JPH09173022A - Method of cooking and processing fish meat - Google Patents

Abstract

(57) Abstract: A quality improving agent for cooking and processing, which comprises a protein such as heat-coagulable protein, a thickening polysaccharide, a calcium agent, an edible fiber, and / or a modified starch, and an animal or vegetable oil or fat, Improve the quality of fish meat by applying water to fish meat as appropriate. [Effect] Not only to enhance the fat and oil in fish meat with low fat and oil content, but also to improve the texture and flavor, and further improve the yield,
It is also possible to reduce shrinkage.

Description

Detailed Description of the Invention

[0001]

TECHNICAL FIELD The present invention relates to a method for treating fish meat,
It relates to a food product obtained thereby and a quality improver for cooked and processed foods for use in the method. According to the present invention, fish meat particularly low oil and fat content, quality improver, edible animal and / or vegetable oils and fats, exhibiting oily and fat feeling by injecting water, flavor and texture are further improved. It is possible to provide a novel fish meat with improved yield and less shrinkage.

[0002]

2. Description of the Related Art Conventionally, as a method of adding fats and oils to fish meat having a low fat and oil content, a method of immersing the fish meat in (emulsified) fats and oils or injecting (emulsified) fats and oils into the fish meat has been known. There is.

[0003]

However, in these conventional methods, for example, in (1) the method of immersing fish meat in oil and fat, the oil and fat adhere to the surface but do not easily penetrate into the fish meat. (2) In the method of injecting fats and oils into fish meat, the fats or emulsions alone do not hydrate the water in the fish oil, and therefore the effects of the addition of the fats and oils are not sufficiently exhibited. (3) The oil and fat injected into the fish meat flows out during cooking. However, there are problems such as the above, and it cannot be said that the method is still satisfactory.

[0004]

Means for Solving the Problems The present invention has been made to solve the above-mentioned problems, and as a result of investigations from various aspects, by using a protein such as a heat-coagulable protein in combination with fat and water, , Oil retention and water retention are obtained, and when this is injected into fish meat, not only the release of oil and water in the fish meat is prevented, but also the oil and fat are firmly held and fixed in the fish meat. I discovered it for the first time.

Based on this novel and useful knowledge, the components used in combination with fats and oils and the application method were further investigated, and the present invention was finally completed. Hereinafter, the present invention will be described in detail.

An important point of the present invention is to apply a quality improving agent containing a protein such as a heat-coagulable protein, oil and fat, and water to fish meat.
One of the features is that one or a mixture of two or more kinds of proteins such as heat-coagulable proteins, thickening polysaccharides, calcium agents, edible fibers and modified starch is used.

As proteins such as heat-coagulable protein, whey proteins obtained from whey, which is a by-product in the production of cheese or casein, and whey proteins obtained by subjecting to concentration, separation, denaturation, fractionation and other various treatments. Any one kind or two or more kinds of a whey protein-treated product, egg white, collagen, plasma and gelatin is used. Preferably whey protein,
A heat-coagulable protein such as a processed whey protein product or egg white is used. Particularly preferably, whey protein and a whey protein-treated product are used. As the whey protein-treated product, whey protein concentrate (WPC), which is a dried product of a liquid in which whey is concentrated and crystallized lactose is separated, Examples thereof include whey protein isolate (WPI), which is an undenatured whey protein separated with higher purity than WPC.

As the thickening polysaccharide, natural gums are widely used, and examples thereof include the following: xanthan gum, guar gum, locust bean gum, tragacanth gum, tamarind gum, carrageenan, farcelane,
One or more substances derived from seaweed, seeds, resins and microorganisms such as gum arabic, gellan gum, silium, curdlan and the like.

Calcium agents include natural products, synthetic products,
Not only organic, inorganic, refined and crude products, but all calcium salts or substances containing them are widely used. Non-limiting examples of calcium salts include: natural calcium obtained from eggshells, shells and bones (containing calcium carbonate, calcium phosphate, etc.),
One or more of calcined calcium, calcium chloride, calcium carbonate, calcium phosphate, calcium hydroxide obtained by calcining natural calcium.

