JPS6078561A - Production of ground and frozen fish meat - Google Patents
Production of ground and frozen fish meatInfo
- Publication number
- JPS6078561A JPS6078561A JP58187112A JP18711283A JPS6078561A JP S6078561 A JPS6078561 A JP S6078561A JP 58187112 A JP58187112 A JP 58187112A JP 18711283 A JP18711283 A JP 18711283A JP S6078561 A JPS6078561 A JP S6078561A
- Authority
- JP
- Japan
- Prior art keywords
- surimi
- oil
- frozen
- protein
- ground
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Granted
Links
Landscapes
- Fish Paste Products (AREA)
Abstract
Description
【発明の詳細な説明】
本発明は、特定な大豆たん白および油脂をすり身に混合
することにより品質が改良された冷凍すり身を製造する
方法に関するものである。DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a method for producing frozen surimi with improved quality by mixing specific soybean proteins and fats and oils with surimi.
すり身は、たら、すけとうだら、あじ、かれい等を常法
により調製し、蒲鉾、竹輪、揚蒲鉾、魚肉ハム・ソーセ
ージなどの原料として使用され、おもに、冷凍すり身の
形態で流通されている。冷凍すり身は長期冷凍保存され
ることも多く、すり身の凍結変性防止のために砂糖、り
ん酸塩などを加え、また品質改良剤（弾力補強剤）とし
て大豆たん白を添加することも多々ある。しかしながら
、大豆たん白を添加した冷律すり身は、添加していない
ものにくらべ、水産ｎ製品の弾力を補強する効果は太き
いにもかかわらず、色ｌ１１を重んじる蒲鉾には使用さ
れていない。これは、大豆たん白目体の淡黄色が蒲鉾の
白色を損なうという欠点によっている場合が多い。Surimi is prepared from cod, walleye cod, horse mackerel, flatfish, etc. using conventional methods and is used as a raw material for kamaboko, chikuwa, fried kamaboko, fish ham, sausage, etc., and is mainly distributed in the form of frozen surimi. Frozen surimi is often stored frozen for long periods of time, and sugar, phosphate, etc. are added to prevent denaturation of the surimi by freezing, and soybean protein is often added as a quality improver (elasticity enhancer). However, although chilled surimi to which soybean protein is added is more effective in reinforcing the elasticity of seafood products than surimi without soybean protein, it is not used in kamaboko (kamaboko), which values color. This is often due to the fact that the pale yellow color of the soybean protein spoils the white color of kamaboko.
本発明の目的は上記のような大豆だん白人り冷凍すり身
の欠点を改良し、水産絆製品全般にわたり使用可能な品
質全改良した冷凍すり身を製造することである。The purpose of the present invention is to improve the above-mentioned drawbacks of frozen surimi from soybean starch paste and to produce a frozen surimi with completely improved quality that can be used for all types of seafood products.
本発明者らはかかる目的を達成すべく研究を重ねた結果
、すり身に含水アルコールにより処理した大豆たん白と
共に油脂を添加することで、冷凍すり身の色調を明るく
でき、それを使用した水産練製品の風味、食感および色
調を向上できることを見い出した。As a result of repeated research to achieve this objective, the present inventors have found that by adding oil and fat to surimi along with soybean protein treated with hydroalcohol, it is possible to brighten the color tone of frozen surimi, and seafood paste products using the same. It has been found that the flavor, texture, and color can be improved.
本発明は上記の知見に基づいて完成されたもので、含水
アルコールにより処理した大豆たん白を油脂と共にすり
身に混合し、凍結することを特徴とする冷凍すり身の製
造法である。The present invention was completed based on the above findings, and is a method for producing frozen surimi, which is characterized by mixing soybean protein treated with hydrous alcohol with surimi together with oil and fat, and freezing the mixture.
本発明で含水アルコールにより処理される大豆たん白と
しては脱脂大豆、アルカリもしくは水抽出による抽出大
豆たん白、酸洗浄による濃縮大豆たん白およびアルカリ
もしくは水抽出および酸沈殿による分離大豆たん白など
である。Examples of soybean protein treated with hydrous alcohol in the present invention include defatted soybean, extracted soybean protein by alkali or water extraction, concentrated soybean protein by acid washing, and isolated soybean protein by alkali or water extraction and acid precipitation. .
含水アルコールで処理しない大豆たん白の場合、脱脂大
豆は風味に難点があり、分離大豆たん白および抽出大豆
たん白は、すり身に混合する際にダマが発生しやすく、
製造作業上の問題がある。また酸洗浄濃縮大豆たん白は
水和状態で凍結すると凍結変性を起こし、海綿状、繊維
状に組織化するため冷凍すり身には使用できない。これ
に対して、含水アルコールにより処理した大豆たん白は
、風味に優れ、凍結変性の程度が非常に小さく油脂と共
に混合でき凍結中の油脂とのなじみもよい。In the case of soy protein that is not treated with hydroalcohol, defatted soybeans have a problem with flavor, and isolated soy protein and extracted soy protein tend to form lumps when mixed with surimi.
There is a problem with manufacturing operations. Furthermore, when acid-washed concentrated soy protein is frozen in a hydrated state, it undergoes freeze denaturation and becomes spongy or fibrous, so it cannot be used for frozen surimi. On the other hand, soybean protein treated with hydrous alcohol has excellent flavor, has a very small degree of freezing denaturation, can be mixed with fats and oils, and has good compatibility with fats and oils during freezing.
アルコール処理に用いるアルコールとしては低級１価ア
ルコールが使用可能であるが、食品の見地からエタノー
ルが好ましい。含水アルコール処理は大豆蛋白を含水ア
ルコールに浸漬することによって達成される。含水アル
コール中のアルコール濃度は５０％（玲量）以上である
ことが望ましく、これ未満では凍結変性防止効果が十分
でない。As the alcohol used in the alcohol treatment, lower monohydric alcohols can be used, but ethanol is preferred from the viewpoint of food products. Hydroalcohol treatment is accomplished by soaking soybean protein in hydroalcohol. It is desirable that the alcohol concentration in the hydrous alcohol is 50% (resolution) or more, and if it is less than this, the effect of preventing freeze denaturation will not be sufficient.
浸漬時間は５分以上、浸漬温度は１５〜６０℃が適当で
ある。The appropriate immersion time is 5 minutes or more, and the immersion temperature is 15 to 60°C.
油脂としては大豆白絞油、菜種白絞油などの食用植物油
やラード、ヘッドなどの食用動物脂も使用できるが、冷
凍すり身が通常８℃以下の品温で製造されるものでちる
から固漿脂では大豆たん白およびすり身と均一に混合さ
れたいので、液状油を用いることが望ましい。Edible vegetable oils such as soybean white squeezed oil and rapeseed white squeezed oil, and edible animal fats such as lard and head can also be used as fats and oils, but frozen surimi is usually produced at a temperature of 8℃ or below, so it is hard to maintain a firm consistency. As for the fat, it is desirable to use liquid oil because it is desired to mix it uniformly with the soybean protein and surimi.
大豆たん白と油脂の添加量は、爵加後の全体の固形分に
対し、それぞれ２〜５０％（ｉ′Ｐｒ量。以下同じ）、
１〜２０％、望ましくは、それぞれ４〜２０％、２〜１
０％が適当である。大豆たん白と油脂の添加量がそれぞ
れ２％、１％未満では、大豆たん白と油脂による品質改
良の効果がなく１．ｔた、それぞれ５ｏチ、２０％を越
すとすり身のもつ独特の食感を損なうため好ましくない
。なお上記の大豆たん白の量は、その水分を６％とした
値である。The amount of soybean protein and oil added is 2 to 50% (i'Pr amount, same below) based on the total solid content after addition.
1 to 20%, preferably 4 to 20%, 2 to 1
0% is appropriate. If the amounts of soybean protein and oil added are less than 2% and 1%, respectively, the soybean protein and oil have no effect on quality improvement.1. However, if the content exceeds 5% or 20%, the unique texture of surimi will be lost, which is not preferable. Note that the above amount of soybean protein is based on a moisture content of 6%.
通常、すけとうだらなどのすり身原料魚は水揚げ直後採
肉機にかけた後、その落し身を充分水晒しし、スクリュ
ープレスで脱水後、裏漉しして得た脱水肉に砂糖、リン
酸塩等を加え、らいかい後冷凍されるが、本発明の実施
に当っては、このようなす９身製造工程中、砂糖、りん
酸塩等の添加剤とともに大豆たん白と油脂を加えればよ
く作業上なんら問題なく品質を改良した冷凍すり身を得
ることができる。なお、本発明の方法は、大豆たん白の
他に、さらに凍結変性を起さないたん白、たとえば小麦
グルテンを油脂とともに併用し−Ｃ実施することも可能
である。Normally, raw fish for surimi such as walleye pollack is run through a meat harvester immediately after landing, and the leftover flesh is thoroughly exposed to water, dehydrated using a screw press, and then strained. Sugar, phosphates, etc. are added to the dehydrated meat. In addition, the eggplants are frozen after being roasted, but in carrying out the present invention, it is sufficient to add soybean protein and fats and oils along with additives such as sugar and phosphate during the process of producing nine pieces. Frozen surimi with improved quality can be obtained without any problems. The method of the present invention can also be carried out using, in addition to soybean protein, a protein that does not undergo freeze denaturation, such as wheat gluten, in combination with fats and oils.
