WO2014042106A1

WO2014042106A1 - Minced-fish product using dark flesh, paste product using dark flesh, method for manufacturing minced-fish product using dark flesh, and method for manufacturing paste product using dark flesh

Info

Publication number: WO2014042106A1
Application number: PCT/JP2013/074180
Authority: WO
Inventors: 要松元; 聖子保
Original assignee: 新洋水産有限会社; 鹿児島県
Priority date: 2012-09-11
Filing date: 2013-09-09
Publication date: 2014-03-20
Also published as: KR101680713B1; CN105050430A; JP5606657B2; JPWO2014042106A1; MY169384A; KR20150036664A

Abstract

The present invention addresses the problem of providing a minced-fish product using dark flesh which enables achieving minced fish with excellent color using the dark flesh of a red-meat fish such as tuna, and a method for manufacturing the minced-fish product. This minced-fish product using dark flesh is obtained by separately processing the dark flesh cut from a fish, soaking the dark flesh in a tea-leaf extract liquid, and then further soaking the dark flesh at least twice in water.

Description

Surimi products using blood mixture meat, paste products using blood mixture meat, manufacturing method of surimi products using blood mixture meat, and manufacturing method of paste products using blood mixture meat

The present invention relates to a surimi product using blood mixture meat, a paste product using blood mixture meat, a method for manufacturing a surimi product using blood mixture meat, and a method for manufacturing a paste product using blood mixture meat. Specifically, the present invention relates to a surimi product using a blood fish meat of red fish such as tuna and a manufacturing method thereof, and a paste product using a blood fish meat of red fish meat such as tuna and a manufacturing method thereof.

赤 Red fish such as bonito, tuna, mackerel and sardines account for a large percentage of blood. This blood meat contains a large amount of hemoglobin, and heme and non-heme iron contained in this hemoglobin promote lipid oxidation. When it is made into a lean product by this lipid oxidation, an odor peculiar to red fish may be generated during heating.

Here, what was described in patent document 1 is known as processed food using this kind of red fish meat, for example.
Specifically, red fish-exposed meat that has been exposed to a solution obtained by adding alkali to a tea leaf extract equivalent to the amount of red fish meat is cooked to reduce the heating odor peculiar to red fish.

Japanese Patent No. 2939883

However, in the processed food described in Patent Document 1, the red fish bleached meat is colored in the color of the tea leaf extract, and the color is changed to a low-lightness state due to the synergistic effect due to oxidation of iron contained in hemoglobin. There is a risk of reducing the value as a product.

The present invention was devised in view of the above points, and it uses a fish meat of red fish such as tuna and the like, and a surimi product using the fish meat that makes it possible to realize a surimi with excellent color, and such a surimi The object is to provide a method for manufacturing a product.
Another object of the present invention is to provide a kneaded product using a blood-meat meat that can realize a kneaded product with excellent hue using a blood-meat meat of red fish such as tuna, and a method for producing such a kneaded product. Is.

In order to achieve the above object, the surimi product using the blood meat according to the present invention, the blood meat cut out from the fish meat is processed into sacrificial meat, exposed to the tea leaf extract, and further twice in water. It is obtained by exposure.

Here, by exposing the blood meat to the tea leaf extract, it is possible to suppress the generation of odor peculiar to red fish during heating. That is, the tannin contained in the tea leaf extract removes heme and non-heme iron in hemoglobin contained in blood meat and suppresses lipid oxidation, thereby suppressing the occurrence of odor peculiar to red fish during heating. .

In addition, after being exposed to the tea leaf extract, coloring by the tea leaf extract can be suppressed by further exposure to water twice or more.
In other words, although the generation of odor can be suppressed by exposing the blood mixed meat to the tea leaf extract, the blood mixed meat is colored by decreasing the product value by being exposed to the tea leaf extract. Therefore, after being exposed to the tea leaf extract, it is possible to suppress the coloring of the blood from the tea leaf extract by further exposure to water two or more times.

Moreover, the fall of the gel forming ability of surimi can be suppressed by being exposed to water twice or more after being exposed to the tea leaf extract.
That is, although the odor can be suppressed by exposing the mixed meat to the tea leaf extract, the catechin contained in the tea leaf extract will cause the gel forming ability of surimi to be reduced, and the product value will be reduced if the gel forming ability is reduced. It will decrease. Therefore, after being exposed to the tea leaf extract, the gel formation ability of surimi can be suppressed by being further exposed to water twice or more.
In addition, when the gel formation ability of surimi falls, it will cause the fall of the intensity | strength and elasticity of a surimi product, and it means that the quality of a surimi product falls.

