JPS63102655A - Material for food utilizing fish meat - Google Patents

Abstract

PURPOSE:To obtain the titled readily transportable material, hardly deteriorating quality even by carrying out preservation as well as distribution at ordinary tempera ture and capable of reducing refrigeration and preservation cost, by blending meat of specific fishes with sorbitol, sugar and a phosphate and freeze drying the above- mentioned blend. CONSTITUTION:A material (A) obtained by blending 100pts.wt. fish meat of gray smoothhound (Mustelus griseus Pietschmann), etc., of the order Selachii, sting ray (Dasyatis akajei), etc., of the order Batoidei, spotlined sardine (Sardinops melanostictus), etc., of the order Clupeida, carp (Cyprinus carpio Linnaeus), silver carp (Hypophthalmichithys molitrix), grass carp (Ctenopharyngodon idella), etc., of the order Cyprinina, pike eel (Muraenesox cinereus), etc., of the order Anguillida, flying fish (Prognichthys agoo), etc., of the order Belonida, gray mullet, etc., of the order Mugilina, northern snakehead fish (Channa argus), etc., of the order Channiformes, alfonsino (Beryx splendens Lowe), etc., of the order Berycida, Japanese horse mackerel (Trachurus japonicus Temminck et Schlegel), bonito (Katsuwonus pelamis), tilapia, etc., of the order Percina, or John dory (Zeus japonicus Valenciennes), etc., of the order Zeida with (B) 0.1-2pts.wt. sorbitol, (C) 0.1-16pts.wt. sugar and (D) 0.1-2pts.wt. phosphate, then freeze drying the above-mentioned blend or freeze drying the blend and pulverizing the dried blend.

Description

[Detailed Description of the Invention] [Field of Industrial Application] The present invention relates to food materials using fish meat.
The food material using fish meat of the present invention is mainly used for binding meat and fish meat, and can be stored and distributed at room temperature.

[Conventional technology]

Conventionally, a food material (binder) made by freeze-drying ground pollack has been used to bind meat and fish (see Japanese Patent Publication No. 55-40022). The binding of raw materials is said to be due to the action of natural actomyosin contained in pollock fish meat.

[Problem that the invention seeks to solve]

However, conventional food materials made from pollack are highly hygroscopic because they contain dried actomyosin, and when stored at room temperature, the denaturation of actomyosin is accelerated and the quality deteriorates significantly. For this reason, conventional food materials made from Alaska pollock are currently stored in a sealed and frozen state before being distributed, and as a result,
There have been problems such as high costs for frozen storage and the inability to simplify transportation.

Therefore, an object of the present invention is to provide a novel food material that does not easily deteriorate in quality even when stored and distributed at room temperature, can reduce the cost of frozen storage, and can facilitate transportation. .

[Means for solving problems]

As a result of various studies to achieve the above object, the present inventor has found that by using specific fish as raw material fish, a food product that can be stored and distributed at room temperature and that can be used to bind meat and fish. It was discovered that the material can be obtained.

The present invention was made based on the above findings, and includes sharks such as white sharks, stingrays such as stingrays, herrings such as sardine, carp, silver carp, grass carp, etc., eels such as conger, flying fish, etc. 100 parts by weight of fish meat from the order of the order mullet, such as the mullet, the order order of the formosan order, such as the Japanese mullet, the order order of the order of the order, such as the common bream, the order order of the perciforme, such as horse mackerel, bonito, and tilapia, or the order of the order order, such as the John dory.
It is characterized by being made by freeze-drying and pulverizing or freeze-drying a mixture of 0.1 to 2 parts by weight of sorbitol, 0.1 to 16 parts by weight of sugar, and 0.1 to 2 parts by weight of phosphate. The above object has been achieved by providing a food material using fish meat.

Hereinafter, the food material using fish meat of the present invention will be described in detail based on its embodiments.

The food material using the fish meat of the present invention includes sharks such as white sharks, stingrays such as stingrays, herrings such as snailfish,
Cypriniformes such as carp, silver carp, grass carp, Eelformes such as conger, Eelformes such as flying fish, Bolaformes such as mullet, Formosanidae such as cypress, Amanidae such as Kingfish, perch such as horse mackerel, bonito, tilapia, etc. Products that use fish meat from the orders of the order Salmonidae, such as orthogonium dory, preferably tilapia, white shark, carp, flying fish, and sardines, as the main raw material, and can be stored and distributed at room temperature by using these fish meat. It is.

The raw fish meat is preferably dehydrated meat that has been bleached and dehydrated, and the raw fish meat is usually used as raw surimi and can be used in combination.

In addition, in the food material using fish meat of the present invention,
In order to ensure storage and distribution at room temperature, sorbitol, sugar, and phosphate are used as additives to the raw fish meat. The amounts added are 0.1 to 2 parts by weight of sorbitol and 0.1 to 1 part by weight of sugar per 1001 parts of raw fish meat.
6 parts by weight and 0.1 to 2 parts by weight of phosphate. If the amount of these additives is too small, it will be difficult to store and distribute food materials at room temperature, and if there is too much sorbitol,
Although it improves storage stability, the function of actomyosin cannot be fully demonstrated and the quality as a food material deteriorates.Also, if there is too much sugar, storage stability improves as with sorbitol, but
It has a very strong sweet taste, making it unsuitable for use as a food material (Also, if the phosphate content is too large, the pH will rise too much, leading to denaturation of actomyosin and producing an unpleasant taste.

