JPS6324872A - Production of ground fish meat - Google Patents
Production of ground fish meatInfo
- Publication number
- JPS6324872A JPS6324872A JP61167555A JP16755586A JPS6324872A JP S6324872 A JPS6324872 A JP S6324872A JP 61167555 A JP61167555 A JP 61167555A JP 16755586 A JP16755586 A JP 16755586A JP S6324872 A JPS6324872 A JP S6324872A
- Authority
- JP
- Japan
- Prior art keywords
- surimi
- fish
- water
- meat
- added
- 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.)
- Pending
Links
- 241000251468 Actinopterygii Species 0.000 title claims abstract description 70
- 235000013372 meat Nutrition 0.000 title claims abstract description 43
- 238000004519 manufacturing process Methods 0.000 title claims description 48
- 235000013336 milk Nutrition 0.000 claims abstract description 45
- 239000008267 milk Substances 0.000 claims abstract description 45
- 210000004080 milk Anatomy 0.000 claims abstract description 45
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 42
- 238000001914 filtration Methods 0.000 claims abstract description 18
- 239000007791 liquid phase Substances 0.000 claims abstract description 12
- 239000002244 precipitate Substances 0.000 claims abstract description 12
- 239000000654 additive Substances 0.000 claims abstract description 11
- 239000000463 material Substances 0.000 claims abstract description 10
- 210000000988 bone and bone Anatomy 0.000 claims abstract description 6
- 210000002808 connective tissue Anatomy 0.000 claims abstract description 3
- 235000019465 surimi Nutrition 0.000 claims description 137
- 238000005119 centrifugation Methods 0.000 claims description 25
- 238000010298 pulverizing process Methods 0.000 claims description 13
- 238000002156 mixing Methods 0.000 claims description 9
- 239000007787 solid Substances 0.000 claims description 3
- 230000009278 visceral effect Effects 0.000 claims description 2
- 238000000034 method Methods 0.000 abstract description 28
- 235000020183 skimmed milk Nutrition 0.000 abstract description 19
- 239000002994 raw material Substances 0.000 abstract description 17
- 239000000137 peptide hydrolase inhibitor Substances 0.000 abstract description 13
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- 229940124158 Protease/peptidase inhibitor Drugs 0.000 abstract description 6
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- 235000018102 proteins Nutrition 0.000 description 60
- 102000004169 proteins and genes Human genes 0.000 description 60
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- 235000014103 egg white Nutrition 0.000 description 16
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- 239000002738 chelating agent Substances 0.000 description 4
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- 230000005764 inhibitory process Effects 0.000 description 3
- 235000015110 jellies Nutrition 0.000 description 3
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- 229940043353 maltol Drugs 0.000 description 3
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- 244000068988 Glycine max Species 0.000 description 2
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- MHAJPDPJQMAIIY-UHFFFAOYSA-N Hydrogen peroxide Chemical compound OO MHAJPDPJQMAIIY-UHFFFAOYSA-N 0.000 description 2
- NBIIXXVUZAFLBC-UHFFFAOYSA-N Phosphoric acid Chemical compound OP(O)(O)=O NBIIXXVUZAFLBC-UHFFFAOYSA-N 0.000 description 2
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- 241001417494 Sciaenidae Species 0.000 description 2
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 description 2
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- XWNSFEAWWGGSKJ-UHFFFAOYSA-N 4-acetyl-4-methylheptanedinitrile Chemical compound N#CCCC(C)(C(=O)C)CCC#N XWNSFEAWWGGSKJ-UHFFFAOYSA-N 0.000 description 1
- 244000291564 Allium cepa Species 0.000 description 1
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- GUBGYTABKSRVRQ-XLOQQCSPSA-N Alpha-Lactose Chemical compound O[C@@H]1[C@@H](O)[C@@H](O)[C@@H](CO)O[C@H]1O[C@@H]1[C@@H](CO)O[C@H](O)[C@H](O)[C@H]1O GUBGYTABKSRVRQ-XLOQQCSPSA-N 0.000 description 1
- QGZKDVFQNNGYKY-UHFFFAOYSA-O Ammonium Chemical compound [NH4+] QGZKDVFQNNGYKY-UHFFFAOYSA-O 0.000 description 1
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- 239000004342 Benzoyl peroxide Substances 0.000 description 1
- OMPJBNCRMGITSC-UHFFFAOYSA-N Benzoylperoxide Chemical compound C=1C=CC=CC=1C(=O)OOC(=O)C1=CC=CC=C1 OMPJBNCRMGITSC-UHFFFAOYSA-N 0.000 description 1
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- 239000004155 Chlorine dioxide Substances 0.000 description 1
- 241000555825 Clupeidae Species 0.000 description 1
- 102000008186 Collagen Human genes 0.000 description 1
- 108010035532 Collagen Proteins 0.000 description 1
- FBPFZTCFMRRESA-JGWLITMVSA-N D-glucitol Chemical compound OC[C@H](O)[C@@H](O)[C@H](O)[C@H](O)CO FBPFZTCFMRRESA-JGWLITMVSA-N 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 1
- 235000001453 Glycyrrhiza echinata Nutrition 0.000 description 1
- 244000303040 Glycyrrhiza glabra Species 0.000 description 1
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- IMQLKJBTEOYOSI-GPIVLXJGSA-N Inositol-hexakisphosphate Chemical compound OP(O)(=O)O[C@H]1[C@H](OP(O)(O)=O)[C@@H](OP(O)(O)=O)[C@H](OP(O)(O)=O)[C@H](OP(O)(O)=O)[C@@H]1OP(O)(O)=O IMQLKJBTEOYOSI-GPIVLXJGSA-N 0.000 description 1
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- IOVCWXUNBOPUCH-UHFFFAOYSA-M Nitrite anion Chemical compound [O-]N=O IOVCWXUNBOPUCH-UHFFFAOYSA-M 0.000 description 1
- 229910019142 PO4 Inorganic materials 0.000 description 1
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- 102000057297 Pepsin A Human genes 0.000 description 1
- 108090000284 Pepsin A Proteins 0.000 description 1
- IMQLKJBTEOYOSI-UHFFFAOYSA-N Phytic acid Natural products OP(O)(=O)OC1C(OP(O)(O)=O)C(OP(O)(O)=O)C(OP(O)(O)=O)C(OP(O)(O)=O)C1OP(O)(O)=O IMQLKJBTEOYOSI-UHFFFAOYSA-N 0.000 description 1
- 239000004153 Potassium bromate Substances 0.000 description 1
- 108091006629 SLC13A2 Proteins 0.000 description 1
- 244000061456 Solanum tuberosum Species 0.000 description 1
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- VVBXXVAFSPEIJQ-CVIPOMFBSA-N [(2r)-3-[[(2r)-1-[[(2s,5r,8r,11r,12s,15s,18s,21s)-15-[3-(diaminomethylideneamino)propyl]-21-hydroxy-5-[(4-hydroxyphenyl)methyl]-4,11-dimethyl-2-(2-methylpropyl)-3,6,9,13,16,22-hexaoxo-8-propan-2-yl-10-oxa-1,4,7,14,17-pentazabicyclo[16.3.1]docosan-12-yl]am Chemical compound C([C@@H]1C(=O)N[C@@H](C(=O)O[C@H](C)[C@@H](C(N[C@@H](CCCN=C(N)N)C(=O)N[C@H]2CC[C@H](O)N(C2=O)[C@@H](CC(C)C)C(=O)N1C)=O)NC(=O)[C@H](NC(=O)[C@H](O)COS(O)(=O)=O)CC(C)C)C(C)C)C1=CC=C(O)C=C1 VVBXXVAFSPEIJQ-CVIPOMFBSA-N 0.000 description 1
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- DEFVIWRASFVYLL-UHFFFAOYSA-N ethylene glycol bis(2-aminoethyl)tetraacetic acid Chemical compound OC(=O)CN(CC(O)=O)CCOCCOCCN(CC(O)=O)CC(O)=O DEFVIWRASFVYLL-UHFFFAOYSA-N 0.000 description 1
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Landscapes
- Fish Paste Products (AREA)
Abstract
Description
【発明の詳細な説明】
〔産業上の利用分野〕
本発明は、すり身の製造法に関するもので、本発明によ
れば、魚体、特にオキアミをそのまますり身とすること
もでき、従来品よりも優れたゼリー強度（ゲル強度）を
有する良質のすり身を製造することができ、魚介類資源
の有効利用を図ることができる。[Detailed Description of the Invention] [Industrial Application Field] The present invention relates to a method for producing surimi. According to the present invention, fish bodies, especially krill, can be made into surimi as is, which is superior to conventional products. It is possible to produce high-quality surimi having a high jelly strength (gel strength), and it is possible to effectively utilize seafood resources.
従来、魚肉すり身は、通常、その製造にあたって精製さ
れた落し身を用い、該落し身を水晒した後、ロータリー
ストレーナ−、リファイナー（裏漉し）、スクリュープ
レスで順次処理することにより製造されている。Conventionally, fish meat surimi has been produced by using purified ground fish, exposing it to water, and sequentially processing it in a rotary strainer, a refiner, and a screw press.
しかしながら、上記の従来のすり身の製造法においては
、落し身（ミンスドミート）からでなければ、すり身を
製造し得なかった０部ち、魚体そのもの（ラウンド又は
ホール）からは勿論のこと、内臓を除去したセミドレス
からはすり身を実質的に得ることはできなかった。即ち
、歩留りの向上及び工程の省力化のために、セミドレス
、ドレスについて、すり身の製造が試みられたことはあ
るが、粗悪なすり身又は澱粉で辛うじて固まる程度のす
り身しか得られず、更に甲殻類、特にオキアミの場合は
完全に溶解して加熱ゲルが得られなかった。その理由は
、塩溶性蛋白質以外の魚肉蛋白質がゲル阻害性因子（酵
素）として働き、特にラウンドからドレスまでのものは
ゲル阻害性酵素の活性が強にも拘わらず、このような活
性の強いゲル阻害性酵素に対する対策がなかっとことに
よる。However, in the conventional surimi production method described above, surimi could only be produced from minced meat, and not only the fish itself (round or whole), but also the internal organs are removed. Substantially no surimi could be obtained from the semi-dressed surimi. In other words, attempts have been made to produce surimi for semi-dressed and dressed products in order to improve yields and save labor in the process, but only poor-quality surimi or surimi that can barely harden due to starch was obtained, and furthermore, crustacean In particular, in the case of krill, it was not completely dissolved and a heated gel could not be obtained. The reason for this is that fish meat proteins other than salt-soluble proteins act as gel-inhibiting factors (enzymes), and even though the gel-inhibiting enzyme activity is particularly strong in fish from round to dress; This is due to the lack of countermeasures against the inhibitory enzyme.
