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Method for producing processed seafood with improved texture

A manufacturing method and a technology of processed products, which are applied in the field of taste improvement of seafood processed products, and can solve the problems of records of physical processing of food without impregnation, meat crumbling, and lack of physical processing, etc.

Inactive Publication Date: 2016-02-24
MARUHA
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] The method of impregnating fish meat with an oil-in-water emulsified solution to improve the texture after heat cooking is known, but the impregnation methods are mostly dipping (Patent Document 1) and injection (Patent Document 2). Physical treatment such as tenderizing the object
It is difficult for the emulsified solution to penetrate into fish that has not been physically treated. On the other hand, when the injection method is used for soft fish, etc., there will be problems such as flesh collapse.
[0003] Regarding the emulsion particle size of the oil-in-water emulsified solution, there is a method of setting the average oil droplet diameter to less than 1 μm from the viewpoint of emulsion stability and ease of penetration into the food (Patent Document 3), but there is no such method. Regarding the description of the physical treatment of impregnated food, in addition, the impregnation method is not a decompression treatment, but is assumed to be injection, tumbling
[0004] A method of impregnating food with a liquid component by decompression treatment (Patent Document 4) and a method of impregnating potatoes with an emulsified solution by decompression treatment (Non-Patent Document 1) have been proposed, but there is no such method for impregnated food. Records of physical handling

Method used

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  • Method for producing processed seafood with improved texture
  • Method for producing processed seafood with improved texture

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0080] (Example 1) Effect of tenderization treatment and emulsion particle size of emulsified solution (mackerel)

[0081] The emulsified solution used in the dipping was prepared using any one of a manual mixer (Braun Turbo), a homomixer (TK homomixer, manufactured by PRIMIX), and an ultra-high pressure homogenizer (LAB2000, manufactured by SMT Corporation). conduct. When using a manual mixer, the obtained emulsion particle size (average particle size) is 2.388 μm. When using a homomixer, the obtained emulsion particle size (average particle size) is 1.747 μm. When using an ultra-high pressure homogenizer, The particle diameter (average particle diameter) of the obtained emulsion was 357 nm. The composition of the emulsified solution was prepared as follows. The pH of the obtained emulsified solution was 8.0.

[0082] 7 parts of trehalose, 1.2 parts of Emaruup (casein breakdown product, manufactured by Morinaga Dairy Co., Ltd.), 61.2 parts of McIlvaine Buffer (pH8.5), 30 p...

Embodiment 2

[0093] (Example 2) Effect of adding transglutaminase (TG) to emulsified solution (mackerel)

[0094]

[0095] Mackerel fish pieces are 30-60g. The treatment process is raw material thawing→cutting processing→tenderization treatment (needle density: 1 pin / 4.5×4.5mm)→decompression treatment→dipping treatment→firing (center temperature above 70°C). The plastic container to which about 200 g of raw materials and 300 g of emulsification solution were added was put into a vacuum dryer (VLH type ASONE Co., Ltd. product). In the decompression treatment, the operation of maintaining a residual pressure of 40 mmHg for 5 minutes and returning to normal pressure was repeated four times. Then, the dipping treatment time under normal pressure was 2 hours. The composition of the emulsified solution was prepared as follows. The pH of the obtained emulsified solution was 8.0.

[0096] Trehalose 7 parts, Emaruup 1.2 parts, McIlvaine Buffer (pH8.5) 61.2 parts, canola oil 30 parts, lecithin...

Embodiment 3

[0105] (Example 3) Emulsified solution immersion and the effect of immersion treatment under reduced pressure (Silver pomfret Silverwarehou)

[0106]

[0107] Cut the silver pomfret fish into pieces with a thickness of 1.5-2.0cm (40g-70g). The treatment process is raw material thawing→cutting processing→tenderization treatment (needle density: 1 pin / 4.5×4.5mm)→decompression treatment→dipping treatment→firing (center temperature above 70°C). In the decompression treatment, the operation of maintaining a residual pressure of 40 mmHg for 5 minutes and returning to normal pressure was repeated four times. The subsequent immersion treatment time under normal pressure was 5 hours. The test area is (1) dipping treatment under reduced pressure using seasoning solution (seasoning solution + dipping under reduced pressure), (2) dipping treatment under normal pressure using emulsified solution (emulsified solution + dipping under normal pressure), ( 3) An immersion treatment is perfo...

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PUM

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Abstract

The purpose of the present invention is to impart an improved fluffy and soft texture to a processed seafood product by impregnating a starting seafood material with an emulsified solution. According to the present invention, an emulsified solution is effectively introduced into a starting seafood material by employing a combined use of a mechanical processing using a tenderization technique with a vacuum treatment and controlling the emulsion size of the emulsified solution to less than 1 mum. In the soaking step, furthermore, the starting material is treated with transglutaminase so as to prevent the separation of the emulsified solution from the starting material in the course of heating. Thus, an improved fluffy and soft texture is imparted to the processed seafood product.

Description

technical field [0001] The invention relates to a technology for improving the mouthfeel of seafood processed products. Background technique [0002] The method of impregnating fish meat with an oil-in-water emulsified solution to improve the texture after heat cooking is known, but the impregnation methods are mostly dipping (Patent Document 1) and injection (Patent Document 2). Physical treatment such as tenderizing the object. It is difficult for the emulsified solution to permeate into fish meat that has not been physically treated. On the other hand, when the injection method is used for fish meat with soft meat, problems such as meat collapse may occur. [0003] Regarding the emulsion particle size of the oil-in-water emulsified solution, there is a method of setting the average oil droplet diameter to less than 1 μm from the viewpoint of emulsion stability and ease of penetration into the food (Patent Document 3), but there is no such method. Regarding the descripti...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L17/00
CPCA23L17/70A23L17/65
Inventor 广濑香里椎名康彦工藤绘里奈芦田慎也小西宏明
Owner MARUHA