JPH06113727A - Production of fish ham - Google Patents

Abstract

PURPOSE:To provide a method for producing a fish ham, capable of mixing oils or fats in the fish meat in an amount enough to improve its palatability without reducing the binding property of the fish meat. CONSTITUTION:The binding between fish meat and oils and fats is improved by mixing an oil-in-water type emulsion containing egg white and carrageenan in the fish meat. A suitable hardness can be kept without reducing the palatability and the flavor of the fish and, therefore, the fish ham excellent in palatability and free from loosening can be obtained.

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a fish ham containing fish meat having a relatively small amount of oil and fat as a main component, which is produced by using an oil-in-water emulsion to improve binding properties and texture. Regarding the method.

[0002]

2. Description of the Related Art Conventionally, various methods have been proposed for producing fish meat ham. That is, JP-A-56-1
No. 31367 discloses a method in which fish meat is shredded into horns and then immersed in a salt mixed solution, and JP-A No. 1-247063 discloses a method in which a salt mixed solution is injected into fish meat with a syringe. In Japanese Patent Publication No. 300844, after dipping fish meat in a seasoning liquid,
A method for filling a perforated synthetic resin tube to squeeze out water is disclosed in JP-A-57-5668, and a method for adding sodium hydrogen carbonate and sorbit to a bleaching solution is disclosed in JP-A-59-198934. Discloses a method of dipping in a seasoning liquid containing D-sorbit as a main constituent.

Further, since neither of the above methods is added with fats and oils, the texture of fish meat having a low oil content gives the taste of fats and oils,
It is not possible to add richness. Therefore, JP-A-63
Japanese Patent Publication No. 209564 discloses a method of forming a small hole in a fish body and impregnating oil and fat through the small hole.

[0004]

However, the method disclosed in Japanese Unexamined Patent Publication No. 56-131367 is not suitable for salt permeation in the range of 3-5.
Although the method of injecting a salt mixed solution with a syringe requires a long time, the permeation time is shortened, but the effect of improving the texture due to oil and fat is not obtained. Since the method of filling the perforated synthetic resin tube and squeezing the water only involves dipping in the seasoning liquid, the effect of improving the texture due to the oil and fat cannot be obtained. JP-A-57-5668
According to the method disclosed in the publication, proteins and useful components in fish meat are lost. The method of immersing in a solution containing D-Sorbit as a main component improves the transparency of the product, but cannot improve the binding property and texture.

According to the method disclosed in Japanese Patent Laid-Open No. 209564/1988, it is impossible to inject a sufficient amount of fats and oils, the texture is not sufficiently improved, and the fats and oils impair the binding property. It was Therefore, there has been a demand for a method for producing fish ham in which a sufficient amount of fats and oils for improving texture is injected into fish meats and the fats and oils do not impair the binding property of fish meats.

[0006]

SUMMARY OF THE INVENTION An object of the present invention is to solve the above-mentioned problems, which is characterized by injecting an oil-in-water type emulsion containing egg white and carrageenan into fish meat. .

The fish meat used as a raw material in the present invention is
The chilled and frozen thawing fish meat is used as a fillet, and the fish species is not limited, but the effect of the present invention is great for fish species and parts having a relatively low fat and oil content. Also, 2
More than one species of fish meat may be blended, and some food materials other than fish meat may be blended to some extent.

The egg white used in the present invention may be a commercially available dry egg white or a raw egg white, but in the product, the raw egg white is 0.05 to 2.0% by weight as a solid content, preferably 0.5 to 1. 0% by weight
Add as contained. When egg white is heated after absorbing water, the egg white has the property of gelling without increasing its viscosity, so that it enhances the elasticity of the product and helps improve the binding property and texture.

[0009] Carrageenan is a natural polysaccharide derived from seaweed and is classified into kappa type, lambda type and aio type according to its components. In the present invention, it is preferable to use kappa carrageenan. Kappa carrageenan has the property of gelling in the presence of cations such as potassium and calcium. Carrageenan has an effect as a water retention stabilizer and a viscoelasticity and texture improving agent. The amount of carrageenan used is 0.01 to 1.0% by weight, preferably 0.1 to 0.3% by weight in the product.