又、他の理由として、処理時間が長いためゲル阻害を受
は易いこと、処理温度が上昇するためゲル阻害反応が促
進すること、多水分系での処理にあたって魚体又は組織
の適切な粉砕方法、分画゛（濾過）方法がなかったこと
、筋原繊維のレベルまで粉砕するとロータリーストレー
ナ−、スクリュープレスでは塩溶性蛋白質を回収できな
かったこと等も挙げられる。In addition, other reasons include that gel inhibition is more likely to occur due to long treatment times, that gel inhibition reactions are accelerated due to increased treatment temperatures, and that fish bodies or tissues are not properly crushed when treated in a high-moisture system. Other reasons include the lack of a fractionation (filtration) method, and the fact that salt-soluble proteins could not be recovered using a rotary strainer or screw press when pulverized to the myofibril level.
また、上述の点に関連して、従来のすり身の製造法にお
いて原料魚として使用できるのは、助宗鱈、ぐち類、鰯
、サバ類及びハモ類等の魚介類等に限られており、ムネ
ダラ、ソコダラ、鯉、オキアミ、イカ、なまこ、クルマ
エビ等の魚介類、並びに甲殻類や軟体動物は、すり身の
原料魚として用いられていなかった。In addition, in relation to the above point, in the conventional surimi production method, only seafood such as Sukemune cod, croaker, sardine, mackerel, and conger conger, etc. can be used as raw material fish. Seafood, such as cod, carp, krill, squid, sea cucumber, and prawn, as well as crustaceans and molluscs, were not used as raw material for surimi.
また、従来のすり身の製造法においては、塩溶性蛋白質
の分画が不完全で、すり身中にかなりの水溶性蛋白質や
基質蛋白質や混入しており、ゲル特性を左右する塩溶性
蛋白質を主成分とする高いゼリー強度の良質のすり身を
得ることはできなった。即ち、従来のすり身の製造法は
固相分離法というべきもので、斯る従来法においては、
先ず、水晒し及びロータリーストレーナ−の処理によっ
て主に水溶性蛋白質の除去を行っている。そのために、
水晒し中に塩溶性蛋白質の一部が溶出又はストレーナ−
から流出してしまっていた。しかも、ロータリーストレ
ーナ−によっては水溶性蛋白質の分離を極めて不完全に
しか行うことができなかった０次いで、従来のすり身の
製造法いては、リファイナー（裏波）の処理によって基
質蛋白質の除去を行っている。しかし、この処理は、荒
っぽい濾過であり、基質蛋白質を完全には分離できなか
った。しかも、この処理は、筋束に対する処理のため水
溶性蛋白質の完全な分離を行うことができない等、ゲル
阻害性因子を完全分離することはできないものであった
。In addition, in the conventional surimi manufacturing method, the fractionation of salt-soluble proteins is incomplete, and a considerable amount of water-soluble protein and matrix protein are mixed in the surimi. Salt-soluble proteins, which affect gel properties, are the main component. It was not possible to obtain good quality surimi with high jelly strength. In other words, the conventional method for producing surimi is a solid phase separation method, and in such a conventional method,
First, water-soluble proteins are mainly removed by water exposure and rotary strainer treatment. for that,
Some of the salt-soluble proteins are eluted or removed from the strainer during exposure to water.
It had leaked out. Moreover, depending on the rotary strainer, water-soluble proteins could only be separated extremely incompletely.Next, in the conventional surimi manufacturing method, substrate proteins are removed by processing in a refiner (Uranami). ing. However, this treatment was a rough filtration and could not completely separate the substrate protein. Moreover, this treatment cannot completely separate gel-inhibiting factors, for example, water-soluble proteins cannot be completely separated because muscle bundles are treated.
また、従来のすり身の製造法においては、次の理由から
も良質のすり身を得ることはできない。Furthermore, in the conventional surimi manufacturing method, good quality surimi cannot be obtained for the following reasons.
即ち、多数の連続又は非連続の筋束をロータリーストレ
ーナ−やりファイナ−で数回処理し、且つスクリュープ
レスでも長時間圧搾（加圧）による処理を−乃至数回行
っているため、処理中における魚肉蛋白質の発熱が激し
く、その結果、温度安定性が低い魚肉蛋白質が昇温する
ことによりその品質が劣化してしまっていた。又、塩溶
性蛋白質以外の魚肉蛋白質は、ゲル阻害性酵素として短
時間に分離する必要があるが、従来のすり身の製造法に
おいては、処理時間が１〜３時間と長いため、塩溶性蛋
白質の酵素活性が低下し品質が劣化してしまっていた。In other words, a large number of continuous or discontinuous muscle bundles are processed several times using a rotary strainer or a spear finer, and also processed by long-term compression (pressure) using a screw press several times. The fish protein generates a lot of heat, and as a result, the quality of the fish protein, which has low temperature stability, deteriorates as the temperature rises. In addition, fish meat proteins other than salt-soluble proteins need to be separated in a short time as gel-inhibiting enzymes, but in the conventional surimi manufacturing method, the processing time is long (1 to 3 hours), so it is difficult to separate fish meat proteins other than salt-soluble proteins. Enzyme activity decreased and quality deteriorated.
又、すり身としては魚臭がなく旨味のある色の白いもの
に普遍的に商品価値が認められるが、従来のすり身の製
造法においては、血液、水溶性蛋白質、色素蛋白質の分
離が不完全であるため、斯る商品価値の高いすり身を得
ることはできなかった。In addition, surimi that is white in color and has no fishy odor and flavor is universally recognized as having commercial value, but in the conventional surimi manufacturing method, separation of blood, water-soluble proteins, and pigmented proteins is incomplete. Therefore, it was not possible to obtain such surimi with high commercial value.
また、得られたすり身の水分は一定であることが望まし
いが、従来のすり身の製造法においては、落し身の鮮度
、処理態様、Ｃａ←Ｍｇ＋＋の存在等によりすり身の水
分が変動してしまい、一定の水分量のすり身を製造する
ことは困難であった。In addition, it is desirable that the moisture content of the obtained surimi is constant, but in conventional surimi manufacturing methods, the moisture content of the surimi fluctuates depending on the freshness of the minced meat, the processing method, the presence of Ca←Mg++, etc. It has been difficult to produce surimi with a constant moisture content.
また、従来のすり身の製造法においては、ロータリース
トレーナ−、スクリュープレス等から逃げた塩溶性蛋白
質を回収することはできないため、塩溶性蛋白質の回収
についての歩留りが悪く、又排水の負荷を軽減すること
はできなかった。In addition, in the conventional surimi manufacturing method, it is not possible to recover the salt-soluble proteins that escaped from the rotary strainer, screw press, etc., so the yield rate for recovering salt-soluble proteins is low, and it is difficult to reduce the load on wastewater. I couldn't do that.
また、従来のすり身の製造方法においては、その最終工
程において、脱水、脱色の目的でＮａＣｌ晒し、脱水の
目的でＣａ”、Ｍｇ ”＋晒しを行うこともあったが、
このようなＣａ＋“Ｊｇ”＋晒しは、筋束に対する晒し
であるため、充分効果がなく、その目的、効果も不明確
なままであった。In addition, in the conventional surimi manufacturing method, in the final step, NaCl exposure was sometimes performed for the purpose of dehydration and decolorization, and Ca'', Mg''+ exposure was sometimes performed for the purpose of dehydration.
Such Ca + "Jg" + exposure is not sufficiently effective because it exposes muscle fascicles, and its purpose and effects remain unclear.
ところで、上述の如き従来の通常のすり身の製造法を改
良するため、特開昭５６−１１７６２号公報においては
、頭部、内臓、皮を除いた魚肉かを水とともに粉砕した
後、得られた粉砕物から、骨、コラーゲン繊維等の未粉
砕残渣を濾別し、しかる後、得られた液相を遠心分離す
るすり身の製造法が提案されている。このすり身の製造
法は、特に従来すり身の製造が最も困難であるとされて
いたオキアミをすり身とすることができ、得られたオキ
アミすり身は助宗すり身の２倍の水を保持する等の優れ
た効果を有する。By the way, in order to improve the conventional method for producing surimi as described above, Japanese Patent Application Laid-Open No. 11762/1983 discloses that the fish meat obtained after removing the head, internal organs, and skin is ground with water. A method for producing surimi has been proposed in which unpulverized residues such as bones and collagen fibers are filtered from the pulverized product, and then the resulting liquid phase is centrifuged. This method of producing surimi makes it possible to make surimi from krill, which has traditionally been considered the most difficult to produce, and the resulting krill surimi has excellent properties such as holding twice as much water as Sukemune surimi. have an effect.
しかしながら、改良された上記のすり身の製造法におい
ても、従来の通常のすり身の製造法と同様に、頭部、内
臓、皮が除かれていない魚体を原料としてはすり身を製
造することができない、特にオキアミについては、その
白筋を原料とした場合には良質のすり身が得られるが、
殻や内皮を含むドレスを原料とした場合は、殻や内皮組
織の諸成分（酵素）がｐＨやカルシウムの溶存と関与し
て、ゲルが全く形成されない。However, even in the above-mentioned improved method for producing surimi, it is not possible to produce surimi using fish bodies from which the head, internal organs, and skin have not been removed, as in the conventional method for producing surimi. In particular, when using krill's white veins as raw material, high-quality surimi can be obtained.
