Method of producing frozen surimi and product thereof

DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a method of producing frozen surimi which comprises mixing 0.
5 to 15 parts by weight of reduced hydrolyzed starch with 100 parts by weight dehydrated minced fish meat, and freezing the resultant mixture.
The method of the present invention may be applied to most kinds of fish which can be used for production of surimi and surimi based products, such as walleye pollack, atka mackerel, sardine, mackerels, pacific herring, saury, hairtail, pike eel, croaker, right-eye flounders, horse mackerel, Pacific hake, hoki, threadfin breams, alfonsino and the like.
Dehydrated minced fish meat is usually obtained from fish meat through the following processes: (1) removing skin, tendon, blood-colored meat and the like from the fish meat, (2) washing the resultant fish meat with water, (3) passing the washed fish meat through a refiner, (4) washing the fish meat from the refiner (minced fish meat) with water or salt containing water, and then (5) dehydrating the washed minced fish meat.
The term "dehydrated minced fish meat" of the present invention is used to mean the aforementioned.
The reduced hydrolyzed starch of the present invention is a reduced hydrolyzed material comprising oligo sugar alcohols which contain trisaccharides or higher saccharides at least 40 % by weight or more, preferably 60 % by weight or more.
The reduced hydrolyzed starch can be prepared by hydrolyzing starch to a reducible monosaccharide such as glucose; and reducible oligosacharides, for instance, a reducible disaccharide such as maltitose, isomaltitose, gentibiose; a reducible trisaccharide such as maltotriose, isomaltotriose, panose; a tetrasaccharide such as maltotetraose; pentasaccharides such as maltopentaose; hexasaccharides such as maltohexaose; and higher saccharides containing more than six monosaccharose units such as dextrin; and then hydrogenating the reducible hydrolyzed intermediates from starch.
The product is constituted with saccharide units retaining at least one hemiacetal hydroxyl group of the terminal glucose residue of the saccharides