In the present invention, the injection liquid to be injected into fish meat is an oil-in-water type emulsion. When injecting only oils or fats or when injecting water-in-oil type emulsified oils and fats, fats and oils inhibit the binding of fish meat proteins to each other, but by using oil-in-water type oils and fats dispersed in the aqueous phase, The umami taste of fats and oils can be imparted without impairing the binding property. The oil-in-water type emulsion of the present invention further contains egg white and carrageenan at the same time to synergistically improve the binding property.

Examples of the oil droplets in the inner phase of the oil-in-water type emulsion include known natural animal and vegetable oils and fats, and oils and fats obtained by fractionating, hydrogenating or transesterifying these oils and fats. Fats and oils are preferred. Oil-soluble pigments, oil-soluble flavors, oil-soluble vitamins and the like may be added to the oil phase.

As the emulsifier to be added to the oil-in-water emulsion of the present invention, known food-grade emulsifiers such as glycerin fatty acid ester, lecithin, sorbitan fatty acid ester, propylene glycol fatty acid ester and sucrose fatty acid ester can be used. it can. Furthermore, various proteins such as milk protein and soybean protein, and natural polysaccharides such as xanthan gum and guar gum can be appropriately selected and used as the emulsion stabilizer.

The aqueous phase which is the outer phase contains egg white, carrageenan, a binder and other components in addition to water which is the main constituent. Examples of the binder include sodium caseinate, polymeric phosphate, and the like. As other ingredients,
Binder strengthening agents, amino acid seasonings, sodium glutamate, seasonings such as salt, sodium nitrite, coloring agents such as sodium ascorbate, coloring aids, preservatives such as sorbate, soybean protein powder, etc. be able to.

The method for producing the oil-in-water type emulsion of the present invention comprises:
There is no particular limitation, and it can be produced by a conventional method using a known oil-in-water emulsion production machine.

The injectable solution of the present invention may be prepared by diluting an oil-in-water type emulsion prepared in advance with water or injecting it as it is. From the viewpoint of texture, it is desirable that the oil content in the product is 0.5 to 10.0% by weight, preferably 1.0 to 5.0% by weight. As a method of pouring into meat, it is preferable to use a known pouring machine, a pickle injector or the like, and pressurize and inject at 0.5 to 3.0 kg / cm ² . After injecting the emulsion, a method of evenly diffusing the injectate with a rotary massage machine or the like can be used together.

[0016]

According to the present invention, by injecting an oil-in-water type emulsion into fish meat, fats and oils can be injected without impairing the binding property of fish meat. Furthermore, the emulsion of the present invention contains egg white and carrageenan. Egg white has the property of gelling without being increased in viscosity when heated after absorbing water, so it has the effect of increasing the elasticity of the product and improving the binding property and texture, and carrageenan reacts with myosin. Since it binds to fish meat protein, it has an effect as an agent for improving water retention stability, viscoelasticity and texture, and when both are used in combination with an oil-in-water emulsion, a remarkable synergistic effect can be expected.

[0017]

Example 1 An oil-in-water emulsion having the following composition was prepared by a conventional method. Purified pork fat 10% by weight Soybean lecithin 0.5% by weight (Brand name: Nisshin Lecithin DX, manufactured by Nisshin Oil Co., Ltd.) Casein sodium 1.5% by weight (Brand name: Sanlacto S, Taiyo Kagaku Co., Ltd.) ) Water 88.0% by weight That is, purified soybean lecithin to which soybean lecithin was added was dissolved by heating at 65 ° C, sodium casein was dissolved in advance, and the mixture was gradually added to the water phase portion adjusted to 65 ° C, and the mixture was preliminarily prepared for 30 minutes. Emulsified. Then, using a pressure type homogenizer, pressure 150
After homogenization at kg / cm ² , the mixture was rapidly cooled to 10 ° C or lower to obtain an oil-in-water type emulsion.

4% of dried egg white (trade name: dried egg white K, Kewpie Co., Ltd.), carrageenan (trade name: Carrageenin CS47, Sanei Chemical Industry Co., Ltd.) 0.5% in the oil-in-water emulsion , 0.02% of sodium nitrite was dissolved to form a pickle solution, which was added to a commercially available tuna red meat so as to increase the amount by 25% by weight, followed by a drying step (70 ° C., 30
Min), smoke process (70 ° C, 60 min), sterilization process (8
The tuna ham was manufactured through various processes of 0 degreeC and 45 minutes.