When a dress containing the shell and endothelium is used as a raw material, various components (enzymes) of the shell and endothelium interact with pH and calcium dissolution, and no gel is formed at all.
また、特開昭６１−９２７０号公報においては、常法の
すり身の製造法において、蛋白質分解酵素インヒビター
を添加することにより魚体をそのまますり身とする方法
が開示されているが、斯る方法によらないと、良質のゲ
ル形成能を有するすり身は得られない。In addition, Japanese Patent Application Laid-open No. 61-9270 discloses a method for producing surimi using the conventional method by adding a proteolytic enzyme inhibitor to make surimi from the fish body. Otherwise, surimi with good quality gel-forming ability cannot be obtained.
また、近年、水産′Ｒ源の需要又は供給の悪化に伴って
、シェリーミートを発現する原料魚類の利用が注目され
るようになって来ており、シェリーミートを発現する原
料魚類からすり身を得るべく下記の如き方法が提案され
ている。尚、シェリーミート化とは、魚類に寄生した胞
子虫等に起因して発生し、斑点状又は全体に軟化して所
謂シェリー状となったシェリーミートが形成されるもの
で、これが進行すると著しく商品価値が下がる。そして
、このような原料魚類の魚肉を原料として、常法により
すり身を製造しようとしても、魚肉が溶解してすり身が
全く製造されないか、すり身とは程遠いゲル形成能の著
しく低いすり舟状のものしか得られない。In addition, in recent years, with the deterioration in the demand or supply of seafood 'R sources, the use of raw fish that produce sherry meat has been attracting attention, and surimi can be obtained from raw fish that produce sherry meat. The following methods have been proposed. Furthermore, sherry meat formation is caused by sporozoites parasitic on fish, and sherry meat is formed in spots or throughout the body into a so-called sherry-like appearance, and as this progresses, the quality of the product becomes extremely poor. The value goes down. Even if attempts are made to produce surimi using conventional methods using the fish meat of such raw material fish, the fish meat will dissolve and no surimi will be produced at all, or surimi will be produced in the form of surimi with extremely low gel-forming ability, which is far from surimi. I can only get it.
即ち、特公昭５５−４２８２５号公報においては、シェ
リーミート発現する魚肉に卵白を添加してすり身を製造
することが、又、特開昭５５−１０８２４７号公報にお
いては、シェリーミートを発現する魚肉にチオール系蛋
白分解酵素阻害物質を添加してすり身を！１！ｌ造する
ことが、又、特開昭５６−４２５６７号公報においては
、シェリーミートを発現する魚肉に臭素酸ソーダ、臭素
酸カリウム、塩素酸ソーダ、塩素酸カリウム等又は３Ｈ
試薬を接触させてすり身を製造することが、又、特開昭
５６−８８７９号公報においては、シェリーｌ−トを発
現する魚肉に、亜硝酸塩、亜塩素酸塩、次亜塩素酸又は
その塩、臭素酸塩、二酸化塩素、過酸化水素、過酸化ベ
ンゾイル、過硫化アンモニウム、酸化カルシウム、みょ
うばんを添加してすり身を製造することが提案されてい
る。That is, in Japanese Patent Publication No. 55-42825, egg white is added to fish meat expressing sherry meat to produce surimi, and in Japanese Patent Publication No. 55-108247, surimi is produced by adding egg white to fish meat expressing sherry meat. Surimi with the addition of thiol-based protease inhibitors! 1! In addition, in JP-A-56-42567, sodium bromate, potassium bromate, sodium chlorate, potassium chlorate, etc., or 3H
In Japanese Patent Application Laid-Open No. 56-8879, it is known that surimi is produced by contacting a reagent with nitrite, chlorite, hypochlorous acid or a salt thereof in fish meat that expresses sherry. It has been proposed to produce surimi by adding , bromate, chlorine dioxide, hydrogen peroxide, benzoyl peroxide, ammonium persulfide, calcium oxide, and alum.
しかしながら、上記公報において提案されたすり身の製
造法は、何れも、良質のゲル形成能を有するすり身を製
造する上で問題がある。例えば、特公昭５５−４２８２
５号公報における如く、シェリーミート発現する魚肉に
卵白を添加して製造されたすり身は、これを蒲鉾等の水
産練製品とした場合、卵白自体の熱凝固特性、即ち、共
存分子の凝集熱凝固により見掛けの保水性が向上するが
、形成されたゲルは、生臭味、硫化水素臭等がある上、
脆さが強＜、清らかな、伸びのある弾力が、卵白の添加
賢の増大と共に低下すると云う問題がある。However, all of the methods for producing surimi proposed in the above-mentioned publications have problems in producing surimi having good quality gel-forming ability. For example, Tokuko Sho 55-4282
As described in Publication No. 5, when the surimi produced by adding egg white to fish meat expressing sherry meat is made into a fish paste product such as kamaboko, the thermal coagulation property of the egg white itself, that is, the coagulation thermal coagulation of coexisting molecules. Although this improves the apparent water retention capacity, the formed gel has a fishy taste, hydrogen sulfide odor, etc.
There is a problem that the brittleness is strong, and the clear and elastic elasticity decreases as the amount of egg white added increases.
また、食品、特に魚介類のマスキング（脱臭）方法とし
ては、体系的に解析、解明された方法はなく、主として
天然物による経験的知識の類積による方法が知られてい
る０例えば、ドジョウの土臭さに対するゴボウのマスキ
ング効果、魚の生臭さに対する牛乳のマスキング効果、
麹菌によるフレーバリング効果、香辛料によるマスキン
グ、フレーバリング効果等の伝統的な手法が知られてい
る。しかしながら、食品、特に魚介類へのマスキング（
脱臭）剤の添加は、通常、素材段階で使用されずに最終
調理段階で行われていた。Furthermore, there is no method that has been systematically analyzed or elucidated as a method for masking (deodorizing) foods, especially seafood, and methods based mainly on the analogy of empirical knowledge using natural products are known. The masking effect of burdock on the earthy odor, the masking effect of milk on the fishy odor of fish,
Traditional methods such as flavoring effect using koji mold, masking using spices, and flavoring effect are known. However, masking of foods, especially seafood (
The addition of deodorizing agents is usually not done at the material stage, but at the final cooking stage.
従って、本発明の第１の目的は、上記の問題点を解決す
ることであり、魚体をそのまますり身としたり、従来法
ではすり身となし得なかった魚介類をすり身としたり、
シェリーミートを発現する魚介類をすり身とすることが
でき、工程の省力化、歩留り向上、未刊用′ＲｔＡの活
用を図ることができる新規なすり身の製造法を提供する
ことにある。Therefore, the first object of the present invention is to solve the above-mentioned problems.
It is an object of the present invention to provide a novel method for producing surimi, which allows seafood expressing sherry meat to be made into surimi, thereby saving labor in the process, improving yield, and making use of unpublished RtA.
また、本発明の第２の目的は、塩溶性蛋白質の完全な分
離を行い、それによって良質のすり身を製造することが
できる新規なすり身の製造法を提供することにある。A second object of the present invention is to provide a novel method for producing surimi that can completely separate salt-soluble proteins and thereby produce high-quality surimi.
また、本発明の第３の目的は、魚肉蛋白質を高温となら
、ないように処理し、それによって魚肉蛋白質の温度安
定性を維持し且つ塩溶性蛋白質の活性を維持し、以て良
質のすり身を！ｉ！ｌ造することができる新規なすり身
の製造法を提供することにある。The third object of the present invention is to process fish protein so as not to expose it to high temperatures, thereby maintaining the temperature stability of fish protein and the activity of salt-soluble protein, thereby producing high quality surimi. of! i! The purpose of the present invention is to provide a new method for producing surimi that can be produced in large quantities.
また、本発明の第４の目的は、塩溶性以外のゲル阻害性
のある水溶性蛋白質等の魚肉蛋白質の殆ど総てを短時間
に除去し、それによって塩溶性蛋白質の活性を維持し、
以て良質のすり身を製造することができる新規なすり身
の製造法を提供することにある。Further, the fourth object of the present invention is to remove almost all of the fish meat proteins such as water-soluble proteins with gel-inhibiting properties other than salt-soluble in a short time, thereby maintaining the activity of the salt-soluble proteins.
It is an object of the present invention to provide a new method for producing surimi by which high-quality surimi can be produced.
また、本発明の第５の目的は、水分が８０〜９０％にコ
ントロールされた商品価値の高い良質のすり身を歩留り
良く製造することができる新規なすり身の製造法を提供
することにある。Furthermore, a fifth object of the present invention is to provide a novel method for producing surimi that can produce high-quality surimi with high commercial value and a good yield with a moisture content controlled at 80 to 90%.
また、本発明の第６の目的は、魚臭がな（呈味及び色調
の改善された商品価値の高い良質のすり身を製造するこ
とができる新規なすり身の製造法を提供することにある
。A sixth object of the present invention is to provide a novel method for producing surimi that has a fishy odor (improved taste and color tone) and is of high quality and has high commercial value.
また、本発明の第７の目的は、塩溶性蛋白質の殆ど総て
を回収を回収し、それによって排水負担の軽減を図るこ
とができる新規なすり身の製造法を提供することにある
。A seventh object of the present invention is to provide a new method for producing surimi that can recover almost all of the salt-soluble proteins, thereby reducing the burden on wastewater.
また、本発明の第８の目的は、すり身の製造工程の抜本
的改善及び工程の簡略化を図ることができ、イニシャル
コスト及びランニングコストを著しく軽減することがで
きる新規なすり身の製造法を提供することにある。Furthermore, an eighth object of the present invention is to provide a new surimi manufacturing method that can drastically improve and simplify the surimi manufacturing process, and can significantly reduce initial costs and running costs. It's about doing.
また、本発明の第９の目的は、すり身の製造工程をクロ
ーズドシステム化して商品価値のある良質のすり身を製
造することができる新規なすり身の製造法を提供するこ
とにある。A ninth object of the present invention is to provide a novel method for producing surimi that can produce high-quality surimi with commercial value by converting the surimi production process into a closed system.