かくして得られた品質を改良した冷凍すり身を原料とし
た蒲鉾などの水産ａ！！品は、同じ原料魚を使用した冷
凍すり身を原料として製造したものにくらべ、風味、食
感、色調が優れている。さらにこの冷凍すり身は長期冷
凍保存した場合にも品質の劣化は、１９−とんど認めら
れない。Fisheries such as kamaboko made from frozen surimi with improved quality obtained in this way! ! The product has superior flavor, texture, and color compared to products made from frozen surimi made from the same raw fish. Furthermore, even when this frozen surimi is stored frozen for a long period of time, no deterioration in quality is observed.
以下に実施例および対照例を示す。なお実施例および対
照例で使用した、含水アルコール処理した濃縮大豆たん
白は脱脂大豆に５倍量のアルコール濃度Ａ ５ ｗｔ
４の含水エタノールを加え、６０℃で３０分間浸漬後、
アルコールと共にアルコール可溶性物質を除いて得た、
粗たん白６５％、Ｎ８Ｉ８、水分６憾のアルコール洗浄
ｆ％縮たん白である。Examples and control examples are shown below. The concentrated soy protein treated with hydrous alcohol used in Examples and Control Examples has an alcohol concentration A 5 wt that is 5 times the amount of defatted soybean.
After adding water-containing ethanol from step 4 and soaking at 60°C for 30 minutes,
Obtained by removing alcohol-soluble substances along with alcohol,
Alcohol-washed f% reduced protein with 65% crude protein, N8I8, and 6% water.
実施例１
水揚げ直後のすけとうだらを採肉機にかけて得た魚肉を
水晒しした後、８５％水分になるようにスクリュープレ
スで脱水し、裏漉し機で裏漉ししたもの１００ｋＦをら
いかい機てらいかいし、含水アルコール処理したＰＭ！
大豆たん白１ ｋｇおよび大豆白絞油０．５ ｋｆを添
加、混合し、さらに砂糖５ｋｇ、ポリリン酸ソーダ０．
２５ ｋｆを加えすり身とした後、パンに詰め成形後凍
結して冷凍すり身を得た。こうして得られたすり身をサ
ンプル黒１とする。Example 1 Freshly caught walleye pollock was put through a meat cutting machine, the fish meat obtained was exposed to water, dehydrated to 85% moisture using a screw press, and strained using a strainer at 100 kF. PM treated with hydroalcohol!
1 kg of soybean protein and 0.5 kf of white soybean oil were added and mixed, and then 5 kg of sugar and 0.5 kg of sodium polyphosphate were added.
After adding 25 kf to make surimi, it was stuffed into bread, molded, and frozen to obtain frozen surimi. The surimi thus obtained was designated as Sample Black 1.
実施例２
すけとうだらの魚肉を水晒しした後、８７’ｌ水分圧な
るようにスクリュープレスで脱水し、裏漉し機で裏漉し
したもの１００ ｋｇをらいかい機でらいかいし、含水
アルコール処理した濃縮大豆たん白３ｋｆ、大豆白絞油
１．５ｋｙ、砂糖５ｋｆ、ポリリン酸ソーダ０．２５ｋ
ｆを加え、すり身とした後パンに詰め成型後凍結して冷
凍すり身を得た。こうして得られたすり身をサンプルＡ
２とする。Example 2 Walleye pollock fish meat was bleached in water, dehydrated in a screw press to a water pressure of 87'l, and strained in a strainer. 100 kg of the meat was then rinsed in a strainer and treated with hydrous alcohol to obtain a concentrated product. Soybean protein 3kf, soybean white squeezed oil 1.5ky, sugar 5kf, polyphosphate soda 0.25k
f was added to make surimi, which was stuffed into bread, molded, and frozen to obtain frozen surimi. Sample A of the surimi obtained in this way
Set it to 2.