The binding properties of the obtained tuna ham were evaluated, and a sensory test of flavor and texture was conducted on 10 panelists. The results are shown in Table 1.

Example 2 An oil-in-water emulsion having the following composition was prepared in the same manner as in Example 1. Rapeseed white squeezing oil 50.0% by weight Glycerin monostearate 0.2% by weight (Brand name: Emergy MS, Riken Vitamin Co., Ltd.) Casein sodium 1.5% by weight Water 48.3% by weight

Using the obtained oil-in-water type emulsion, a pickle solution having the following composition was prepared and poured into a sea bream fillet so that the weight of the pickle solution would be increased by 20. Oil-in-water emulsion 15.0% by weight Sodium nitrite 0.01% by weight Sodium ascorbate 0.02% by weight Sodium tripolyphosphate 2.3% by weight Dried egg white (the same product as Example 1) 3.0% by weight Salt 4.0% by weight Carrageenan (the same product as in Example 1) 0.6% by weight Water 75.07% by weight

After injecting the above-mentioned pickle solution, it was processed into sea bream by the same method as in Example 1 and the same test as in Example 1 was conducted. The results are also shown in Table 1.

Comparative Example 1 A pickle solution obtained by removing the oil-in-water type emulsion from the formulation of Example 2 was poured into a sea bream fillet in an amount of 20% by weight,
Sea bream ham was processed in the same manner as in Example 2, and the same test as in Example 2 was performed. The results are also shown in Table 1.

Comparative Example 2 The pickle solution obtained by removing the dried egg white from the formulation of Example 2 was poured into the sea bream fillet in an amount of 20% by weight.
It was processed into sea bream by the same method as in Example 1, and the same test as in Example 2 was performed, and the results are also shown in Table 1.

Comparative Example 3 Pickle solution obtained by removing carrageenan from the formulation of Example 2 was added to a snapper fillet in an amount of 20% by weight, and processed into a snapper ham in the same manner as in Example 2, The same test as in 2 was performed, and the results are also shown in Table 1.

Comparative Example 4 In the formulation of Example 1, all the water was replaced with rapeseed white squeezing oil,
Water-in-oil type emulsified pickle liquid in which other solids are dispersed is poured into a sea bream fillet so as to increase the amount by 20% by weight, and processed into sea bream ham in the same manner as in Example 2, and the same as in Example 2. Was conducted, and the results are also shown in Table 1.

Comparative Example 5 A sea bream fillet was provided with a large number of small holes having a diameter of 3.2 mm by using an injection needle, and after immersing in rapeseed white squeezing oil in an amount 5 times the weight of the fillet for 24 hours, the same method as in Example 2 was performed. Was processed into sea bream and subjected to the same test as in Example 2, and the results are also shown in Table 1.

[0028]

[Table 1]

As is clear from Table 1, Comparative Example 1 using the pickle liquid containing no fats and oils was excellent in binding property but inferior in flavor and texture. Comparative Examples 2 and 3 in which dry egg white and carrageenan were not used in combination and Comparative Example 4 in which fats and oils were not emulsified into oil-in-water type were inferior in binding property. Further, Comparative Example 5 using the method of immersing in oil and fat has binding property,
The results were the worst in terms of both flavor and texture. For these,
In Examples 1 and 2 of the present invention, an oil-in-water emulsifier, egg white,
It was found that the synergistic effect of carrageenan makes it possible to obtain fish ham with improved flavor and texture without impairing the binding property.

[0030]

According to the present invention, the texture can be improved without impairing the binding property of fish meat. Further, since the egg white and carrageenan are used in combination, the binding property can be further improved. The obtained fish meat ham was a fish meat ham having an appropriate texture without sacrificing the texture and flavor of the fish and having a dry texture.

Continuation of the front page (51) Int.Cl. ⁵ Identification code Office reference number FI technical display location // A23L 1/325 A 9281-4B 9282-4B A23B 4/04 C

Claims (1)

[Claims] 1. A method for producing fish ham, which comprises injecting an oil-in-water emulsion containing egg white and carrageenan into fish meat.