また、本発明の第１０の目的は、目的に応じて良質のす
り身乃至ミンスドミートの多目的で選択的製造を歩留り
良く製造することができる新規なすり身の製造法を提供
することにある。A tenth object of the present invention is to provide a novel method for producing surimi that can selectively produce high-quality surimi or minced meat for various purposes and with high yield depending on the purpose.
また、本発明の第１１の目的は、オキアミすり身の製造
法を確立することができる新規なすり身の製造法を提供
することにある。Furthermore, an eleventh object of the present invention is to provide a novel method for producing krill surimi, which can establish a method for producing krill surimi.
本発明によれば、上記目的は、魚体又は魚肉を水ととも
に粉砕する粉砕工程と、該粉砕工程で得られた粉砕物を
濾過して該粉砕物から小骨、皮、内臓片及び結締組識等
の未粉砕物を除去する濾過工程と、該濾過工程で得られ
た液相を遠心分離し沈Ｑ区分を得る遠心分離工程と、該
遠心分離工程で得られた沈澱区分に必要に応じ添加物を
添加混合する添加混合工程と、何れかの上記工程におい
て哺乳類の乳成分を添加する乳成分添加工程とからなる
ことを特徴とするすり身の製造法を提供することにより
達成される。According to the present invention, the above object includes a crushing step of crushing the fish body or fish meat together with water, and filtering the crushed material obtained in the crushing step to extract small bones, skin, visceral pieces, and compact tissue from the crushed material. A filtration step for removing unpulverized matter, a centrifugation step for centrifuging the liquid phase obtained in the filtration step to obtain a precipitate Q fraction, and adding additives as necessary to the precipitate fraction obtained in the centrifugation step. This is achieved by providing a method for producing surimi characterized by comprising an addition and mixing step of adding and mixing a surimi, and a milk component addition step of adding a mammalian milk component in any of the above steps.
以下、本発明のすり身の製造法をその実施態様により詳
述する。Hereinafter, the method for producing surimi of the present invention will be explained in detail by means of its embodiments.
本発明で用いられる原料魚類としては、従来のすり身の
原料として用いられていた助宗鱈、ぐち類、鰯、サバ類
及びハモ類等の魚介類を総て挙げることができる他、ム
゛ネダラ、ソユダラ、鯉、オキアミ、イカ、なまこ、ク
ルマエビ、ヘイク、メルルーサ、ノトセニア等の魚介類
、中でも過去寄生虫によるシェリーミートの発現等のた
めにすり身になし得なかった原料魚類を特筆することが
できる。又、本発明を実施する際のこれらの原料魚類の
形態は、落し身（魚肉）のみに限らず、魚体そのままで
あっても良い。The raw material fish used in the present invention include all the seafood conventionally used as raw materials for surimi, such as Sukemune cod, croaker, sardine, mackerel, and conger conger, as well as muned cod, Seafood such as soy cod, carp, krill, squid, sea cucumber, prawn, hake, hake, notocenia, etc., and especially fish that could not be used as raw material for surimi due to the development of sherry meat due to parasites in the past, can be particularly mentioned. In addition, the form of these raw fish in carrying out the present invention is not limited to only ground meat (fish meat), but may be the whole fish itself.
また、本発明は、哺乳類の乳成分をプロテアーゼインヒ
ビターとして使用するもので、斯る、哺乳類の乳成分と
しては、牛乳、手孔等の全脂乳又は調整されたコンデン
スミルク等を希釈したものでも良いが、実用上は取扱い
の簡便性から脱脂乳又は脱脂粉乳が好ましい。脱脂乳又
は脱脂粉乳は、乳糖を含まないもの又は乳糖を含んだも
のでも、又は乳糖を添加調製したものでも有効である。In addition, the present invention uses mammalian milk components as a protease inhibitor, and such mammalian milk components may include diluted whole milk such as cow's milk, tekan, etc., or adjusted condensed milk, etc. However, skim milk or skim milk powder is preferred from the viewpoint of ease of handling. Skim milk or skim milk powder that does not contain lactose, contains lactose, or is prepared by adding lactose is also effective.
又、脱脂乳から！ｌＩ製されたチーズ様の熟成加工され
たものも、そのプロテアーゼ活性阻害す１果は若干弱い
が、実用上有効である。Also, from skim milk! Cheese-like ripened products produced by II are also practically effective, although their ability to inhibit protease activity is somewhat weak.
上記乳成分は、乳糖、ソルビトール等の糖及び糖アルコ
ールとの共存下で、その効果が安定しており、又、他の
インヒビター、例えば卵白、脱脂大豆粉又はその精製イ
ンヒビター、及び微生物由来インヒビターとの共存下で
も、阻害剤相互の相殺性はなく、魚肉に強いプロテアー
ゼ活性のある場合は、寧ろ相加的、相乗的又は補完的に
プロテアーゼ活性の阻害効果を示す。The above milk components have stable effects in the coexistence with sugars and sugar alcohols such as lactose and sorbitol, and also with other inhibitors such as egg white, defatted soybean flour or its purified inhibitor, and microbial-derived inhibitors. Even in the coexistence of these inhibitors, the inhibitors do not cancel each other out, and if fish meat has strong protease activity, they exhibit an additive, synergistic, or complementary inhibitory effect on protease activity.
又、上記乳成分は、ｐＨについては４．５〜８．５の広
領域で有効に作用し、又、触媒としての二価金属による
乳成分の作用への影響については、生体由来の微量のｃ
ａ ”、Ｍｇ＋＋等の存在下では、何等影響がなく、
特にＣａ ”については、過剰添加による弾力（応力）
増強効果が認められる。In addition, the above-mentioned milk components act effectively in a wide range of pH from 4.5 to 8.5, and the effects of divalent metals as catalysts on the action of milk components are limited to minute amounts of biological origin. c.
a”, in the presence of Mg++, etc., there is no effect,
Especially for Ca'', elasticity (stress) due to excessive addition
A reinforcing effect is observed.
このように上記乳成分は、生化学的に広範に安定である
と共に、プロテアーゼ活性の阻害効果が高いもので、し
かも各種の複雑な成分分画を必要とせずに、実用上、乳
、脱脂乳、脱脂粉乳、加工乳等の食品の形感をとどめた
ままで利用できる。In this way, the above-mentioned milk components are biochemically stable over a wide range of conditions, have a high inhibitory effect on protease activity, and can be used practically without the need for various complicated component fractionations. , skim milk powder, processed milk, etc. can be used while retaining their texture.
併せて、本発明に用いる乳成分は、卵白インヒビターと
は異なり、ゲル構造に寄与しない成分組成でありながら
、プロテアーゼ活性阻害に寄与するので、魚肉の弾力、
保水性について物性的変化（変質）を伴わない効果もあ
る。ｆｆｌ？ち、卵白は、それ自体のｖＪ！凝固特性、
即ち、共存分子の凝！Ｊ熱凝固により見掛けの保水性が
向上するが、魚肉に卵白を添加して得られたすり身を用
いて製造した水産練製品のゲルは、脆さが強く、滑らか
な、伸びのある弾力が、添加料の増大と共に低下すると
云う欠点が認められるのに対し、本発明で用いる乳成分
は、このようなことがなく、食品物性的に、保水性、弾
力性に対して影響を示さない特徴がある。In addition, unlike egg white inhibitors, the milk component used in the present invention has a component composition that does not contribute to the gel structure, but it contributes to inhibiting protease activity, so it improves the elasticity of fish meat.
There is also an effect that does not involve any physical change (alteration) in terms of water retention. ffl? Tch, egg white is its own vJ! coagulation properties,
In other words, coagulation of coexisting molecules! J Heat coagulation improves the apparent water retention capacity, but the gel of seafood paste products made using surimi obtained by adding egg white to fish meat has strong brittleness, smoothness, and elasticity. In contrast, the milk component used in the present invention has the disadvantage that it decreases as the amount of additives increases, but the milk component used in the present invention does not have this problem and has the characteristic that it does not affect water retention and elasticity in terms of food physical properties. be.
更に、上記乳成分は、保水性、弾力性の物性面と併せて
、卵白インヒビター処理による生臭味、硫化水素臭う（
なく、食品の本質条件である色味臭の同時改善効果も認
められものである。Furthermore, the above milk components have physical properties such as water retention and elasticity, as well as a fishy taste and hydrogen sulfide odor due to egg white inhibitor treatment (
Moreover, it was also observed that it simultaneously improved color and odor, which is an essential condition of food.
上記乳成分の添加工程は、前記粉砕工程、前記濾過工程
、前記遠心分離工程及び前記添加混合工程（脱気工程も
含む）の何れの工程においても実施できる。このような
乳成分の添加により、プロテアーゼの活性阻害効果を著
しく高めることができ、得られるすり身の食品５条件（
Ｏｉ！水、弾力、色調、呈味、除臭）を著しく高めるこ
とができる。The milk component addition step can be carried out in any of the pulverization step, the filtration step, the centrifugation step, and the addition and mixing step (including the deaeration step). By adding such milk components, the effect of inhibiting protease activity can be significantly increased, and the resulting surimi food can be prepared under five conditions (
Oi! (water, elasticity, color tone, taste, deodorization) can be significantly improved.
又、上記乳成分の添加方法には特に制限はないが、粉砕
工程に先立って添加する場合且つ原料魚類がフィレー〜
ダイスカットの状態よりも加工が進んでいない状態では
、；蓼漬又は筋肉にインジェクションする方法を用いる
のが好ましく、原料魚類の加工がミンチ又はミンチの状
態よりも進んでいる場合には、単純に乳成分を所要量添
加混合する方法を用いることができる。There are no particular restrictions on the method of adding the milk component, but if it is added prior to the pulverization process and the raw fish is from fillet to
When the processing is less advanced than the diced state, it is preferable to use the pickling method or the injection method into the muscle, and when the raw material fish is minced or more advanced than the minced state, simply A method of adding and mixing a required amount of milk components can be used.