As the edible fiber, all dietary fibers called dietary fiber can be used, and examples thereof include soluble or low molecular weight gums such as pectin, hemicellulose, araban, guar gum, gum arabic and konjak mannan. In addition, 1 of cellulose, lignin, etc.
A wide variety of species or a mixture of two or more species is included, and those containing the same can also be used freely. In the case of the latter, a sugar-containing raw material plant such as beet (or bagasse) is crushed, and a composite fiber material (for example, beet fiber, bagasse fiber) composed of low molecular weight gums and cellulose obtained by subjecting this to an extraction treatment is exemplified. , (Defatted) rice bran, wheat bran, oat bran, corn bran, soybean fiber, apple fiber, etc. are also exemplified, and various processed products of these acids and alkalis can also be used.

The modified starch is obtained by subjecting natural starch to α-treatment, physical, chemical or biological treatment with acid, alkali, heat, enzyme, etc., its intermediate product for decomposition, its decomposition product, One or more kinds of various processed products of natural starch such as derivatives and fractionated products are used. For example, examples of degradation products include dextrin, oxidized starch, and low-viscosity modified starch, and examples of derivatives include starch ester, starch ether,
Examples include octenyl succinate and cross-linked starch, and examples of fractionated products include amylose and amylopectin. Of course, soluble starch, British gum, etc. can also be used.

A quality improving agent comprising a mixture of the above-mentioned components, particularly a quality improving agent for cooking and processing of fish meat, is a commonly used edible animal and / or vegetable oil (liquid, semi-solid or pasty, solid It may be in any form such as shape or powder, and two or more kinds of fats and oils may be used together.) And, if necessary, water, seasonings (salt, sugar, soy sauce, sauce, soup stock, chemical) Or various seasonings such as natural seasonings) and applied to fish meat.

As the application method, a coating, coating, spraying, dipping and / or pouring method is used. The latter method is a particularly suitable method, but other methods may be used in combination, or other methods may be used alone.

The application ratio is, for example, 10 to 40 parts of oil and fat, 1 to 6 parts of quality improver, 1 to 5 parts of seasoning, and the balance of water. The content of the quality improving agent (1 to 6 parts) is preferably 1 to 5 parts of protein, 0.005 to 0.1 part of calcium agent, and 0.1 to 0.5 part of other components. . It should be noted that these blending ratios are merely examples, and the present invention is not impractical even if they deviate from the above range.

The present invention, when applied to fish meat having a low oil and fat content, gives a satisfactory oily and fat feeling, improves the flavor and texture, and when a seasoning is used, also has a delicious taste. It is intended to provide a novel fish meat that is fortified and further improved in yield and has less shrinkage.

The present invention is not only applied to fish meat having a low oil and fat content, but is also applied to fish meat having no oil and fat content, for example, tuna red meat. It is also possible to improve the quality of fish-shaped meat and make it a high value-added product. Moreover, at that time, if you inject the oil and fat in a streak shape, the flavor,
Not only the texture but also the appearance can be made tuna-like.

Therefore, as the target fish meat of the present invention,
Not only fish meat with low oil and fat content such as red pine sardines and pancakes, but even fish meat with no oil and fat content, with the purpose of improving the quality after the season or making it a high value-added product, this book Since the invention can be applied, the target fish meat also includes tuna, yellowtail, yellowtail, and the like, and various fish meats are applicable in the present invention.

The remarkable effect of the present invention is not impaired to some extent by freezing, thawing, or cooking with heat, and the present invention is also characteristic in this respect. Hereinafter, examples of the present invention will be described.

[0019]

Example 1 (Target fish) Red pine bream, Nibe (Injector) Super mini injector TN-
SP18 type (manufactured by Tonichi Co., Ltd.) Space between injection needles 25 mm Outer diameter of injection needle 2.5 mm Inner diameter of injection needle 1.5 mm Injection amount 30 cc (quantitative) Injection pressure 1.2 kg / cm ² (control example) Fish species Measure the weight of the fillet in advance. The fillets are then frozen at -40 ° C. After thawing the fillet meat, cut the fillet meat into several pieces and measure the respective weights (weight before baking). Also, measure the length of the fillet in the vertical and horizontal directions. The fillet is baked on a hot plate (surface temperature: 200 ° C.) so that the inside temperature of the fillet becomes 80 ° C., and the weight is measured (weight after baking). In addition, the length of the fillets after baking is measured in the vertical and horizontal directions.

