did not find it delicious, and the Δ mark is the value when more than half of the 50 people tasted it. This is the case where the food is marked as *not good and the texture is excellent, and the mark ◎ is the case where most of the 50 people found the food to be delicious and the texture was extremely excellent.

【図面の簡単な説明】[Brief explanation of the drawing]

１８１図は本発明の一つの実施例に係るブロック成型体
の組織の一部を示す説明図である。 符号１−・・・蒸煮落し身 ２・・・−・生むき身 ３−−ブロック体 特許−一人８本水禽株式会社 代衰人弁職士松下義膀 弁−士　鉤　木　　均FIG. 181 is an explanatory diagram showing a part of the structure of a block molded body according to one embodiment of the present invention. Code 1 - Steamed meat 2 - Fresh raw meat 3 - Block type patent - 8 pieces per person Suitori Co., Ltd. Daisuketoben craftsman Matsushita Gifu dialect - Certification Hitoshi Kagiriki

Claims (1)

【特許請求の範囲】[Claims] オキアイを生身の状態で殻等を除去した生むき身とオキ
アミを蒸煮後幕し身の状態とした蒸煮落し身とを水酸化
カルシウム等の結着剤を介して一体化して成ることを特
徴とするオキアイのブロック成型体。It is characterized by being made by combining raw krill, which is obtained by removing the shell etc. in a raw state, and steamed krill, which is made from steamed krill and left after being steamed, through a binder such as calcium hydroxide. Okiai block molded body.