又、上記乳成分の添加量は、使用する乳成分の種類によ
っても異なるが、使用する原料魚類の筋肉又は組織中の
プロテアーゼ及びプロテアーゼ類似酵素の保有状態、保
有原因、保有量、その活性、更に原料魚類の漁場、漁期
変化に合わせて、即ちその強弱（活性）、多少（量）に
合わせて、通常、原料魚類の魚肉（魚肉成分）１００ｆ
ｆ１部に対し０．０１〜５０重量部（固形分として）の
範囲から適宜選択される０例えば、脱脂粉乳、脱脂乳の
場合、０．０５〜１０重量部（固形分として）の範囲か
ら適宜選択するのが好ましい。In addition, the amount of the above-mentioned milk components added varies depending on the type of milk component used, but it depends on the state of retention, cause of retention, amount, and activity of protease and protease-like enzymes in the muscles or tissues of the raw material fish used. The fish meat (fish meat component) of the raw material fish is usually 100 f depending on the fishing ground and fishing season of the raw material fish, that is, its strength (activity) and amount (amount).
For example, in the case of skim milk powder or skim milk, 0.05 to 10 parts by weight (as solid content) is appropriately selected from the range of 0.01 to 50 parts by weight (as solid content) per part f. Preferably.
尚、上記遠心分離工程後に該遠心分離工程で得られた沈
澱区分に乳成分を添加する場合、その添加量は、前記の
範囲内であることには変わりはないが、上記粉砕工程で
添加する場合の添加量よりも多くするのが好ましい。In addition, when adding a milk component to the precipitate obtained in the centrifugation step after the centrifugation step, the amount added is still within the above range, but it is added in the pulverization step. It is preferable to add more than the amount added in the case.
次に、本発明のすり身の製造法における、上記した乳成
分添加工程以外の工程について詳述する。Next, steps other than the above-described milk component addition step in the surimi manufacturing method of the present invention will be described in detail.
本発明のすり身の製造法の実施に際しては、先ず、原料
魚類を、水とともに粉砕する粉砕工程を実施する。粉砕
の程度は、原料魚類が落し身（直径３〜１．０ Ｎｍ）
乃至筋原繊維のレベルまで粉砕されるような範囲で適宜
選択されるが、特に従来法の筋束レベルを超え、従来法
では塩溶性蛋白質の回収が不可能であった筋原繊維のレ
ベルに近づける程、従来法では完全分離できなかった筋
束間の水溶性蛋白質等のゲル阻害性因子の分離（分画）
が容易となるため、そのようにすることが好ましい・又
・斯る粉砕においては、原料魚肉をそのまま粉砕せずに
水とともに粉砕するため発熱が生じ難い。When carrying out the method for producing surimi of the present invention, first, a pulverization step is carried out in which raw fish is pulverized together with water. The degree of crushing is as follows:
It is selected as appropriate within the range of pulverization to the level of myofibrils, but especially to the level of myofibrils, which exceeds the muscle bundle level of conventional methods and from which it was impossible to recover salt-soluble proteins with conventional methods. The closer you get, the more gel-inhibitory factors such as water-soluble proteins between muscle bundles that could not be completely separated using conventional methods can be separated (fractionated).
It is preferable to do this because it facilitates the grinding. In addition, in such grinding, the raw fish meat is not ground as it is, but is ground together with water, so that heat generation is less likely to occur.
上記水の使用量は、原料魚類の好ましくは等量乃至１０
倍量、更に好ましくは３〜５倍量である。The amount of water used is preferably equivalent to the amount of raw material fish to 10%
It is twice the amount, more preferably 3 to 5 times the amount.
この範囲で水を使用することにより、加水量に関連して
、得られるすり身の色調、魚臭、旨味を従来品に比べて
著しく改善することができ、塩溶性蛋白質の回収率で９
５％を超えさせることができ、且つ塩溶性蛋白質の酵素
活性も従来品よりも高い値とすることができる。水の使
用量が原料魚類の等量未満であると、このような効果は
得られ難く、原料魚類の１０倍量を超えて加水しても、
加水量に比例した効果は得られ難く実用的ではない。By using water within this range, the color tone, fishy odor, and flavor of the resulting surimi can be significantly improved compared to conventional products, and the recovery rate of salt-soluble protein is 9.
5%, and the enzymatic activity of salt-soluble proteins can be made higher than that of conventional products. If the amount of water used is less than the equivalent amount of raw material fish, it is difficult to obtain such effects, and even if water is added in an amount exceeding 10 times the amount of raw material fish,
It is difficult to obtain an effect proportional to the amount of water added and is not practical.
また、上記水は、脱水率の向上、塩溶性蛋白質の分離及
びゲル阻害性因子の溶出による塩溶性蛋白質の回収率の
向上、脱色、脱臭のため、そのイオン強度を調整するこ
とができる。好ましいイオン強度は、０．００１〜０．
１０であり、更に具体的には、脱水率の向上、塩溶性蛋
白質の回収率の向上の面では０．００２〜０．０８に調
整し、又脱色、脱臭の面では０．００１〜０．１０に調
整するのが好ましい、イオン強度が０．００１未満では
効果が得られ難く、０．１０を超えてイオン強度を高め
ても、脱水性を低下させて逆効果である。又、イオン強
度の調整は、ゲル阻害性酵素の増大を抑え、又粉砕によ
る表面積の増大、即ち水分含量の増大に対処するもので
、このようなイオン強度の調整による効果は、前記粉砕
により前記魚介類原料が筋原繊維レベルまで粉砕される
場合により効果的に発揮される。又、水のイオン強度の
調整は洗浄効果も有している。又、イオン強度の調整に
は、ＮａＣ１゜ＫＣＩ 、 ＣａＣ１、門ｇｃｌ 、
リン酸塩等が適宜選択して使用される。尚、脱色に
関しては、イオン強度の調整によって血液の溶解及び肉
色素の熔解を効果的に行うことができるが、更に、皮下
色素細胞（色素蛋白質）の脱色を完全に行うためには、
ｐｉシフト法を併用するのが好ましい、ｐＨシフト法は
、例えば、最初にｐＨ８，０〜８．５として沈澱を回収
後、ρ■６．８〜７．０として再度沈澱を回収すること
により行うことができる。Further, the ionic strength of the water can be adjusted in order to improve the dehydration rate, improve the recovery rate of salt-soluble proteins through separation of salt-soluble proteins and elution of gel-inhibiting factors, and decolorize and deodorize. The preferred ionic strength is 0.001-0.
More specifically, it is adjusted to 0.002 to 0.08 in terms of improving the dehydration rate and recovery rate of salt-soluble proteins, and 0.001 to 0.08 in terms of decolorization and deodorization. It is preferable to adjust the ionic strength to 10. If the ionic strength is less than 0.001, it is difficult to obtain an effect, and even if the ionic strength is increased beyond 0.10, the dehydration property is reduced and has the opposite effect. Adjustment of ionic strength suppresses the increase in gel-inhibiting enzymes and also copes with the increase in surface area due to pulverization, that is, the increase in water content. It is more effective when the seafood raw materials are pulverized to the level of myofibrils. Adjustment of the ionic strength of water also has a cleaning effect. In addition, to adjust the ionic strength, NaC1゜KCI, CaC1, gate gcl,
Phosphates and the like are appropriately selected and used. Regarding decolorization, it is possible to effectively dissolve blood and meat pigment by adjusting the ionic strength, but in order to completely decolorize subcutaneous pigment cells (pigment proteins),
It is preferable to use the pi shift method in combination.The pH shift method is carried out, for example, by first collecting the precipitate at a pH of 8.0 to 8.5, and then collecting the precipitate again at a pH of 6.8 to 7.0. be able to.
また、前記水には、前述の如くプロテアーゼインヒビタ
ーとしての乳成分として例示したもの以外のプロテアー
ゼインヒビター及び／又はキレート剤を添加できる。こ
のような添加剤の添加により、ラウンド、ドレス等の落
し身に加工される以前の処理段階の原料魚類を使用した
ことによるゲル阻害性酵素の発現又は作用をいくらか抑
える（ブロック又はキレートする）ことができる、この
ような添加剤及び前記乳成分を添加しない場合、特にラ
ウンド乃至ドレスでは筋肉蛋白の熔解又はゼリー強度は
殆ど得られない。Moreover, as mentioned above, protease inhibitors and/or chelating agents other than those exemplified as milk components as protease inhibitors can be added to the water. By adding such additives, it is possible to somewhat suppress (block or chelate) the expression or action of gel-inhibiting enzymes caused by the use of raw fish at the processing stage before being processed into round, dress, etc. If such additives and the above-mentioned milk components are not added, the melting or jelly strength of the muscle protein will hardly be obtained, especially in rounds or dresses.
前記の乳成分以外のプロテアーゼインヒビターとしては
、微生物、大豆、馬鈴薯、卵白等に含まれるトリプシン
インヒビター、ペプシンインヒビター、キモトリプシン
インヒビター等のプロテアーゼインヒビター、特にトリ
プシンインヒビターが有効である。その添加量は、前記
乳成分の使用量にもよるが、例えば、トリプシンインヒ
ビター（ジグ４社１１Ｓ）の場合、０．３〜３０００μ
ｇ／ｍｌとするのがゲル阻害性酵素の活性をブロックす
る上で好ましい。As protease inhibitors other than milk components, protease inhibitors such as trypsin inhibitors, pepsin inhibitors, and chymotrypsin inhibitors contained in microorganisms, soybeans, potatoes, egg whites, etc., particularly trypsin inhibitors, are effective. The amount added depends on the amount of the milk component used, but for example, in the case of trypsin inhibitor (Jig 4 Company 11S), it is 0.3 to 3000μ.
g/ml is preferable in terms of blocking the activity of gel-inhibiting enzymes.