(Example) The weight of fillet of the above fish species is measured in advance (weight before injection). 30 parts by weight of powdered oil and fat, 3 parts by weight of whey protein concentrate, 0.3 part by weight of lactose,
0.3 parts by weight of carrageenan, 0.02 parts by weight of calcium shellfish, and 3 parts by weight of salt are uniformly mixed with 63.38 parts by weight of water. Using an injector, the solution dissolved and mixed into each fish fillet under the above conditions is injected, and the weight is measured (weight after injection). The fillets are then frozen at -40 ° C. After thawing the fillet meat, hot plate (surface temperature 200
Calcination is performed so that the internal temperature is 80 ° C., and the weight is measured (weight after calcination). In addition, the length of the fillets after baking is measured in the vertical and horizontal directions.

From the above, the following numerical values were calculated to obtain the final yield and the shrinkage rate. Weight after injection / weight before injection × 100 = implantation yield (%) Weight after baking / weight after injection × 100 = yield after baking (%) Injection yield × yield after baking / 100 = final yield (%) Shrinkage rate (vertical) (%) = vertical length after firing / vertical length before firing x 100 Thermal shrinkage (horizontal) (%) = lateral length after firing / horizontal length before firing x 100

The yield and shrinkage rate for red pine dies are shown in Table 1 below.

[0023]

[Table 1]

The yield and shrinkage rate for the pan are shown in Table 2 below.

[0025]

[Table 2]

From the above results, it can be seen that the embodiment has a much higher yield and a smaller shrinkage rate than the control.

(Panel test) Each sample was subjected to a panel test to evaluate the taste. 10 fish (red pine bream and croaker) baked in the control example and the example described above were used.
A tasting test was conducted by a professional panel of 10 people.
Ten of the persons evaluated that the example had a much more oily feeling. Further, 9 out of 10 confirmed the effect of improving the flavor texture and the like, and rated the examples as better.

[0028]

INDUSTRIAL APPLICABILITY The novel food product using fish obtained by the present invention is a high value-added product having an excellent texture and flavor by injecting a mixture of oil and fat, a quality improving agent and water into fish meat having a low oil and fat content. Will be provided.

 ─────────────────────────────────────────────────── ─── Continued Front Page (72) Inventor Sayuri Toyota 1-21-3 Sakaemachi, Higashimurayama, Tokyo Meiji Dairy Co., Ltd. Central Research Institute

Claims (10)

[Claims] 1. One or two of proteins such as heat-coagulable proteins, thickening polysaccharides, calcium agents, edible fibers and modified starch.
A method for improving quality of fish meat, which comprises applying a quality improver comprising a mixture of at least one species, animal and / or vegetable oils and fats, and water to the fish meat. 2. The method according to claim 1, wherein the method of applying the quality improver, the fat and oil, and the water is a method of coating, coating, spraying, dipping, and / or pouring. 3. The oil or fat is any one or more of liquid oils and fats of edible animal and / or vegetable oils, semi-solid oils and fats, solid oils and fats, and powdered oils and fats. The method according to Item 1. 4. A whey protein, a whey protein concentrate, a whey protein isolate, as a protein such as a heat-coagulable protein,
Any one of egg white, collagen, plasma, gelatin, etc.
2. Use of two or more species.
The method described in. 5. Use of any one or more of xanthan gum, guar gum, locust bean gum, tragacanth gum, tamarind gum, carrageenan, furceleran, gum arabic, gellan gum, silium and curdlan as the thickening polysaccharide. The method of claim 1, wherein 6. A natural calcium as a calcium agent,
The method according to claim 1, wherein any one kind or two or more kinds of calcined calcium obtained by calcining natural calcium, calcium chloride, calcium carbonate, calcium phosphate, and calcium hydroxide is used. 7. As the edible fiber, use is made of one or more of a plant extract known as a sugar-making raw material and a composite fiber composed of low-molecular gum and cellulose,
The method of claim 1, wherein: 8. The modified starch, which is obtained by subjecting natural starch to pregelatinization treatment or physical, chemical or biological treatment,
The method according to claim 1, wherein any one kind or two or more kinds of degradation products, derivatives and fractions are used. 9. A cooked food product produced by the method according to any one of claims 1 to 8. 10. One or two of proteins such as heat-coagulable proteins, thickening polysaccharides, calcium agents, edible fibers and modified starch.
A quality improving agent for cooking and processing fish meat, which comprises a mixture of at least one species.