実施例３
すけとうだらの魚肉を水晒しした後、９０％水分になる
ようにスクリュープレスで脱水し、裏漉し機で夷漉しし
たもの１００ ｋｇならいかい機てらいかいし、含水ア
ルコール処理した濃縮大豆たん白７ ｋｆ、大豆白絞油
４ ｋｇ、砂糖５ ｋｙ、ボＩＪ ＩＪン酸ソーダＱ、
２５ｋｆを加えすり身とした後、パンに詰め成型後凍結
して冷凍すり身を得た。こうして得られたすり身をサン
プルＡ３とする。Example 3 Walleye pollack fish meat was soaked in water, dehydrated to 90% moisture using a screw press, and then strained using a strainer. 100 kg of fish meat was shelled using a sheller, and concentrated soybeans treated with hydrous alcohol were used. Protein 7 kf, soybean white squeezed oil 4 kg, sugar 5 ky, BoIJ IJ acid soda Q,
After adding 25 kf to make surimi, it was stuffed into bread, molded, and frozen to obtain frozen surimi. The surimi thus obtained is referred to as sample A3.
以上のようＫして得られたサンプルＡ１〜３は一３０℃
で３力月保存して解凍後、その性状を調べたが、外観的
に海綿様、繊維様の＃ｌｌ影形成なく、また、油の遊離
もなく良好であった。Samples A1 to 3 obtained by heating as above were at -30°C.
After preserving for 3 months and thawing, its properties were examined, and its appearance was good, with no spongy or fibrous #ll shadow formation, and no oil release.
比較のため含水アルコール処理をしない分離大豆たん白
を用いて実施例２と同様の方法ですけとうだらのすり身
に混合後、−３０℃で５力月凍結保存したが、このもの
（対照品１とする）は、すり身中に組織状の大豆たん白
が存在し、油の遊離が見られる不均一かものであった。For comparison, isolated soy protein that was not treated with hydroalcohol was mixed with walleye pollock surimi in the same manner as in Example 2, and then frozen and stored at -30°C for 5 months. The surimi was non-uniform, with structured soy protein present in the surimi and oil release observed.
対照例
すけとうだらの魚肉を水晒ししだ後、８６％水分になる
ようにスクリュープレスで脱水し、裏漉し機で亮漉しし
たもの１００ｋｆをらいかい機でらいかいし、含水アル
コール処理した濃縮大豆たん白３し７、砂糖５ｋｆ、ポ
リリン酸ソーダ０．２５ ｋｆを加え、すり身とした後
、パンに詰め成型後凍結して冷凍すり身を得た。こうし
て得られた、油脂を添加しないすり身を対照品２とする
。Control example Walleye pollock fish meat was bleached in water, dehydrated to 86% moisture using a screw press, and then strained using a back strainer. 100kf of the meat was then sieved using a sieve machine and treated with hydrous alcohol to produce concentrated soybeans. After adding 3 to 7 grams of protein, 5 kf of sugar, and 0.25 kf of sodium polyphosphate to make surimi, it was stuffed into bread, molded, and frozen to obtain frozen surimi. The thus obtained surimi to which no oil or fat was added was referred to as Control Product 2.
−３０℃、３力月保存後のサンプルＡ１〜３および対照
品１〜３と、これらの凍結前のものとを用い、かまぼこ
試験を行った。なお対照品３は、大豆た。ん白および油
脂を添加しない通常のす沙身を用いたものである。A kamaboko test was conducted using Samples A1 to 3 and Control Products 1 to 3 after storage at -30°C for 3 months, and those before freezing. In addition, control product 3 was soybean. This is made using normal seaweed without adding any starch or oil.
かｔはこの配合を表−１に、結果を表−２に示す０
表−１かまぼこの配合（重量部）
表−２かまばこの評価
（注１） パネル１０人で順位をつけＫｒａｍｓｒ の
手法により検定した。This composition is shown in Table 1, and the results are shown in Table 2. It was tested by
Ｋ 、 （０，（１１） −２Ｏ−５０（注２） 日本
電色工秦鯛色差１１ＤＩ’１００１型により測定。K, (0, (11) -2O-50 (Note 2) Measured by Nippon Denshoku Kohata Tai Color Difference 11DI'1001 model.