In addition, examples of additives to the raw fish meat include sodium chloride, potassium chloride, and the like. Raw fish meat 1
The preferred amount of sodium chloride or potassium chloride, or sodium chloride and potassium chloride, to be added is 0.03 to 1 part by weight. If the amount of these salts added is too small or too large, denaturation of actomyosin during storage and production will be promoted and quality will likely deteriorate.

Thus, the food material using fish meat of the present invention can be obtained by freeze-drying a mixture of the above-mentioned fish meat raw material and the above-mentioned additives in the above-mentioned mixing ratio, or by freeze-drying and pulverizing the mixture. In this case, it is preferable to cleave the water content to 4% or less by freeze-drying; if the water content exceeds 4%, denaturation of actomyosin, oxidation of lipids, activation of enzymes, and mold and recent growth are likely to occur. Because it will be.

The food material using fish meat of the present invention can be stored and distributed at room temperature, and is mainly used as a binding agent for meat and fish meat, but can also be used as a foaming agent, a gelling agent, a texture improver, It can also be used as a water retention agent, emulsifier, etc. still,
When used as a binder, it is preferable to form it into a powder by the above-mentioned pulverization.

〔Example〕

Next, the food material using fish meat of the present invention will be described in more detail with reference to Examples.

Example 1 The fish meat of tilapia, a tropical fish, was exposed to water and dehydrated three times using a conventional method to obtain raw surimi. 300 parts by weight of this raw surimi was divided into 100 parts by weight, and each portion was added with 0.
2 parts by weight, 4 parts by weight of sorbitol, 4 parts by weight of sugar, and F
0.2 parts by weight of the 1-acid salt was mixed, and the mixture was freeze-dried to obtain three food materials (products of the present invention) each having a water content of 3%.

One of the obtained food materials was used as is, another was stored at 30℃ for 1 month, and still another was stored for 12 months.
After being stored at 0° C. for one month, each product was made into kamaboko according to a conventional method.

In addition, as a control, pollock fish meat was made into raw surimi using a conventional method, a food material (control product) was obtained from this raw surimi in the same manner as in the above case, and kamaboko was made from this food material in the same manner as in the above case. ! [did.

Table 1 below shows the results of measuring JS (breaking strength) and concavity for each of the obtained kamaboko.

From the results in Table 1, it is clear that the control product obtained by freeze-drying Alaska pollack had a JS and concavity decrease of about 70% after being stored at 30°C for one month, whereas the product of the present invention had a JS and It can be seen that the quality deterioration of the product of the present invention is significantly lower than that of the control product.

Example 2 After preparing ground meat from highly fresh fillets of white shark, raw surimi was produced according to a conventional method. This raw surimi 10
0 parts by weight, 0.2 parts by weight of potassium chloride, 2 or 8 parts by weight of sorbitol, 4 parts by weight of sugar, and 0.2 ff of phosphate.
Mix i parts and lyophilize the mixture to reduce the moisture content to 2-3%.
After reducing the temperature to 100%, the powder was pulverized to obtain a powdered food material (food binder).

The obtained food material was stored at 30° C. for 0 to 30 days, and during storage, a kamaboko was prepared from the food material and its JS and concavity were measured.

The results are shown in Table 2 below.

Table 2 Example 3 0.1 parts by weight of common salt, 4 parts by weight of sorbitol, 4 parts by weight of sugar, and 0.2 M parts of phosphate were mixed into 100 parts by weight of raw minced meat of carp, flying fish, and sardines. The product was freeze-dried to reduce the moisture content to 2-4% and then ground to obtain a powdered food material.

The obtained food materials were stored at 30°C and 5°C, respectively, and over time they were cleaved from the food materials to release the J.
S was measured.

These results are shown in Table 3 below as a percentage when the JS value on day 0 is set as 100.

Table 3 From the results in Table 3, the storage stability at 30℃ is slightly worse, but at 5℃
It is found that it is extremely stable when stored refrigerated.

(Effects of the Invention) The food material using fish meat of the present invention uses a specific fish meat as the main raw material and can be used as a binder, etc., and has a high quality even when stored and distributed at room temperature. Because it has stable properties that do not easily deteriorate, it is possible to reduce the cost of frozen storage, simplify transportation, and is not susceptible to denaturation during manufacturing (manufacturing control can be easily performed, etc.). It is effective.

Claims (2)

[Claims] (1) Sharks such as white sharks, Stingrays such as stingrays, Herrings such as sardines, Cypriniforms such as carp, silverfish, and grass carp, Eelformes such as conger, Fishtails such as flying fish, Mulletforms such as mullet, and Kamuruchi. Fish meat of the order Arachniformes such as Formosan, the order Aromas such as Kingfish, the order Perciformes such as horse mackerel, bonito, and tilapia, or the order Argentina such as John Dory 1
00 parts by weight, 0.1-2 parts by weight of sorbitol, 0.0 parts by weight of sugar.
A food material using fish meat, characterized in that it is obtained by freeze-drying and pulverizing or freeze-drying a mixture of 1 to 16 parts by weight and 0.1 to 2 parts by weight of phosphate. (2) The fish meat is dehydrated meat that has been dehydrated by bleaching in water, and the admixture is 0.03 to 1 part by weight of sodium chloride or potassium chloride, or sodium chloride and potassium chloride, based on 100 parts by weight of the dehydrated meat. A food material using fish meat according to claim (1), further comprising: