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Processed food containing raw red fish meat containing myoglobin and manufacturing method thereof

A technology for processed food and myoglobin, which is applied in the field of processed food containing myoglobin for raw edible red fish and its manufacture, and can solve problems such as uncolored research and the like

Active Publication Date: 2019-12-10
MARUHA
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, in this document, the color tone of a food obtained by processing tuna meat into a paste is not studied.

Method used

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  • Processed food containing raw red fish meat containing myoglobin and manufacturing method thereof
  • Processed food containing raw red fish meat containing myoglobin and manufacturing method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0060] The frozen bigeye tuna flesh with the head, tail and viscera removed is divided into four pieces along its spine, and then cut into 15cm-20cm blocks. After making the block into a semi-thawed state, 100 g of vegetable oil, 8 g of trisodium phosphate, 0.23 g of ascorbic acid, and 50 g of water were added per 1 kg, and they were mixed using a chopping machine (SC20-N manufactured by Yanagiya Co., Ltd.). Finely cut. The time for the fine cutting process was set to 45 seconds.

[0061] The processed food thus obtained is vacuum-packed in a packaging material. The packaging material has an oxygen transmission rate of 5cc / (m 2 ・24 hours・atmospheric pressure) is composed of a resin film with a 2-layer structure. The outer layer of the resin film of this two-layer structure is KON (15 micrometers), and the inner layer is LLDPE (50 micrometers). When performing vacuum packaging, set the vacuum degree to 700mmHg.

[0062] The vacuum-packed processed food was immediately froz...

Embodiment 2 and 3 and comparative example 1～3

[0064] Processed foods were obtained in the same manner as in Example 1, except that the time for finely chopping was changed to the values ​​shown in Table 2. The same measurement as in Example 1 was performed on this processed food. The results are shown in Table 2.

[0065] 〔Overview〕

[0066] A panel of 12 people performed comprehensive sensory evaluation on the processed foods obtained in Examples and Comparative Examples. The evaluation items were visually red, the size of the grains, and the uniformity of the grains. In the evaluation, using the quantitative descriptive analysis method (QDA method), let each group give a score between 0 (worst) and 100 (best) for redness, grain size, and grain uniformity. Find the average of the scores. For red, 30 or more was judged to be good, and less than 30 was judged to be poor. Regarding the grain size, 20 to 30 were judged as good, and those outside this range were judged as poor. Regarding the uniformity of grains, 35 or ...

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PUM

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Abstract

A processed food of raw red fish meat containing myoglobin, which is composed of a mixture of granular parts and pasty parts. The total ratio of the area of ​​the granular portion measured by image analysis of the processed food is 5% to 50%, and the CV value of the particle diameter of the granular portion is 70% to 190%. In addition, the total ratio of the reddish hue in the hue measurement obtained by image analysis of the processed food is 12% to 60%. The processed food is obtained by sealing and packaging the raw edible red fish meat containing myoglobin in a reducing agent-containing state with an oxygen-impermeable packaging material, and then freezing it. The low oxygen permeability packaging material has an oxygen transmission rate of 500cc / (m at 23°C) 2 · 24 hours · Atmospheric pressure) below the material.

Description

technical field [0001] The present invention relates to a processed food containing myoglobin and raw red fish meat and a method for producing the same. Background technique [0002] Raw red fish meat with low fat content such as tuna and skipjack is processed into minced meat and mixed with fat components such as salad oil, white ground oil (refined vegetable oil), shortening, and margarine to obtain a fat (fat) texture Thick, flavored fish processed food as we know it. For example, products made by adding fat to the red meat of tuna are called "negitoro (onion nan)" or "toro-maguro (fish belly)", etc., and are used directly or are widely used as ingredients for laver roll sushi or sushi materials, etc., and their fabrication techniques are also heavily reported. [0003] For example, Patent Documents 1 and 2 describe the technique of adding vegetable oil, ascorbic acid, etc. to tuna chunks, crushing and mixing them with a shredder, and producing a "negitoro (scallion)"-s...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L17/00A23B4/06A23B4/08G01N33/12
CPCA23B4/06A23B4/08A23B4/16A23L17/00A23L17/70
Inventor 吉冈久史小泉大辅岛田昌彦久保智昭
Owner MARUHA