Here, “expose to water (expose to water)” means “to separate the protein and fat and then stir the bloodshed meat in water for the purpose of removing the fat” I mean. For this reason, “washing with water”, which means “washing away physical deposits”, means a completely different treatment and is technically another dimension.
The fat contained in the lost body causes deterioration when the lost body is stored frozen. Therefore, it is indispensable to remove the fat by exposing the lost body to water in order to realize long-term frozen storage while maintaining the quality of the lost body.

In addition, “exposing to tea leaf extract” means “exposing the fallen body in the liquid containing tea leaf extract”.

Furthermore, "water exposure" will gradually contain fat that has been separated into water as exposure proceeds. For this reason, it is important to note that the effect of exposure differs between “performing a long exposure without changing water” and “performing multiple exposures with changing water”.

As described above, the blood mixture is exposed to the tea leaf extract and then exposed to water two or more times, so that coloring by the tea leaf extract can be suppressed and reduction of the gel forming ability of surimi is suppressed. Can do.
On the other hand, when comparing "when exposed to water twice" and "when exposed to water three times or more", it is found that there is no significant difference from the viewpoint of suppression of coloring by tea leaf extract Got.
Therefore, in consideration of the production yield of surimi products, it is preferable to perform the water exposure after the blood meat is exposed to the tea leaf extract twice.

In addition, when the fish meat from which the blood is cut is removed from the internal organs and frozen within 30 minutes after being picked up, it is possible to suppress a reduction in the gel-forming ability of the surimi.
That is, as a cause of the decrease in the gel-forming ability of surimi, protein degradation in the blood meat is mentioned, and it is important to suppress protein degradation. Therefore, it is preferable that the fish meat from which the blood is cut is removed from the internal organs and subjected to a freezing treatment within 30 minutes after fishing to suppress protein degradation.

In addition, when the freezing process is performed at -50 ° C. or lower and stored at −50 ° C. or lower until the blood meat is cut out from the frozen fish meat, further reduction of the gel forming ability of the surimi is further suppressed. be able to.

In addition, when the tea leaf extract and water are exposed at 5 ° C. or less, it is possible to suppress protein degradation at the time when the blood meat is thawed. Furthermore, it is possible to suppress the progress of lipid oxidation of heme and non-heme iron contained in hemoglobin by performing the steps until exposure to tea leaf extract and water at 5 ° C. or less.

In addition, when a proteolytic enzyme inhibitor is added at the time of exposure with water, catechin contained in the tea leaf extract is prevented from decreasing the gel forming ability, and the gel strength of the heated gel can be increased. .

Here, carnosine or anserine as an active ingredient peculiar to tuna and bonito is a dipeptide (amino acid) formed by binding β-alanine and L-histidine. This carnosine or anserine is considered to be a substance that supports athletic ability, has an antioxidant action, and is known to have an effect of reducing fatigue and preventing aging.
By the way, since these carnosine or anserine is water-soluble, when the blood meat is exposed to tea leaf extract or water, most of it flows out. Therefore, by adding carnosine or anserine after the blood meat is exposed to tea leaf extract or water, it is possible to compensate for the outflow of active ingredients peculiar to tuna and bonito.

Therefore, when carnosine is added, it is possible to compensate for carnosine that has flowed out due to exposure to the fallen tea leaf extract or water.

In addition, when anserine is added, it becomes possible to compensate for the anserine that has flowed out due to the exposure of the fallen tea leaf extract or water.

In order to achieve the above-mentioned object, the kneaded product using the blood meat according to the present invention, the blood meat cut out from the fish meat is processed into sacrificial meat, exposed to the tea leaf extract, and further into the water. Carnosine is added to a surimi obtained by dehydration after being exposed twice or more, and gelled.

Here, by adding carnosine to surimi obtained by dehydration after being exposed to water at least twice, it becomes possible to compensate for carnosine that has flowed out due to exposure to the tea leaves extract or water. .

In addition, when anserine is added to surimi obtained by dehydration after being exposed to water twice or more, it becomes possible to make up for anserine that has flowed out by exposure to the tea leaf extract of the lost body or water. .

Moreover, in order to achieve said objective, the manufacturing method of the surimi product using the blood meat according to the present invention includes a step of cutting the blood meat from the fish meat and processing it into a drop, and the blood meat processed into the drop A step of exposing to tea leaf extract, and a step of exposing to water two or more times after exposure to the tea leaf extract.