また、上記キレート剤としては、ＥＤＴＡ、ＥＧＴＡ、
フィチン酸、クエン酸、リン酸、ポリリン酸等が挙げら
れる。その添加量は、前記乳成分の使用量にもよるが、
水及び魚肉中（骨、殻、内臓を含む）から溶出する重金
属をキレートし、併せてこれによりゲル阻害性酵素の活
性（付活）をブロックする上で、例えばＥＤＴＡについ
ては１〜１０００μＭとするのが好ましい。In addition, the above-mentioned chelating agents include EDTA, EGTA,
Examples include phytic acid, citric acid, phosphoric acid, polyphosphoric acid, and the like. The amount added depends on the amount of the milk component used, but
In order to chelate heavy metals eluted from water and fish meat (including bones, shells, and internal organs) and to block the activity (activation) of gel-inhibiting enzymes, for example, EDTA is set at 1 to 1000 μM. is preferable.
上記プロテアーゼインヒビター及び上記キレート剤は併
用することができる。The above protease inhibitor and the above chelating agent can be used together.
次いで、前記粉砕により得られた粉砕物を濾過し該粉砕
物から小骨、殻、内皮、外皮及び結締組織等の未粉砕物
を除去して液相を得る濾過工程を実施する。この濾過に
より基質蛋白質が完全に除去される。Next, a filtration step is performed in which the pulverized material obtained by the pulverization is filtered and unpulverized materials such as small bones, shells, inner skin, outer skin, and connective tissue are removed from the pulverized material to obtain a liquid phase. This filtration completely removes the substrate protein.
前記粉砕、上記濾過は、リファイナー、マスコロイダー
及びスパイラルセパレーク−、ホモジナイザー等を用い
、短時間で行うことができる。The pulverization and filtration can be carried out in a short time using a refiner, mass colloid, spiral separator, homogenizer, etc.
しかる後、上記の如くして得られ′た液相を遠心分離し
沈澱区分を得る遠心分離工程を実施する。Thereafter, the liquid phase obtained as described above is centrifuged to obtain a precipitate fraction.
この遠心分離は、粉砕による表面積の増大、即ち水分含
量の増大に対処するもので、使用する遠心分離機には特
に制限はないが、連続的且つ短時間（数秒乃至２分間程
度）処理を可能にする上で、デカンクーを用いるのが特
に好ましい。遠心分離に際し、液相に付与する遠心力は
、１００ＯＧを下回っても、液厚、差速及び流量を変化
させれば、好ましい結果が得られることもあるが、実用
上は１００００以上の遠心力で分離することが、歩留り
、水分等の観点から望ましく、寧ろ、斯る遠心力以上の
遠心力で、種々の条件を選択することにより、目的とす
る水分レベルの沈澱区分、即ちすり身が容易に得られる
。又、１００ＯＧ以上の遠心力で分離すれば、含水率７
５〜９０％に脱水された良質の沈澱区分、即ちすり身を
容易に得ることができる。This centrifugation deals with the increase in surface area due to pulverization, which means an increase in water content. There are no particular restrictions on the centrifugal separator used, but continuous and short-term processing (about a few seconds to 2 minutes) is possible. It is particularly preferable to use decancou. During centrifugation, even if the centrifugal force applied to the liquid phase is less than 100OG, favorable results may be obtained by changing the liquid thickness, differential speed, and flow rate; however, in practice, a centrifugal force of 10,000OG or more is required. From the viewpoint of yield, moisture, etc., it is preferable to separate the surimi with a centrifugal force higher than the centrifugal force. can get. In addition, if separated using a centrifugal force of 100OG or more, the water content will be 7.
Good quality precipitated fraction, ie surimi, dehydrated to 5-90% can be easily obtained.
上記遠心分離においては、連続且つ短時間の遠心分離に
より、塩溶性蛋白質の温度上昇を抑えその活性を維持す
ることができるため、良質のすり身が得られる。又、上
記遠心分離においては、ゲル阻害性因子である水溶性蛋
白質を完全に除去することができ、且つ色素、臭成分も
水溶状にして分離することができるため、色が白く旨味
があり魚臭のない良質のすり身が得られる。又、遠心分
離は、比重差による分別（分画）のため、前記粉砕が筋
原繊維のレベルまで行われていても、筋原繊維の大小に
拘わらず、塩溶性蛋白質を略完全に向収してその歩留り
を向上させることができる。In the above-mentioned centrifugation, continuous and short-time centrifugation makes it possible to suppress the rise in temperature of the salt-soluble protein and maintain its activity, so that good quality surimi can be obtained. In addition, in the above-mentioned centrifugation, water-soluble proteins, which are gel-inhibiting factors, can be completely removed, and pigments and odor components can also be separated in water-soluble form, resulting in white-colored, flavorful fish. Good quality surimi without odor can be obtained. Furthermore, since centrifugation involves fractionation based on the difference in specific gravity, even if the pulverization is carried out to the myofibril level, salt-soluble proteins can be almost completely absorbed regardless of the size of the myofibrils. This can improve the yield.
また、本発明のすり身の製造法においては、脱臭を更に
効果的にするため、卵白等の動物性蛋白質（卵白等から
の抽出水溶性成分）又は青菜、ゴボウ、玉葱等の植物エ
キス（植物エキス成分）、マルトールＲ（お茶ガラ、甘
草等の植物焙焼物からの抽出物）等の植物性成分をマス
キング剤として使用することができる。このマスキング
剤は、前記水又は上記の如くして得られた沈澱区分に添
加混合（添加物の添加混合工程）して使用するが、前者
の方がより効果的である。マルトールをマスキング剤と
して使用する場合のその添加量は、水中には０．０１〜
０．２重量％、すり身には０．１〜ｌ。In addition, in the method for producing surimi of the present invention, in order to make deodorization more effective, animal proteins such as egg white (water-soluble components extracted from egg white, etc.) or plant extracts (plant extracts) such as green vegetables, burdock, onions, etc. As a masking agent, a botanical component such as Maltol R (an extract from roasted plants such as tea grounds and licorice) can be used as a masking agent. This masking agent is used by adding and mixing it to the water or the precipitate obtained as described above (additive addition and mixing step), but the former is more effective. When maltol is used as a masking agent, the amount added in water is 0.01~
0.2% by weight, 0.1-1 for surimi.
０重量％とするのが効果的である。尚、マスキング剤は
、すり身を更に加工して蒲鉾等の練製品にする際にも添
加しても良いが、その効果は最も小さく、しかも、マル
トールの場合、０．６〜２．５重量％添加する必要があ
る。It is effective to set it to 0% by weight. Incidentally, a masking agent may be added when the surimi is further processed to make a paste product such as kamaboko, but its effect is the least, and in the case of maltol, it is 0.6 to 2.5% by weight. need to be added.
また、本発明のすり身の製造法においては、前記水又は
前記沈澱区分に、糖又は糖アルコールを添加混合するこ
とができる。沈澱区分に糖又は糖アルコールを添加混合
（添加物の添加混合工程）する場合の効果は、公知の冷
凍変性防止効果である。このような冷凍変性防止効果を
発揮させるための糖又は糖アルコールの添加量は、好ま
しくは１〜１０重量％、更に好ましくは５〜１０重量％
である。一方、水中への糖又は糖アルコールを添加する
と、キレート剤やプロテアーゼインヒビターを用いた場
合の効果と同様な効果、部ち、水溶性蛋白質によるゲル
阻害の防止効果を発揮でき、又、脱水率を向上させるこ
とができると共に、得られるすり身のゲル強度を向上さ
せることができることを本発明者は知見した。これは、
塘又は糖アルコールを前記水中へ添加することにより、
糖又は糖アルコールと粉砕中の魚肉蛋白分子表面とが水
素結合し、この水素結合がゲル阻害性因子をブロックす
る作用、及び糖又は糖アルコールのキレート作用による
ものと考えられる。水中への糖又は糖アルコール、例え
ばソルビットの添加量は、好ましくは１〜１０重量％、
更に好ましくは１．０〜５．０重量％である。水中への
糖又は塘アルコールの添加量は、少な過ぎると効果がな
く、多過ぎても糖によるイオン強度の上昇のためか、ゲ
ル強度が低下し、且つ塩溶性蛋白質の回収量が減少する
ため好ましくない。Furthermore, in the method for producing surimi of the present invention, sugar or sugar alcohol can be added and mixed into the water or the precipitate. The effect of adding and mixing sugar or sugar alcohol to the precipitate section (additive addition and mixing step) is the known freezing denaturation prevention effect. The amount of sugar or sugar alcohol added to exhibit such a freezing denaturation prevention effect is preferably 1 to 10% by weight, more preferably 5 to 10% by weight.
It is. On the other hand, when sugar or sugar alcohol is added to water, it is possible to have the same effect as when using a chelating agent or protease inhibitor, as well as to prevent gel inhibition caused by water-soluble proteins, and also to reduce the dehydration rate. The present inventor has found that it is possible to improve the gel strength of the obtained surimi. this is,
By adding tong or sugar alcohol to the water,
This is thought to be due to hydrogen bonding between the sugar or sugar alcohol and the surface of the fish meat protein molecule being ground, and this hydrogen bond blocking the gel-inhibiting factor and the chelating effect of the sugar or sugar alcohol. The amount of sugar or sugar alcohol, such as sorbitol, added to water is preferably 1 to 10% by weight,
More preferably, it is 1.0 to 5.0% by weight. If the amount of sugar or alcohol added to water is too small, it will have no effect, and if it is too large, the gel strength will decrease, probably due to the increase in ionic strength due to sugar, and the amount of salt-soluble protein recovered will decrease. Undesirable.
以上詳述した如く、本発明のすり身の製造法は、原料魚
類を水とともに粉砕して液相となしこれを！ａし且つ遠
心分離するという液相分離法を採用したもので、落し身
を水晒しｌ＆裏裏波して脱水するという固相分離法によ
る常法の従来のすり身の製造法とは本質的に異なるもの
である。換言すれば、従来法では、水晒しによる落し身
からの水溶性蛋白質の除去、裏漉しによる落し身からの
基質蛋白質の除去、加圧による落し身からの塩溶性蛋白
質の分離という順序で魚肉蛋白質を処理しているのに対
し、本発明のすり身の製造法では、水中での原料魚類の
粉砕による塩溶性蛋白質、水溶性蛋白質及び基質蛋白質
の分離、濾過による分離された基質蛋白質の除去、遠心
分離による水溶性蛋白質の除去及び塩溶性蛋白質の回収
という順序で原料魚類蛋白質を処理しているから、本発
明法の処理態様は従来法の処理！３様と本質的に異なっ
ており、しかも、従来法では、各種蛋白質の分離又は除
去を完全に行い得ずしかも処理に時間を要し且つ処理中
に発熱も生じるのに対し、本発明のすり身の製造法では
、プロテアーゼインヒビターとしての乳成分の添加等と
相俟ち、各種蛋白質の分離又は除去を、発熱を生じるこ
となく短時間に完全、確実且つ容易に行い得るから、効
果の面においても、本発明のすり身の製造法は従来法と
本質的に異なっている。従って、本発明のすり身の製造
法によれば、・原料魚類の臭成分、色素成分及び不味成
分を水溶化してこれを分離することが可能である。As detailed above, the method for producing surimi of the present invention involves grinding raw fish together with water to form a liquid phase. This method uses a liquid phase separation method that involves drying and centrifuging the fish, which is essentially different from the conventional method of producing surimi, which uses a solid phase separation method that involves exposing the minced meat to water and then dehydrating it. They are different. In other words, in the conventional method, fish meat proteins are removed in the following order: water-soluble proteins are removed from the ground meat by soaking in water, substrate proteins are removed from the ground meat by straining, and salt-soluble proteins are separated from the ground meat by pressurization. In contrast, the method for producing surimi of the present invention involves separation of salt-soluble proteins, water-soluble proteins, and substrate proteins by crushing raw fish in water, removal of separated substrate proteins by filtration, and centrifugation. Since the raw fish protein is processed in the order of removing water-soluble proteins and recovering salt-soluble proteins, the processing mode of the present method is similar to that of conventional methods! In addition, the conventional method cannot completely separate or remove various proteins, takes time to process, and generates heat during the process, whereas the surimi of the present invention In this manufacturing method, together with the addition of milk components as protease inhibitors, various proteins can be separated or removed completely, reliably, and easily in a short period of time without generating heat. The method for producing surimi of the present invention is essentially different from conventional methods. Therefore, according to the method for producing surimi of the present invention, it is possible to water-solubilize and separate the odor components, pigment components, and untasty components of raw fish;
また、本発明のすり身の製造法は、従来白筋以外の殻等
がついたままではすり身の製造が不可清とされていたオ
キアミからもすり身を製造できるものあるから、特にオ
キアミすり身の製造法として不可欠のものである。又、
本発明のすり身の製造法は、筋肉又は組織内にプロテア
ーゼ又はプロテアーゼ類似酵素を多く保有し商品価値の
低下し易い魚類、特にイワシ、サバ、雑魚、ヘイク、メ
ルルーサ、ノトセニア等の魚体（ラウンド、ドレス、セ
ミドレス等）から直接良質なすり身を製造する場合にも
好適するものである。Furthermore, the method for producing surimi of the present invention is particularly suitable for producing surimi from krill, which was conventionally considered impossible to produce with shells other than white veins attached. It is indispensable as such. or,
The method for producing surimi of the present invention can be applied to fish that have a large amount of protease or protease-like enzymes in their muscles or tissues and whose commercial value tends to decrease, especially fish such as sardines, mackerel, small fish, hake, hake, notocenia, etc. (round, dress). It is also suitable for producing high-quality surimi directly from surimi (semi-dress, etc.).
次に、実施例及び比較例を挙げ、本発明のすり身の製造
法を更に具体的に説明する。Next, the method for producing surimi of the present invention will be explained in more detail with reference to Examples and Comparative Examples.
実施例１
ヘイクのドレス１００重量部に、脱脂粉乳を１重量部添
加した５倍量の水（脱イオン水道水）を加え、これをホ
モジナイザーにより筋原繊維レベルまで粉砕を行うよう
に２分間粉砕して、濾過し、得られた液相をデカンタ−
により１０００〜３５ＱＯＧの遠心力が働くように６０
秒間遠心分離してすり身を得た。Example 1 Five times the amount of water (deionized tap water) to which 1 part by weight of skim milk powder was added was added to 100 parts by weight of Hake's dress, and this was pulverized for 2 minutes using a homogenizer so as to pulverize it to the level of myofibrils. filter, and decanter the resulting liquid phase.
60 so that a centrifugal force of 1000 to 35 QOG will work.
Surimi was obtained by centrifugation for seconds.
得られたすり身は、色調、魚臭、旨味が従来品に比べて
改善されており、従来法ではゲルができなかったのに対
し、そのゲル強度は７８０ｇ、、含水率は８３．２％で
あった。又、塩溶性蛋白質の回収率は９６．８％であり
、塩溶性蛋白質の酵素活性も従来品よりも高い値となっ
ていた。The resulting surimi has improved color, fishy odor, and flavor compared to conventional products, and while gels could not be formed using the conventional method, the gel strength was 780 g, and the water content was 83.2%. there were. Furthermore, the recovery rate of salt-soluble protein was 96.8%, and the enzyme activity of salt-soluble protein was also higher than that of conventional products.
実施例２
ヘイクのドレスに代えて、ラウンドを用い、脱脂粉乳の
量を実施例１０２倍使用し、且つ粉砕が筋原繊維レベル
まで進行するように、粉砕及び濾過をマスコロイタ−及
びスパイラルセパレーターにより行った以外は、実施例
１と同様にしてすり身を得た。Example 2 A round was used instead of a hake dress, the amount of skim milk powder was used twice as much as in Example 10, and pulverization and filtration were carried out using a masscoroiter and a spiral separator so that the pulverization proceeded to the myofibril level. Surimi was obtained in the same manner as in Example 1 except for the above.
得られたすり身は、ツミレ状で、そのゲル強度は３１０
ｇ、含水率は８３．９％であった。又、塩溶性蛋白質の
回収率は９５．２％であった。The obtained surimi has a tsumi-like shape, and its gel strength is 310.
g, and the water content was 83.9%. Moreover, the recovery rate of salt-soluble protein was 95.2%.
実施例３
乳成分の分画又は状態によるプロテアーゼインヒビター
としての阻害活性の状態を検討するため、哺乳類の乳成
分として、■全脂生牛乳、■脱脂牛乳、■脱脂粉乳、■
コンデンスミルク、■加工乳としてのチーズ、■羊の脱
脂乳をそれぞれ凍結乾燥したものをそれぞれ添加し、実
施例１と同様に処理したところ、■〜■のゲル形成能の
強さは、■≧■≧■〉■≧■≧■で、脱脂乳が望ましい
が、乳成分のｉｉによる差異はあまり認められず、何れ
も広範に安定したプロテアーゼインヒビターであること
が認められた。Example 3 In order to examine the state of inhibitory activity as a protease inhibitor depending on the fraction or state of milk components, the following mammalian milk components were used: ■Full-fat raw milk, ■Skim milk, ■Skim milk powder, and ■
When freeze-dried condensed milk, ■cheese as processed milk, and ■sheep skimmed milk were respectively added and treated in the same manner as in Example 1, the strength of the gel forming ability of ■～■ was ■≧ ■≧■>■≧■≧■, skimmed milk is preferable, but little difference was observed between milk components ii, and all were recognized to be broadly stable protease inhibitors.
実施例４
シェリーミートを発現するメルルーサのドレスを用いた
以外は、実施例１と同様に処理してすり身を得た。Example 4 Surimi was obtained in the same manner as in Example 1, except that hake dress expressing sherry meat was used.
得られたすり身は、良質で、対象区が弱いツミレ状（ゲ
ル強度２１０ｇ）であるのに対し、そのゲル強度は６９
０ ｇ、含水率は８４．５％であった。The obtained surimi was of good quality and had a weak tsumi-like shape (gel strength 210 g) in the target area, while its gel strength was 69 g.
0 g, and the moisture content was 84.5%.
又、塩溶性蛋白質の回収率は９５．３％であった。Moreover, the recovery rate of salt-soluble protein was 95.3%.
実施例５
シェリーミートを発現するオキアミのドレスに、１０倍
量の３％脱脂粉乳液を加え、これをホモジナイザーによ
り筋原繊維レベルまで粉砕し、濾過後、得られた液相を
デカンタ−により３０００Ｇの遠心力が働くように１２
０秒間遠心分離したところ、脱脂粉乳の無添加区では略
溶解したのに対し、ゲル強度６８０ｇ、含水率８５．７
％の良質のすり身を得た。この時の塩溶性蛋白質の回収
率は９４．８％であった。Example 5 Add 10 times the amount of 3% skimmed milk powder to the krill dress expressing sherry meat, crush this to the level of myofibrils using a homogenizer, and after filtration, the resulting liquid phase was heated at 3000G using a decanter. 12 so that the centrifugal force of
When centrifuged for 0 seconds, the non-additive skim milk powder was almost dissolved, but the gel strength was 680 g and the water content was 85.7.
% of good quality surimi was obtained. The recovery rate of salt-soluble protein at this time was 94.8%.
実施例６
シェリーミートを発現するオキアミのドレスに、１０倍
量の水を加え、これをホモジナイザーにより筋原繊維レ
ベルまで粉砕し、濾過後、得られた液相をデカンタ−に
より２５００Ｇの遠心力が働くように９０秒間遠心分離
し、遠心分離された筋原繊維蛋白に対して５重量％の脱
脂粉乳を添加したところ、無添加区のゲル強度が１００
〜１２０ｇであったのに対し、ゲル強度３９５ｇ、含水
率８４．８％の良質のすり身を得た。この時の塩溶性蛋
白質の回収率は９５．４％であった。Example 6 Add 10 times the amount of water to krill dress expressing sherry meat, crush this to the myofibril level using a homogenizer, filter it, and apply a centrifugal force of 2500 G to the resulting liquid phase using a decanter. After centrifuging for 90 seconds and adding 5% by weight of skim milk powder to the centrifuged myofibrillar protein, the gel strength of the non-additive area increased to 100%.