上表の＃ｉ’Ｊ果より明らかなように、本発明の方法に
より製造されたかまぼこ（サンプルＡ１〜３）は通常の
かまほこ（対照３）より明度（Ｌ値）が高く、またゼリ
ー強度も高い。３力月冷凍保存後は、含水アルコール処
理大豆たん白を使用していないもの（対照品１）では凍
結によるゼリー強度の低下が著しく、通常のかまほこ（
対照品３）でも同様の傾向を示した。このことは食感に
ついてＫｒａｍｅｒの手法により解析したところ、凍結
前で有意差が認められなかったのに対し、冷凍保存３力
月後では、含水アルコール処理濃縮大豆たん白を使用し
ていないもの（対照１および対照３）は危険率１チで有
意差があり本発明によるものより食感が劣っている。As is clear from the results #i'J in the above table, the kamaboko produced by the method of the present invention (samples A1 to A3) have higher brightness (L value) than normal kamahoko (control 3), and also have lower jelly strength. It's also expensive. After freezing for three months, the jelly strength decreased significantly due to freezing in the product that did not use hydroalcohol-treated soy protein (control product 1), and the jelly strength decreased significantly due to freezing.
Control product 3) also showed a similar tendency. When the texture was analyzed using Kramer's method, no significant difference was observed before freezing, but after 3 months of frozen storage, the texture of the soybean protein without using hydroalcohol-treated concentrated soy protein ( There is a significant difference between Control 1 and Control 3) at a critical value of 1, and the texture is inferior to that of the present invention.
またサンプルＡ２が対照品２にくらべ明度（Ｌ値）が高
く、大豆たん白を使用しても油脂の添加により色調が改
良される効果が認められる。In addition, sample A2 has a higher brightness (L value) than control product 2, and even when soybean protein is used, the effect of improving the color tone by adding oil and fat is recognized.
特許出願人 日清製油株式会社Patent applicant: Nisshin Oil Co., Ltd.
Claims (2)
脂と共にすり身に混合し、凍結することを特徴とする冷
凍すり身の製造法。(1) A method for producing frozen surimi, which comprises mixing soybean protein treated with hydrous alcohol with oil and fat into surimi, and freezing the mixture.
処理した大豆たん白を２〜５０重量％（たん白の水分を
６％として）、油脂を１〜２０重景係混合する特許請求
の範囲第１項記載の製造法。(2) Claims that 2 to 50% by weight of soybean protein treated with hydrous alcohol (assuming the water content of protein is 6%) and 1 to 20% of oil and fat are mixed based on the total solid content. The manufacturing method described in paragraph 1.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP58187112A JPS6078561A (en) | 1983-10-07 | 1983-10-07 | Production of ground and frozen fish meat |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP58187112A JPS6078561A (en) | 1983-10-07 | 1983-10-07 | Production of ground and frozen fish meat |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPS6078561A true JPS6078561A (en) | 1985-05-04 |
| JPS62662B2 JPS62662B2 (en) | 1987-01-08 |
Family
ID=16200309
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP58187112A Granted JPS6078561A (en) | 1983-10-07 | 1983-10-07 | Production of ground and frozen fish meat |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPS6078561A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS63141551A (en) * | 1986-12-03 | 1988-06-14 | Ajinomoto Co Inc | Production of protein food material |
Families Citing this family (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH0273774U (en) * | 1988-11-26 | 1990-06-05 |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS5388355A (en) * | 1977-01-14 | 1978-08-03 | Kibun Kk | Production of high protein kneaded marine article and kneaded fish meat article |
| JPS5534038A (en) * | 1978-08-29 | 1980-03-10 | Fuji Oil Co Ltd | Preparation of novel food material |
| JPS5632893A (en) * | 1979-08-24 | 1981-04-02 | Mitsubishi Electric Corp | Color signal processing circuit of color television receiver |
-
1983
- 1983-10-07 JP JP58187112A patent/JPS6078561A/en active Granted
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS5388355A (en) * | 1977-01-14 | 1978-08-03 | Kibun Kk | Production of high protein kneaded marine article and kneaded fish meat article |
| JPS5534038A (en) * | 1978-08-29 | 1980-03-10 | Fuji Oil Co Ltd | Preparation of novel food material |
| JPS5632893A (en) * | 1979-08-24 | 1981-04-02 | Mitsubishi Electric Corp | Color signal processing circuit of color television receiver |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS63141551A (en) * | 1986-12-03 | 1988-06-14 | Ajinomoto Co Inc | Production of protein food material |
Also Published As
| Publication number | Publication date |
|---|---|
| JPS62662B2 (en) | 1987-01-08 |
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