Here, it is possible to suppress the occurrence of odor peculiar to red fish during heating by exposing the bloody meat to the tea leaf extract. That is, the tannin contained in the tea leaf extract removes heme and non-heme iron in hemoglobin contained in blood meat and suppresses lipid oxidation, thereby suppressing the occurrence of odor peculiar to red fish during heating. .

Moreover, coloring by a tea leaf extract can be suppressed by exposing to water twice or more after exposing to a tea leaf extract.
That is, although the generation of odor can be suppressed by exposing the blood meat to the tea leaf extract, the blood meat is colored and the product value is reduced by exposure to the tea leaf extract. Therefore, after being exposed to the tea leaf extract, it is possible to suppress the coloring of the blood from the tea leaf extract by further exposing it to water twice or more.

Moreover, the fall of the gel formation ability of surimi can be suppressed by exposing to a tea leaf extract, and also by exposing twice or more with water.
In other words, although the generation of odor can be suppressed by exposing the mixed meat to the tea leaf extract, the catechins contained in the tea leaf extract lead to a decrease in the gel-forming ability of surimi, and the product value decreases when the gel-forming ability decreases. I will let you. Therefore, after exposing to the tea leaf extract, the gel formation ability of surimi can be suppressed by further exposing to water twice or more.
In addition, when the gel formation ability of surimi falls, it will cause the fall of the intensity | strength and elasticity of a surimi product, and it means that the quality of a surimi product falls.

As described above, the coloration by the tea leaf extract can be suppressed and the decrease in the gel-forming ability of the surimi can be suppressed by exposing the mixed meat to the tea leaf extract and then exposing it to water twice or more. .
On the other hand, when comparing "when exposed to water twice" and "when exposed to water three times or more", it is found that there is no significant difference from the viewpoint of suppression of coloring by tea leaf extract Got.
Therefore, in consideration of the production yield of surimi products, it is preferable to perform the water exposure after the blood meat is exposed to the tea leaf extract twice.

Further, in the case where the viscera is cut out from the fish meat whose internal organs are removed and frozen within 30 minutes after fishing, it is possible to suppress the reduction in the gel forming ability of surimi.
That is, as a cause of the decrease in the gel-forming ability of surimi, protein degradation in the blood meat is mentioned, and it is important to suppress protein degradation. For this reason, it is preferable to suppress protein degradation by cutting out the bloody meat from the fish meat that has been removed from the internal organs and frozen within 30 minutes after the fishing.

In addition, when the blood meat is cut out from fish meat that has been frozen at -50 ° C. or lower and stored at −50 ° C. or lower until the blood meat is cut out, the reduction in the gel-forming ability of surimi is further suppressed. Can do.

In addition, when the tea leaf extract and water are exposed at 5 ° C. or less, it is possible to suppress protein degradation at the time when the blood meat is thawed. Furthermore, it becomes possible to suppress the progress of lipid oxidation of heme and non-heme iron contained in hemoglobin by exposure with a tea leaf extract at 5 ° C. or less and water.

Further, when a protease inhibitor is added at the time of exposure with water, it is possible to suppress the catechin contained in the tea leaf extract from decreasing the gel forming ability and increase the gel strength of the heated gel.

In addition, when carnosine is added to surimi obtained by exposing the debris to water and dehydrating, it is possible to compensate for carnosine that has flowed out by exposure to tea leaf extract or water.

In addition, when anserine is added to surimi obtained by exposing the debris to water and dehydrating it, it becomes possible to compensate for the anserine that has flowed out by exposure to tea leaf extract or water.

In addition, in order to achieve the above object, the method for producing a kneaded product using the blood meat according to the present invention includes a step of cutting the blood meat from the fish meat and processing it into a drop, and the blood meat processed into the drop. A step of exposing to tea leaf extract, a step of exposing to water more than twice after being exposed to tea leaf extract, a step of adding carnosine to surimi obtained by dehydration after exposure to water, and adding carnosine And then a step of gelling and processing into a kneaded product.

Here, by adding carnosine to the surimi, it becomes possible to compensate for carnosine that has flowed out by exposure to the tea leaves extract or water from the surimi.

In addition, when anserine is added to surimi, it becomes possible to make up for anserine that has flowed out by exposure to the tea leaves extract or water.

In the surimi product using the blood meat of the present invention, it is possible to increase the heat gel strength and realize a surimi product excellent in color.
Moreover, in the kneaded product using the blood meat of the present invention, it becomes possible to increase the heated gel strength and realize a kneaded product with excellent color.
Moreover, in the manufacturing method of the surimi product using the blood meat of the present invention, it is possible to increase the heat gel strength and manufacture a surimi product with excellent color.
Moreover, in the manufacturing method of the kneaded product using the blood meat of this invention, the heated gel intensity | strength can be raised and the kneaded product excellent in color can be manufactured.