120 g, a good quality surimi with a gel strength of 395 g and a water content of 84.8% was obtained. The recovery rate of salt-soluble protein at this time was 95.4%.
比較例１
脱脂粉乳を添加しない以外は、実施例１と同様に処理し
たところ、商品価値のないオガラ状の肉塊しか得られず
、そのそのゲル強度は１４５ｇ、含水率は８４％であっ
た。又、塩溶性蛋白質の回収率は８７．４％であった。Comparative Example 1 When processed in the same manner as in Example 1 except that skim milk powder was not added, only a black-crowned meat mass with no commercial value was obtained, and its gel strength was 145 g and water content was 84%. . Moreover, the recovery rate of salt-soluble protein was 87.4%.
比較例２
乳成分に代えて卵白を水に添加した以外は実施伊１１と
同様に処理したところ、１〜３％卵白液で処理したもの
は、異臭はないものの、弾力の改善効果は少なく、５〜
８％卵白液の場合は、若干の保水性は得られるものの、
蒲鉾ゲルとしては程遠く、又、硫化水素系の強い臭が発
生し、すり身として好ましくない結果が得られた。Comparative Example 2 When treated in the same manner as in Example 11 except that egg white was added to the water instead of the milk component, those treated with 1 to 3% egg white liquid did not have a strange odor, but the effect of improving elasticity was small. 5~
In the case of 8% egg white liquid, although some water retention can be obtained,
It was far from being a kamaboko gel, and a strong odor of hydrogen sulfide was generated, resulting in unfavorable results for surimi.
畝上の如く、本発明のすり身の製造法によれば、水中で
の粉砕、濾過及び遠心分離の採用、並びに、哺乳類の乳
成分の添加の組合せにより、落し身以前の加工段階にあ
るラウンド、ドレスをすり身としたり、従来法ではすり
身となし得なかった魚介類をすり身としたり、シェリー
ミートを発現する魚介類をすり身とすることができ、工
程の省力化、歩留り向上、未利用資源の活用を図ること
ができる。According to the method for producing surimi of the present invention, as shown in Unegami, by a combination of submerged grinding, filtration and centrifugation, and addition of mammalian milk components, the round, which is in the processing stage before surimi, It is possible to make surimi from dresses, to make surimi from seafood that could not be made into surimi using conventional methods, and to make surimi from seafood that exhibits sherry meat, which saves labor in the process, improves yield, and utilizes unused resources. can be achieved.
又、遠心分離の採用、哺乳類の乳成分の添加等の組合せ
により、塩溶性蛋白質の完全な分離を行い、それによっ
て良質のすり身を！！！造することができる。In addition, by using a combination of centrifugation and the addition of mammalian milk components, we can completely separate salt-soluble proteins, thereby producing high-quality surimi! ! ! can be built.
又、水中での粉砕処理、遠心分離等の組合せ採用により
、魚肉蛋白質を高温とならないように短時間で処理し、
それによって魚肉蛋白質の温度安定性を維持し且つ塩溶
性蛋白質の活性を維持し、以て良質のすり身を製造する
ことができる。In addition, by using a combination of underwater crushing, centrifugation, etc., we can process fish protein in a short time without raising the temperature.
This maintains the temperature stability of the fish protein and the activity of the salt-soluble protein, thereby making it possible to produce high-quality surimi.
又、遠心分離の採用、哺乳類の乳成分の添加等の組合せ
により、塩溶性以外のゲル阻害性のある水溶性蛋白質等
の魚肉蛋白質の殆ど総てを短時間に除去し、それによっ
て塩溶性蛋白質の活性を維持し、以て良質のすり身を製
造することができる。In addition, by using a combination of centrifugation and the addition of mammalian milk components, almost all of the fish meat proteins, such as water-soluble proteins that have gel-inhibiting properties other than salt-soluble ones, can be removed in a short time, thereby eliminating salt-soluble proteins. It is possible to maintain the activity of surimi and produce high-quality surimi.
又、遠心分離の採用、哺乳類の乳成分の添加等の組合せ
により、水分が７５〜９０％にコントロールされた商品
価値の高い良質のすり身を歩留り良く製造することがで
きる。In addition, by a combination of centrifugation, addition of mammalian milk components, etc., it is possible to produce high-quality surimi with high commercial value with a moisture content of 75 to 90% at a high yield.
又、遠心分離の採用、哺乳類の乳成分の添加等の組合せ
により、魚臭がなく呈味及び色調の改善された商品価値
の高い良質のすり身を製造することができる。Furthermore, by a combination of centrifugation, addition of mammalian milk components, etc., it is possible to produce high-quality surimi with no fishy odor, improved taste and color, and high commercial value.
又、遠心分離の採用、哺乳類の乳成分の添加等の組合せ
により、塩溶性蛋白質の殆ど総てを回収を回収し、それ
によって排水負担の軽減を図ることができる。Furthermore, by a combination of centrifugation, addition of mammalian milk components, etc., almost all of the salt-soluble proteins can be recovered, thereby reducing the burden on wastewater.
又、粉砕、濾過及び遠心分離の工程の採用により、すり
身の製造工程の抜本的改善及び工程の簡略化を図ること
ができ、イニシャルコスト及びランニングコストを著し
く軽減することができる。In addition, by employing the steps of crushing, filtration, and centrifugation, the surimi manufacturing process can be drastically improved and simplified, and the initial cost and running cost can be significantly reduced.
又、すり身の製造工程をクローズドシステム化して商品
価値のある良質のすり身を製造することができる。Moreover, the surimi production process can be made into a closed system, and high-quality surimi with commercial value can be produced.
又・遠心分離の採用、哺乳類の乳成分の添加等の組合セ
により、目的に応じて良質のすり身乃至ミンスドミート
の選択的製造を歩留り良（製造することができる。In addition, by employing centrifugation, adding mammalian milk components, etc., it is possible to selectively produce high-quality surimi or minced meat at a high yield depending on the purpose.
又、水中での粉砕、濾過及び遠心分離の採用、並びに、
哺乳類の乳成分の添加の組合せにより、良質のオキアミ
すり身を製造できる。Also, the adoption of underwater grinding, filtration and centrifugation, and
By combining the addition of mammalian milk components, high quality krill surimi can be produced.
Claims (2)
該粉砕工程で得られた粉砕物を濾過して該粉砕物から小
骨、皮、内臓片及び結締組織等の未粉砕物を除去する濾
過工程と、該濾過工程で得られた液相を遠心分離し沈澱
区分を得る遠心分離工程と、該遠心分離工程で得られた
沈澱区分に必要に応じ添加物を添加混合する添加混合工
程と、何れかの上記工程において哺乳類の乳成分を添加
する乳成分添加工程とからなることを特徴とするすり身
の製造法。(1) A crushing step of crushing the fish body or fish meat together with water;
A filtration step in which the pulverized material obtained in the pulverization step is filtered to remove unpulverized materials such as small bones, skin, visceral pieces, and connective tissue from the pulverized material, and a liquid phase obtained in the filtration step is centrifuged. a centrifugation step to obtain a precipitate fraction, an addition mixing step in which additives are added and mixed as necessary to the precipitate fraction obtained in the centrifugation step, and a milk component in which mammalian milk components are added in any of the above steps. A method for producing surimi characterized by comprising an addition step.
０重量部（固形分として）添加する、特許請求の範囲第
（１）項記載のすり身の製造法。(2) 0.01 to 5 milk components per 100 parts by weight of fish meat
The method for producing surimi according to claim (1), wherein 0 parts by weight (as solid content) is added.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP61167555A JPS6324872A (en) | 1986-07-16 | 1986-07-16 | Production of ground fish meat |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP61167555A JPS6324872A (en) | 1986-07-16 | 1986-07-16 | Production of ground fish meat |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| JPS6324872A true JPS6324872A (en) | 1988-02-02 |
Family
ID=15851893
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP61167555A Pending JPS6324872A (en) | 1986-07-16 | 1986-07-16 | Production of ground fish meat |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPS6324872A (en) |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2002335916A (en) * | 2001-05-22 | 2002-11-26 | Kibun Foods Inc | Method for producing frozen ground fish paste |
| JP2008022710A (en) * | 2006-07-18 | 2008-02-07 | Tokyo Univ Of Marine Science & Technology | Method for producing frozen fish paste |
| JP2010075074A (en) * | 2008-09-24 | 2010-04-08 | Ahjikan Co Ltd | Method for producing paste of large-sized cuttlefish, and paste of large-sized cuttlefish produced by this method |
| JP2010104309A (en) * | 2008-10-31 | 2010-05-13 | Unitec Foods Co Ltd | Neutral flavor dessert base |
| JP2011109969A (en) * | 2009-11-27 | 2011-06-09 | Nippon Suisan Kaisha Ltd | Method for producing ground fish meat and fish-paste product from fish meat mixed with kidney |
-
1986
- 1986-07-16 JP JP61167555A patent/JPS6324872A/en active Pending
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2002335916A (en) * | 2001-05-22 | 2002-11-26 | Kibun Foods Inc | Method for producing frozen ground fish paste |
| JP4745529B2 (en) * | 2001-05-22 | 2011-08-10 | 株式会社紀文食品 | Method for producing frozen surimi |
| JP2008022710A (en) * | 2006-07-18 | 2008-02-07 | Tokyo Univ Of Marine Science & Technology | Method for producing frozen fish paste |
| JP2010075074A (en) * | 2008-09-24 | 2010-04-08 | Ahjikan Co Ltd | Method for producing paste of large-sized cuttlefish, and paste of large-sized cuttlefish produced by this method |
| JP2010104309A (en) * | 2008-10-31 | 2010-05-13 | Unitec Foods Co Ltd | Neutral flavor dessert base |
| JP2011109969A (en) * | 2009-11-27 | 2011-06-09 | Nippon Suisan Kaisha Ltd | Method for producing ground fish meat and fish-paste product from fish meat mixed with kidney |
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