CA1299432C - Production of frozen surimi - Google Patents
Production of frozen surimiInfo
- Publication number
- CA1299432C CA1299432C CA000523876A CA523876A CA1299432C CA 1299432 C CA1299432 C CA 1299432C CA 000523876 A CA000523876 A CA 000523876A CA 523876 A CA523876 A CA 523876A CA 1299432 C CA1299432 C CA 1299432C
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- Prior art keywords
- surimi
- fish meat
- sodium
- group
- minced fish
- Prior art date
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Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
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- Life Sciences & Earth Sciences (AREA)
- Marine Sciences & Fisheries (AREA)
- Zoology (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Fish Paste Products (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
Abstract:
The present invention relates to a method of producing frozen surimi containing substantially no phosphate additives, in which carbonates and/or bicarbonates are added to dehydrated minced fish meat and kept at a pH
value of less than 7.5, and the resulting surimi and surimi based products have an excellent whiteness and good elasticity (ashi).
The present invention relates to a method of producing frozen surimi containing substantially no phosphate additives, in which carbonates and/or bicarbonates are added to dehydrated minced fish meat and kept at a pH
value of less than 7.5, and the resulting surimi and surimi based products have an excellent whiteness and good elasticity (ashi).
Description
s ~ ~
Production of frozen surimi The present invention relates to a method of producing frozen minced fish meat (referred to as "~rozen surimi").
Conventionally, frozen surimi has been produced by a process in which minced fish meat obtained from a fish meat, such as pollack, is subjected to washing in fresh water in at least two steps, with the addition of a small amount of common salt to the fresh water used in the last step of the washing, removal of skin by a refiner where necessary, dehydrating by a screw-pre.ss, and then mixing with the addition of sugars or sugar alcohols, polyphos-phates, etc., and finally the product is packed and stored under refrigeration at rninus 20C to minus 30C until delivery.
Nowadays, however, the human intake of phosphates, such as polyphosphates, which are used as adclitives in .Eoods, has been on the increase because o~ the increased public consumption of processed foods. This tendency has been raising concern about public health because excessive in-take of phosphates will lead to a calcium deficiency due to an imbalance between calcium and phosphorus acid in human 3~
( bodies. It is desirable, therefore, to reduce phosphate content in foods, including frozen surimi. Production of frozen surimi meat containing no phosphate is now a taslc imposed upon the fish processing industry.
In connection with this, a method for the complete elimination of phosphates, such as polyphosphates, from the production of fro~en surimi was proposed under a Japanese Patent (Toku Ko Sho No. 47-23385). The method proposed consists of adjusting the pH of minced fish meat (raw surimi) mixed with additives to a value within the range o~
7.5 - 9.0 when it is put into storage under refrigeration and thereby preserving the quality of the protein unimpaired for long periods of time.
The above-stated method involves defects however:
s~rimi preserved under refrigeration at such a high pH value tends to undergo premature "suwari" (increase of e].ast-city) when it is thawed (though the suwari is a necessary property for surimi based products, premature suwari (before procluction of the suwari based products) gives product9 with insuEficient properties. In addition, the suwari thus treated under~Joes deterioration with respect to color, and especially loses it.s whiteness. ThereEore, the above method has not been comrnercially practiced e.specially when whiteness bore upon the value of the meat, such as .surimi made Erom pollack.
Also under a Japanese Patent (Toku Kai Sho No.
48-2924.~), it was proposed that an aqueous solution formed .
oE a weak acid and a base be used instead of phosphates for the same purpose.
The second-men~ioned method above is useful in an attempt to give frozen surimi good elasticity (a property S called "ashi''~. However, the fish meat processed by this method is lacking in its ability to keep unimpaired Eor long periods under refrigeration. In this method, it is as effective to use tertiary calcium phosphate instead of polyphosphate, and therefore, the second-mentioned method does not measure up to the object of reducing the intake of phosphates.
In the production of Erozen surimi containing no phosphates there as been no process to produce the surimi which can be well preserved for a long period and has excellent whiteness, water holding capacity, and good elasticity (suwari) after thawing. Surimi based products, such as "kamaboko", made oE conventional frozen surimi containing no phosphate, lack good whiteness and good elasticity.
With the aEorementioned problems taken into account, the present invention provides a method o pro-ducing rozen surimi which can be processed into surimi based products exhibiting good wllitelless and good elasticity even after long periods oE cold storage.
