# US 5,344,665 A · Production of frozen surimi

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- Number: US 5,344,665 A
- Document ID: US5344665A
- Status: Granted
- Kind: A
- Application number: 08/002,526
- Filed: 1993-01-11
- Granted: 1994-09-06
- Earliest claimed: 1985-11-29
- Assignees: Ueno Seiyaku Kabushikikaisha
- Inventors: Tatsuo Kanayama; Toshitaka Nakashima; Kunihiko Tomiyasu; Toshio Matsuda
- Web page: https://patentgrep.com/patent/US5344665A

## CPC

- A23L 17/70: {Comminuted, e.g. emulsified, fish products; Processed products therefrom such as pastes, reformed or compressed products (A23L17/65, A23L17/10, A23L17/20, A23L17/40, A23L17/50 take precedence)}
- A23L: FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF (preservation thereof A23B)

## Abstract

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).

## Claims

### Claim 1

A method of producing frozen surimi not containing polyphosphates and possessing good coloration and good elasticity in a surimi based product, comprising:
washing minced fish meat;
dehydrating the washed minced fish meat to give a dehydrated minced fish meat;
mixing the dehydrated minced fish meat;
adding at least one compound selected from the group consisting of carbonates and bicarbonates in combination with an organic alkaline salt to the dehydrated minced fish meat during the mixing of said fish meat, so as to adjust the pH value of the fish meat to less than 7.5; and
freezing the resultant fish meat to produce frozen surimi.

### Claim 2 (depends on 1)

A method according to claim 1, wherein the carbonates are selected from the group consisting of sodium carbonate, potassium carbonate, calcium carbonate, and magnesium carbonate; and the bicarbonates are selected from the group consisting of sodium bicarbonate and potassium bicarbonate.

### Claim 3 (depends on 1)

A method according to claim 1, wherein the organic alkaline salt is selected from the group consisting of sodium citrate, calcium citrate, sodium acetate, calcium acetate, sodium tartrate, calcium tartrate and sodium gluconate.

### Claim 4 (depends on 1)

A method according to claim 1, wherein one of the group of carbonates and bicarbonates is added to the dehydrated fish meat in an amount not less than 0.02% by weight.

### Claim 5 (depends on 1)

A method according to claim 1, further comprising adding at least one edible surface active agent to the dehydrated minced fish meat.

### Claim 6 (depends on 1)

A method according to claim 1, wherein the carbonates, bicarbonates, and organic alkaline salt are added in the amounts of not more than 0.06% by weight, not more than 0.15% by weight, and 0.1 to 0.5% by weight, respectively, based on the total weight of the dehydrated minced fish meat.