It is a flowchart for demonstrating an example of the manufacturing method of the surimi product using the blood meat to which this invention is applied. It is a flowchart for demonstrating an example of the manufacturing method of the kneaded product using the blood meat to which this invention is applied. It is a flowchart (1) for demonstrating an exposure process. It is a graph (1) which shows the hue of a heating gel. It is a graph which shows the comparison of the brightness by the frequency | count of exposure. It is a flowchart (2) for demonstrating an exposure process. It is a graph (2) which shows the hue of a heating gel. It is a graph which shows the influence of the gel formation ability by inhibitor addition. It is a graph which shows the influence of the gel formation ability in bleached black tea density. It is a graph which shows the influence of the hue of a heating gel in bleached black tea density | concentration.

Hereinafter, embodiments of the present invention will be described with reference to the drawings to provide an understanding of the present invention.

<First Embodiment>
FIG. 1 is a flow explanatory diagram for explaining a method for manufacturing a surimi product using tuna, which is an example of a method for manufacturing a surimi product using blood-meat to which the present invention is applied.

In the surimi product manufacturing method using tuna to which the present invention is applied, first, the internal organs are removed and quick freezing at −50 ° C. or lower is performed within 30 minutes after the tuna is picked up (see step S1). Thereby, the fall of the gel formation ability of surimi can be suppressed.

Here, it is not always necessary to remove the internal organs and perform quick freezing at −50 ° C. or less within 30 minutes after catching the tuna, but it is possible to suppress the decrease in the gel forming ability of surimi. It is desirable to remove the internal organs and perform quick freezing at −50 ° C. or less within 30 minutes after catching the tuna.

Next, in a state of being frozen, the bloody meat portion is cut out from the fish meat with an electric cutter or the like, and frozen again at −50 ° C. or lower until the necessary amount is collected (see step S2).

Here, it is not always necessary to freeze again at −50 ° C. or lower until the necessary amount to be lost is collected, but in terms of being able to further suppress the decrease in the gel forming ability of surimi −50 It is desirable to freeze again at a temperature below ° C.

When the necessary amount of the blood meat part is collected, the blood meat part is rapidly thawed and lost (see step S3). In this way, protein degradation can be suppressed when a lost body is produced by rapidly thawing the blood meat portion.

Here, it is not always necessary to rapidly thaw the blood-gated meat part to make it fall, but rapid-thawing can quickly reduce the gel-forming ability of the surimi. It is desirable to do.

Subsequently, the rapidly thawed lost body is immediately exposed to a tea extract (0.5 to 1.5% concentration) at 5 ° C. or lower (see step S4). It is possible to suppress the progress of lipid oxidation of heme and non-heme iron contained in hemoglobin by exposure to a tea leaf extract at 5 ° C or lower, and to suppress the generation of odor peculiar to red fish during heating. it can.

Here, it is not always necessary to expose the lost body to the tea extract at 5 ° C. or less, but it is exposed to the tea extract at 5 ° C. or less in that it can sufficiently suppress the generation of odor peculiar to red fish during heating. It is desirable.

Subsequently, the lost body exposed with the tea extract in step S4 is exposed to water of 5 ° C. or lower (see step S5). By exposing to water in this way, it becomes possible to suppress the coloring of the blood from the tea leaf extract and to suppress the progress of lipid oxidation of heme and non-heme iron contained in hemoglobin.

Here, it is not always necessary to expose the beaker exposed to black tea extract to water at 5 ° C or lower, but it suppresses coloring by tea leaf extract and promotes the lipid oxidation of heme and non-heme iron contained in hemoglobin. It is desirable to expose to water of 5 ° C. or less in terms of suppression.

Further, the lost body exposed with water in step S5 is exposed to water of 5 ° C. or less to which an egg white aqueous solution (2.5% to 5.0% concentration) is added (see step S6). Thereby, it becomes possible to suppress the catechin contained in the tea leaf extract from lowering the gel forming ability and increase the gel strength of the heated gel.

Here, it is not always necessary to expose the beaker that has been exposed to water to water of 5 ° C. or less to which an egg white aqueous solution has been added. However, it is desirable to expose the catechin contained in the tea leaf extract to water at 5 ° C. or lower to which an egg white aqueous solution is added in that it suppresses the gel forming ability from being lowered and increases the gel strength of the heated gel.

After that, the debris is dehydrated, and 2.5% by weight (% by weight with respect to the dehydrated weight) of salt is added (by mortar or stirring) and heated to complete the surimi product (step) (See S7).

By the way, since carnosine or anserine as an active ingredient peculiar to tuna and bonito is water-soluble, most of carnosine or anserine flows out when the bloody meat is exposed to tea leaf extract or water. There is a concern that

Here, the tuna fish meat part (part not containing blood) is exposed for about 20-30 minutes with water about 4 times the weight of the fish meat part, and 48 liters of this exposure water is concentrated by 25 times under reduced pressure. When analysis was performed using water as an analysis sample, the content of carnosine was 206.6 (mg / 100 ml), and the content of anserine was 3538.2 (mg / 100 ml). From these analysis results, it is understood that carnosine and anserine flow out when the blood meat is exposed to the tea leaf extract or water.

Therefore, the carnosine and anserine which flowed out can be supplemented by adding carnosine and anserine to the surimi after dehydration.
Specifically, the tuna fish meat portion (the portion that does not contain blood) is added under reduced pressure, or simmered in the simmered soup made during the bonito production process known as “Kojisenji”. The method of adding what was extracted is mentioned.

Here, in this embodiment, the case where the egg white aqueous solution is exposed to water at 5 ° C. or lower added with the egg white aqueous solution in step S6 is described as an example. However, the egg white aqueous solution which is one of the protease inhibitors is not necessarily used. There is no need to add.
For example, it may be exposed twice with water after being exposed to black tea extract, but it is desirable to add a protease inhibitor in terms of increasing the gel strength of the heated gel.

In the present embodiment, the blood of tuna is used, but it is not always necessary to be tuna.
For example, bonito blood can be used, and any kind of fish can be used as long as it is a red fish.

In this embodiment, the black tea extract is described in detail as the tea leaf extract, but it is not always necessary to be a black tea extract.
For example, it may be exposed to an extract from bancha, brown rice tea, sencha, etc. Among them, bancha and black tea are effective for suppressing heated odor.

In an example of a method for producing a surimi product using blood mixed meat to which the present invention is applied, after the blood mixed meat is exposed to the tea leaf extract and then exposed twice with water, the tannin contained in the tea leaf extract is heated when heated. In addition to suppressing odor, exposure to water can reduce the effect of hemoglobin contained in the blood and increase brightness.

In addition, by adding a protease inhibitor when exposed to water, the gel strength of the heated gel increases and the brightness increases, so it is possible to provide surimi products that are not inferior to surimi products with white fish meat It becomes.

In addition, the tuna is rapidly frozen in a very short time after the fishing, and further, the tuna is stored at -50 ° C. or lower after that, so that the protein degradation of the tuna can be suppressed and the freshness can be maintained.

<Second Embodiment>
FIG. 2 is a flow explanatory diagram for explaining a method for producing a kneaded product using tuna, which is an example of a method for producing a kneaded product using blood meat to which the present invention is applied.

In the method for manufacturing a paste product using tuna to which the present invention is applied, the surimi is completed through the same process as the method for manufacturing the surimi product using tuna (see steps S10 to S16).

Next, a seasoning such as sugar and egg white and a binder such as starch are added to the finished surimi and kneaded (see step S17), and then carnosine and anserine are added to the kneaded surimi (step S18). reference).

Thereafter, a kneaded product obtained by gelling the surimi added with carnosine and anserine is molded and baked to complete a kneaded product such as a koji or bamboo ring (see step S19).
A kneaded product obtained by adding root vegetables such as burdock and carrot as well as beans such as pea and broad bean as auxiliary materials to the kneaded product may be used.

Examples of the present invention will be described below.
[Example 1]
A portion of the bloody meat was cut out from the frozen tuna and turned into a sacrificial piece, which was then frozen at -80 ° C. and rapidly thawed.

In Example 1, the defrosted debris was exposed to a tea leaf extract (5 ° C. or lower, black tea concentration of 1%), and then exposed twice to water (5 ° C. or lower) (see FIG. 3).
In Comparative Example 1, the thawed debris was exposed twice to water (5 ° C. or lower), and subsequently exposed to a tea leaf extract (5 ° C. or lower, black tea concentration 1%) (see FIG. 3).
In Comparative Example 2, the thawed lost body was exposed to water (5 ° C. or lower) three times (see FIG. 3).
In FIG. 3, Example 1 is “E1”, Comparative Example 1 is “C1”, Comparative Example 2 is “C2”, Water is “H”, Tea Leaf Extract is “L”, and the first time is “1N”. The second time is “2N” and the third time is “3N”.

After that, the lost body of Example 1, Comparative Example 1 and Comparative Example 2 was dehydrated, and 2.5% by weight of salt was added to prepare meat paste. This meat paste was packed in a prescribed casing and heated in two stages at 35 ° C. for 30 minutes and 90 ° C. for 30 minutes to prepare a heated gel.

<Evaluation test of gel-forming ability>
The heated gels in Example 1, Comparative Example 1 and Comparative Example 2 were stored overnight in a refrigerator, then removed from the casing, and the breaking strength and gel dent were measured using a 5 mm spherical plunger. Moreover, the heating gel was cut out to 5 mm thickness, and the bending test was implemented. In addition, before measuring the gel strength of the heated gel, smell it and evaluate the fish odor strength as 3 points for “strongly smelled”, 2 points for “slightly smelled”, and 1 point for “slightly odorless”. did. These results are shown in Table 1 below.

As can be seen from Table 1, in Example 1 and Comparative Example 1, an evaluation that “fish odor is hardly odor” was obtained, and it was found that the tea leaf extract was effective in improving fish odor.

In addition, no difference was observed in the fish odor improvement due to differences in the location of use of the tea leaf extract. That is, the fish odor is improved between “when exposed to tea leaf extract and subsequently exposed to water” as in Example 1 and “when exposed to water and subsequently exposed to tea leaf extract” as in Comparative Example 1. It was found that there was no difference in effect.

Further, in the folding test, although it can be folded in Example 1, it can be folded in Comparative Example 1 and Comparative Example 2, but cannot be folded. Therefore, Example 1 is changed to Comparative Example 1 and Comparative Example 2. It was found to be more elastic and viscous than that.

<Measurement of shade of heated gel>
In order to grasp the coloring by tea leaves and the influence of hemoglobin contained in a lot of blood, the color of the heated gel of Example 1, Comparative Example 1 and Comparative Example 2 was measured with a color difference meter. The result is shown in FIG.
In FIG. 4, Example 1 is “E1”, Comparative Example 1 is “C1”, Comparative Example 2 is “C2”, Brightness is “B”, Brightness is “Br”, and Redness is “R”. "

As is apparent from FIG. 4, in Example 1, coloring by the tea leaf extract was not recognized. From this, it was confirmed that the color tone could be improved by performing the second and third exposure with water.
On the other hand, the comparative example 1 showed dark red color, and coloring by the tea leaf extract was confirmed. In addition, since the tea leaf extract is not used in the comparative example 2, it can also be seen from FIG. 4 that there is no coloring effect caused by the tea leaf extract.
Therefore, in consideration of the fishy odor of the heated gel in Table 1, it was found that it is most effective to first use the tea leaf extract for the exposure step.

<Comparison of the number of times of exposure and lightness of heated gel>
In order to grasp the difference in lightness (whiteness) of the heated gel depending on the number of exposures of the lost body to the tea leaf extract, it was exposed to the tea leaf extract and subsequently twice in water. Of the heated gel in the case where the heating gel in the case of exposure) and the final water exposure in Example 1 are omitted (that is, in the case of exposure to tea leaf extract and subsequent exposure once to water). Measurements were made. The result is shown in FIG.
In FIG. 5, the brightness is “Br”, “2NE” when exposed twice, and “3NE” when exposed three times.

As is clear from FIG. 5, the brightness (white) in the “heated gel of Example 1 (3 times exposed)” and “heated gel when the last water exposure of Example 1 is omitted (2 times exposed)” is shown. There is a clear difference in Specifically, it was confirmed that the brightness (whiteness) increased when exposed to water twice compared to when exposed to water once.

As will be apparent from FIG. 10 described later, “when exposed three times (ie, when exposed twice to water)” and “when exposed four times (ie, when exposed to water three times)” And the difference in brightness (whiteness) is small. Therefore, considering the production yield of surimi products, it is understood that the optimal number of exposures to water after exposure to the tea leaf extract is two.

[Example 2]
A portion of the bloody meat was cut out from the frozen tuna and turned into a sacrificial piece, which was then frozen at -80 ° C. and rapidly thawed.

In Example 2, as shown in FIG. 6, the thawed lost body was exposed to a tea leaf extract (5 ° C. or lower, black tea concentration 1%) (first exposure), followed by water (5 ° C. or lower). (Second exposure). Then, it was exposed to water (5 ° C. or less) to which a protease inhibitor was added (third exposure).
In Comparative Example 3, as shown in FIG. 6, the thawed debris was exposed twice with water (5 ° C. or lower) (first exposure, second exposure), and then water to which a protease inhibitor was added. (3rd exposure).
In FIG. 6, Example 2 is “E2”, Comparative Example 3 is “C3”, tea leaf extract is “L”, water is “H”, and water to which a protease inhibitor is added is “I”, 1 The first time is “1N”, the second time is “2N”, and the third time is “3N”.

Thereafter, the lost body of Example 2 and Comparative Example 3 was dehydrated and 2.5% by weight of sodium chloride was added to prepare a meat paste. This meat paste was packed in a prescribed casing and heated in two stages at 35 ° C. for 30 minutes and 90 ° C. for 30 minutes to prepare a heated gel.

<Comparison of shade of heated gel by addition of inhibitor>
FIG. 7 shows the results of measuring the color tone when no protease inhibitor was added (Example 1 and Comparative Example 2) and when a protease inhibitor was added during the third exposure (Example 2 and Comparative Example 3). Shown in
In FIG. 7, the brightness is “B”, the brightness is “Br”, the intensity of redness is “R”, Example 1 is “E1”, Example 2 is “E2”, and Comparative Example 2 is “C2”. Comparative Example 3 is “C3”.

As is clear from FIG. 7, it can be seen that the brightness of Comparative Example 3 is higher than that of Comparative Example 2. From this, it can be seen that the brightness is increased by exposure to water to which a protease inhibitor is added.
Further, as apparent from FIG. 7, it can be seen that the brightness of Example 2 is higher than that of Example 1. From this, it can be seen that an improvement effect by exposure to water added with a proteolytic enzyme inhibitor is recognized against coloring by the tea leaf extract.

<Comparison of heating gel forming ability>
Measurement results of gel strength when no protease inhibitor was added (Example 1, Comparative Example 1 and Comparative Example 2) and when a protease inhibitor was added during the third exposure (Example 2 and Comparative Example 3) Is shown in FIG. 8 (A), and the measurement results of the dents are shown in FIG. 8 (B).
In FIG. 8, the gel strength is “G”, the dent is “Ho”, Example 1 is “E1”, Example 2 is “E2”, Comparative Example 1 is “C1”, and Comparative Example 2 is “C2”. Comparative example 3 is designated as “C3”.

As is clear from FIG. 8, it can be seen that the gel strength and dent of Example 2 are larger than Example 1. Moreover, it turns out that the gel strength and the dent of the comparative example 3 are larger than the comparative example 2. From this, it can be seen that the gel strength of the heated gel increases when exposed to water to which a protease inhibitor has been added.
As is clear from FIG. 8, it can be seen that the gel strength and the dent of Comparative Example 3 are larger than those of Example 2. From this, it is considered that the catechin in the tea leaf extract decreased the gel forming ability.

[Examples 3 to 6]
A portion of the bloody meat was cut out from the frozen tuna and turned into a sacrificial piece, which was then frozen at -80 ° C. and rapidly thawed.

In Example 3, the thawed lost body was exposed to a tea leaf extract (5 ° C. or lower, black tea concentration of 0.5%), and then twice to water (5 ° C. or lower).
In Example 4, the thawed debris was exposed to tea leaf extract (5 ° C. or lower, black tea concentration 1%), and then twice to water (5 ° C. or lower).
In Example 5, the thawed debris was exposed to tea leaf extract (5 ° C. or lower, black tea concentration 1.5%), and then twice to water (5 ° C. or lower).
In Example 6, the thawed debris was exposed to a tea leaf extract (5 ° C. or lower, black tea concentration of 0.5%), followed by water (5 ° C. or lower) three times.

Thereafter, the fallen bodies of Examples 3 to 6 were dehydrated and 2.5% by weight of sodium chloride was added to prepare meat paste. This meat paste was packed in a prescribed casing and heated in two stages at 35 ° C. for 30 minutes and 90 ° C. for 30 minutes to prepare a heated gel.

<Comparison of heated gel performance by black tea concentration>
A comparative test of the breaking strength and the dent (elasticity) strength of the heated gels of Examples 3 to 6 was performed. The result is shown in FIG.
In FIG. 9, the breaking strength is “BS”, the dent is “Ho”, the bleached black tea concentration is “LD”, Example 3 is “E3”, Example 4 is “E4”, and Example 5 is “E5”. Example 6 is designated as “E6”.

As is clear from FIG. 9, no significant difference was found between Examples 3 to 6 in the breaking strength (hardness) and dent (elasticity) of the heated gel. From this, it can be seen that the influence of the black tea concentration upon exposure on the breaking strength (height) and the dent (elasticity) is small.
In the bending test (not shown), Example 3 and Example 4 did not crack even when folded in two or four, but in Example 5 cracked. From this, it can be seen that the heated gel when the black tea concentration at the time of exposure is 1.5% is hard and brittle.

<Comparison of heating gel brightness by black tea concentration>
A comparative study was made on the lightness (brightness) and redness (whiteness) of the heated gels of Examples 3 to 6. The result is shown in FIG.
In FIG. 10, the brightness is “Br”, the redness is “Re”, the third embodiment is “E3”, the fourth embodiment is “E4”, the fifth embodiment is “E5”, and the sixth embodiment is “E6”. It is said.

As can be seen from FIG. 10, in Examples 4 and 5, the lightness is low and the redness is high. From this, it can be seen that the heated gel when the concentration of black tea at the time of exposure is 1% or more is affected by the coloration of black tea.
As is apparent from FIG. 10, it can be seen that there is no significant difference in brightness and redness between Example 3 and Example 6.

Claims

A surimi product made from blood-grilled meat that is obtained by processing blood-cut meat cut from fish meat into sacrificial meat, exposing it to tea leaf extract, and then exposing it to water more than once.
The surimi product using the blood meat according to claim 1, wherein the blood meat is obtained by being exposed to water twice after being exposed to the tea leaf extract.
The surimi product using the blood meat according to claim 1 or claim 2, wherein the fish meat is frozen and processed with the internal organs removed within 30 minutes after fishing.
The freezing process is performed at −50 ° C. or lower,
The surimi product using the blood meat according to claim 3, wherein the fish meat is stored at -50 ° C or lower until the blood meat is cut out from the fish meat.
The surimi product using the bloody meat according to claim 1, claim 2, claim 3, or claim 4, wherein the tea leaf extract and the water are exposed to 5 ° C. or less.
The surimi product using the blood meat of Claim 1, Claim 2, Claim 3, Claim 4 or Claim 5 in which the protease inhibitor was added at the time of the said exposure with water.
The surimi product using the blood meat of Claim 1, Claim 2, Claim 3, Claim 4, Claim 5 or Claim 6 to which carnosine was added.
A surimi product using the bloody meat according to claim 1, claim 2, claim 3, claim 4, claim 5, claim 6 or claim 7 to which anserine has been added.
The blood-grilled meat cut from the fish meat is processed into sacrificial meat, and then exposed to the tea leaf extract, then added to the surimi obtained by dehydration after being exposed to water twice or more and obtained by gelling. A kneaded product made from the processed blood.
The paste product using the blood meat of Claim 9 in which anserine was added to the surimi.
A process of cutting blood from meat and processing it into lost meat,
A process of exposing the processed meat to the tea leaf extract,
A method for producing a surimi product using blood-joined meat, comprising a step of exposing to the tea leaf extract and then exposing to water twice or more.
The manufacturing method of the surimi product using the blood meat of Claim 11 provided with the process of exposing twice to water, after exposing to the said tea leaf extract.
The method for producing a surimi product using the blood-joined meat according to claim 11 or 12, wherein the blood is cut from the fish meat whose internal organs are removed and frozen and processed within 30 minutes after the fishing.
14. The method for producing a surimi product using the blood meat according to claim 13, wherein the blood meat is cut out from the fish meat that has been frozen at −50 ° C. or lower and is stored at −50 ° C. or lower until the blood meat is cut out.
The manufacturing method of the surimi product using the blood meat of Claim 11, 12, 13, or 14 which performs the exposure temperature with the said tea leaf extract and the said water at 5 degrees C or less.
A method for producing a surimi product using the blood meat according to claim 11, 12, 13, 14, or 15, wherein a protease inhibitor is added at the time of exposure to water.
A surimi using bloody meat according to claim 11, 12, 13, 14, 15, or 16, comprising a step of adding carnosine after exposing the lost body to the water. Product manufacturing method.
The blood vessel meat according to claim 11, 12, 13, 14, 15, 16, or 17, comprising a step of adding anserine after exposing the lost body to the water. Of surimi products using
A process of cutting blood from meat and processing it into lost meat,
A process of exposing the processed meat to the tea leaf extract,
A step of exposing to the tea leaf extract and then exposing to water twice or more;
Adding carnosine to surimi obtained by dehydration after exposure to water;
A method for producing a kneaded product using blood mixture meat, comprising the step of adding the carnosine and then gelling and processing the kneaded product.
The manufacturing method of the kneaded product using the blood meat of Claim 19 provided with the process of adding anserine to the surimi.