Kabushiki Kaisha Ueno Seiyaku Oyo Kenkyujo

Ueno Seiyaku Kabushikikaisha

Ueno Fine Chemicals Industry, Ltd.

Kabushiki Kaisha Ueno Seiyako Oyo Kenkyujo

501 Ueno Seiyaku Kabushiki Kaisha

Kabushiki Kaishaveno Seiyakuoyo Kenkyojo

Kunihiko Tomiyasu

Tatsuo Kanayama

Ryuzo Ueno

Toshio Matsuda

Toshitaka Nakashima

Yatsuka Fujita

Shigeo Inamine

Asao Fujikami

Itami

Kiyoshi Nagata

The present invention relates to a method of production of frozen surimi not containing polyphosphate additives, in which carbonates and/or bicarbonates in combination with an organic acid salt are added to dehydrated minced fish meat to adjust the pH value to less than 7.5. The obtained surimi and surimi based products have an excellent whiteness and good elasticity (ashi).

Production of frozen surimi

The present invention relates to a method of producing frozen surimi that does not contain a substantial amount of phosphate additives. According to the disclosed method, carbonates and/or bicarbonates in combination with an organic alkaline salt are added to dehydrated minced fish meat to adjust the pH value of the meat to less than 7.5, and the obtained surimi and surimi based products have an excellent whiteness and good elasticity.

The present invention provides a method of frozen surimi, surimi based products and additives for dehydrated minced fish meat, in which reduced hydrolyzed starch is mixed with fish meat and the mixture frozen, and whereby said starch prevents the frozen surimi from freezing denaturation.

Method of producing frozen surimi and product thereof

The present invention provides an additive for frozen surimi containing branched dextrins and a surface active agent for food; the frozen surimi into which the additives for surimi of the present invention are added does not give off a fish smell or a bad smell after thawed, and the fish meat product such as kamaboko, chikuwa and the like which is produced from the frozen surimi has a bad smell.

Additives for frozen surimi

The present invention provides a dehydrating reagent which, in the production of frozen ground fish meat, enables the dehydration of fish meat after washing with water and improves the quality of frozen ground fish meat obtained. Such effects are achieved by the combination of magnesium and/or calcium ions and sodium ions.

Process of using a dehydration reagent for washed fish heat

A process for producing a refrigerated minced flesh of fish, which comprises adding (a) a sugar and/or a sugar alcohol and (b) lactalbumin and/or blood plasma to a dehydrated fish flesh, mincing the mixture and then refrigerating the minced product.

Processes for production of refrigerated minced fish flesh and fish

A process for producing meat cured products having antibotulinal activity, which comprises separately adding to meat ascorbic acid or its salt and/or erythorbic acid or its salt in the form of a powder or aqueous solution and (B) a nitrite salt in the form of a powder or aqueous solution.

Process for producing cured meat products having antibotulinal activity

An improved method for producing refrigerated flesh of fish, which comprises mixing ground fish flesh with (1) a powdery or granular solid colloid composed of 70 to 99% by weight of a crystallized and stabilized solid sugar alcohol such as sorbitol and 30 to 1% by weight of fine particles of an oil or fat such as colza oil dispersed in the sugar alcohol and (2) a powdery or granular polyphosphate, and refrigerating the mixture. The amounts of additives (1) and (2) are 1 to 10%, and 0.1 to 0.5%, respectively, based on the weight of the ground flesh. Pastes (such as 'kamaboko') of seafood prepared from the refrigerated fish have better whiteness and elasticity than conventional products.

Method for producing refrigerated ground flesh of fish of high elasticity

A process for the preparation of botulinal-resistant meat products, which comprises adding to the starting meat sorbic acid or potassium sorbate, glycerol monoester of C.sub.10 - or C.sub.12 -fatty acid, and the minimum amount necessary, for the product's color development, of a nitrous acid compound; or a process for the preparation of botulinal-resistant meat products, which comprises adding to the starting meat sorbic acid or potassium sorbate, glycerol monoester of C.sub.10 - or C.sub.12 - fatty acid and sodium hexametaphosphate; or a process for the preparation of botulinal-resistant meat products, which comprises adding to the starting meat sorbic acid or potassium sorbate, glycerol monoester of C.sub.10 - or C.sub.12 -fatty acid, sodium hexametaphosphate and the minimum necessary amount, for the product's color development, of a nitrous acid compound.

Growing community of inventors

Takarazuka, Japan

Kunihiko Tomiyasu