3;~
The present invention provides a method of producing frozen surimi substantially free of phosphates and possessin~ good coloration and elasticity, comprising:
adding a combination of at least one compound selected from the group consisting of carbonates and bicarbonates, and at least one alkaline salt of an or~anic acid to dehydrated minced fish meat during mixing of said fish meat, so as to ad~ust the pH value of the fish meat to less than 7.5; and ~reezing the resultant ~ish meat to product frozen surimi.
Frozen surimi is generally produced by removing the waste portion, such as heads, viscera, bones and skin from raw fish, passed through a holl-type separator to obtain minced fish meat, washed in fresh water, dehydrated, and then mixed with a sugar, a polyphosphate, etc., and finally frozen.
However, as stated hereinbefore, the human intake of phosphorous has been on the increase because of increased public consumption of processed foods. This increase has raised concerns that the human intake of phosphorous may run to excess, thus causing a c~lcium deficiency. It is desired, therefore, to reduce . ~
- s the phosphorus content in foods and for the fish processing industry to stop using phosphorus additives in frozen surimi.
According to the present invention a carbonate and/or a bicarbonate is added, instead of polyphosphates, to dehydrated minced fish meat under grinding to adjust the pH value to less than 7.5, before the fish meat is frozen.
The carbonates according to this invention include sodium carbonate, potassium carbonate, calcium carbonate and lO magnesium carbonate, of which sodium carbonate is the most preferable for use.
The bicarbonates according to the present invention include sodium bicarbonate, potassium bicarbonate, etc., sodium bicarbonate being the most preferable among lS them.
The carbonates according to the present invention may be added in a quantity of 0.02 % by weight, or more, preferably within the range of 0.04 - 0.06 % by weight, on the fish meat. ~n addition of less than 0.02 % by weight is 20 ineffective or brings about inadequate results.
The bicarbonates according to the present invention may be added in a quantity oE 0.03 % by weight, or more, preferably within the range of 0.05 - 0.15 % by weight, on the fish meat. An addition of less than 0.03 %
25 by weight is ineffective or brings about inadequate results.
, 3~
The carbonates and bicarbonates, according to the present invention, may be used in any optional ratio combination insofar as the pH value of the washed minced fish meat is maintained less than 7.5.
The carbonates and/or bicarbonates used accordiny to the present invention may be dispersed in sugars, sugar alcohols or starch hydrolysate.
The sugars and sugar alcohols according to the present invention include glucose, maltose, saccharose, lactose, maltitol, sorbitol, dextrine etc.
The effect of the method embodying the present invention can be enhanced by an extra addition of alkaline salts of organic acids and/or sodium chloride to the minced fish meat.
The alkaline salts of organic acids may include sodium citrate, calcium citrate, sodium acetate, calcium acetate, sodium tartrate, calcium tartrate and sodium gluconate. The most preferable one is so~ium citrate and/or sodium gluconate.
The alkaline salts of organic acids of the present invention may be added within the range of 0.1 - 0.5 % by weight, preferably within the range of 0.1 - 0.2 % by weight, on fish meat. The effect may fall short of t~e expectation if the addition is less than 0.1 % by weight and the whiteness may be unsatisfactory if the addition is over 0.5 % by weight.
By adding the alkaline salts of or~anic acids into the minced fish meat, the premature suwari can be effectively prevented.
o ~
in addition to the improvement of whiteness due to the carbonates and/or bicarbonates.
The amount of sodium chloride to be added, when it is used, is preferably about 0~6 - 1 ~ by weight based on the weight of the dehydrated Minced eish meat. An addition of common salt exceeding 1.0 ~ by weight is liable to impair the elasticity of the surimi, whereas an addition below 0.6 ~ by weight accelerates dehydration of the washed minced fish meat, increasing the dripping when the product is thawed, and the process may end with unsatisfactory results.
The qualiky oE the frozen surimi oE the present invention may be Eurther improved, in relation to both whiteness and elasticity by adding to it surface~active agents for food or fatty compounds together with a surEace-active agent Eor Eoods. ~he surface-active agents Eor food according to the present invention are mono- or diglycerides oE fatty acid, sugar esters, sorbitan fatty acid esters, propylene glycol Eatty acld esters/ lecitllin, and polyoxyethy]enesorbitan eatty ester, and mixtures formed therefrom~
The amount Oe the surEace active agent is preEer-ably 0.05 - 1.0 % by weight, most preEerably 0.1 - 0.5 ~
by weight, based on the weight oE the surimi. An addition below O.OS % by weight may be ineffective, whereas an addition over 1.0 ~ by weight does not show any improvement for the increase but even involves the possibility of ,. ;
~,, ~ 3~
adversely affecting the elasticity. A surface-active agent may be added alone or in the Eorrn of a mixture with a fatty compound.
When a surface-active agent for food is added as stated above, it is preferable for it to be dispersed in sugars or sugar alcohols. It is also practical to prepare an oil-in-water (O/W) emulsion of the surface-active agent or dissolve or disperse it in an edible solvent such as ethanol and propylene glycol. Any means serves the purpose insofar as it is capable of dispersing the surface-active agent quickly and uniformly throughout the surimi.
The fatty compounds reEerred to above include triglycerides oE fatty acids, higher fatty acids, esters o~ higher alcohols, etc., the triglycerides of the fatty acids being especially suitable. Specifically stated, some of the vegetable fats and oils suitable for the purpose are rape seed oil, soybean oll, cotton seed oil, rice bran oi.l, corn oil, olive oil, and arachi.s oil. Animal fats and oils suitable for the purpose are butter fat, lard oil, fish oil, etc.
The additives used according to the present invention are cornpatib:Le in the surimi with other additives for improvement app:Licable accordiny to a different method oE minced fish meat processing.
The invention is applicable to the processing of Alas]ca pollack, Atka mackerel, Sar~ines, Mackerel, Pacific sauries, Cutlassfish, Sea eels, Flatfish, Horse mackerel, merlu and rnixtures thereof. The ( applicability of the invention is not restricted to the above-enumerated kinds.
Examples of the present invention are given hereunder.
S Examples 1 - 7 ~he effect of sodium carbonate and/or sodium hydrogen carbonate at pH value of less than 7.5.
Dehydrated minced fish meat was prepared accordiny to usual procedures Erom Walleye pollack caught on the preceding day, and was mixed to ensure a uniform water content throughout, and then, into every 5 kg of the meat, each as a test lot, was incorporated additives as shown in Table 1 and each lot of the resultant mixtures was made to form a uniform system by mixing for 5 minutes with a small silent cutter to give surimi. The obtained surimi was packed, 2.5 kg each in a polyethylene bag, and each hag of the surimi was frozen to a temperature of minus 30C by overnight rerigeration in an air-blast reerigerator and subsequently stored under reErigation at minus 30C.
~fter four months of cold storage under the above-stated conditi.on, each test lot of the frozen surimi, packed eor 2.5 kg each, was removed erom the cold storage and leEt stan~qinc3 overnight in a room to thaw at room temperature.
A 2 kg portion .Erom each pack was put in a small silent cutter, common salt and potato starch were added T, 3~
( thereto in quantities of 3 ~ by weight and 5 ~ by weight, respectively, and the mixture was kneaded in a small silent cutter for 13 minutes and then stuffed in a polyvinylidene chloride film with a lay-flat width of 43 mm. Part of the packed surimi was made into musuwari kamaboko (see Note below) by directly heating it in hot water at 90C for 30 minutes and the rest was made into suwari kamaboko (see Note below) by immersion in water at 30C for one hour first and then by heating in hot water at 90C for 30 minutes.
_ote: "Musuwari kamaboko" means surimi which, immediately after defrostiny, is cooked in hot wa-ter, whereas "suwari kamaboko" means surimi which, after defrosting, is left standing in water or in a special chamber ~t room temperature ~or some hours to improve the elasticity and then cooked in hot water, kamaboko of both the two -types beiny end products.
Table 1 shows the xesults of tes-ts wherein the Hunter's whiteness, water drip, and jelly s-trength were determined with respect to kamaboko of both the musuwari and the suwari types as well as the thawed minced fish meat.
The ~lunter's whiteness was determined by a digital color differe~ce meter Model ND-lOlD (made by Nippon Denshoku Kogyo). The elasticity of kamabo~o, represented in jelly strength W x I. (y x cm), was determined by means of a food rheo~eter (made by Fudo Kogyo) using a globular plunger with a diameter of S mm~ l'he water drip was determined in a manner in which thawed surimi weighing 50 g was put in a . ~
3~
cylinder measuring 35 mm in diameter and lSO mm in length and the liquid drippings obtained by applying a load of 500 g twice, at -the beginning and five to ten minutes later, for a twenty minute period were represented in a percentage against the weight of the specimen; in the water drip column - means "no drippings", means "oozes out", and + means "several drops". "Suwari (elasticity) of thawed surimi is indicated by - meaning "good", meaning "tolerable", +
meaning "not good", ~+ meaning "bad (crumble~".
~_ _ __ _ _ __ _ _ ___ ~ +
~1 ~ 4 ~ ~ .~ .~ l l l + +
V~--- C _ _____ __ __ __ ~i h ~ u~ o o o o o o o o o o o o ~ ~ ~r ~r u~ ~r ~ o ~ u~ r--~ U~ _ _ ~ ~ ~r ~ _ ~r ~r ~r ~ ~ ~r U~ X ~1 0 :~ ~ o U~ o o o o o o o o o o a~ co I_ ~ o o o ~o co a~ ~
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I C rl h r1 a~ ar~ r1 O O a~ t~ O O O (5) ri ~ _) t~J r-l r-l t~ t~l t~l r-l r-l t'~l t'~l t~l r1 t~) h ~ t~ __ t;~ t~o co r-( O C;~ _ ~ CCI Ul rl ~ ~ O 11~ ~ r1 t'~l ~r CO Cl~ rl t'~l t~') ~r t_~
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~rl ~JO O ~/ O O O O O O O O O
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( As shown in Table l, when -there is no addition of sodium carbonate or sodium hydrogen carbonate (test lot Comparative Example l), the water drip from the surimi is large and the jelly strength of the kamaboko is poor.
On the contrary, when the addition of sodium carbonate is 0.08 ~ by weight or more, or that of sodium hydrogen carbonate is 0.2 % by weight or more, and the pH of the surimi or kamaboko is made to exceed 7.5 (Comparative Examples 2 - 5), the water drip from thawed surimi is reduced but the Hunter's whiteness is inadequate and, moreover, the frozen surimi will easily undergo premature suwari when thawed.
When the addition of sodium carbonate is within the range from 0.02 ~ by weight to 0~08 % by weight, or that of sodium bicarbonate is within the range from 0.03 % by weight to 0.2 ~ by weight, and the surimi or kamaboko assumes a pH value not exceeding 7.5 (Examples 1 - 7), the surimi shows no water drip under pressure, does not undergo premature suwari when thawed, and kamaboko having satisfactory whiteness and ade~uate jelly strength becomes obtainab:Le.
~ les 8 - L8 -The effect of a salt of an organic acid.
Frozen surimi was prepared in a variety of compositions, as specified in Table 2, through the same production process as in Example 1 and, after six months of cold storage at minus 30C, the frozen surimi was made into . . "~
~2~
musuwari kamaboko and suwari kamaboko in the same manner as in Example 1. The salts of each organic acid were dissolved in 50 ml distilled water so as to adjust the ion strength to 0.025 against surimi and added to the surimi after adjusting the pH value ~o 7 wi~h NaOH or HCl. The test results obtained in the same manner as in Example 1, with respect to both surimi and kamaboko, are shown in Table 2. The toughness of the surimi after thawing (meat temperature:
5C) was determined by means of a food rheometer (Model NRM-2002J made by Fudo Kogyo) and represented in push strength W (g~ applied to a globular plunger with a diameter of 5 mm.
0~ o ~ __ ~ _ O co ~ _ ~ ra~ ~ O r-~ a~ co o o c~
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~X ~ ~ o o o u~ o o Ln ~ o o o ~ ~ ~ ~ o ~r cj~ ~ r~ ~ ~D o ~ a~ r~ ~
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~ . __ __ __ _ ~ Id~ 0 _~ + + __ ~. + _ + + _ d, ~ CO rl ~ a~ ~o ~ D ~ ~ C5~ ~ r _ ~ r~ r r~ r~ I_ r~ r~ ~D ~D Lr~ c~ co u)u), ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~7 ~ ~ _ I_ _ _ ___ _ rq o o ~ c~ r; ,~ ,~ a~ ,~ u~ ,~ ~r rl h ~ co co ~ r- o~ co r~ oo r~ oo a~
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-- 1 o As shown by the results o~ Test lot ~xample 8 ( in Table 2, althou~h Na2CO3 added in a ~uantity of 0.04 ~ by weight has an effect which lowers the Hunter's whiteness of surimi and kamaboko, some salts of organic acids counteract the lowering effect. Salts such as sodium acetate, sodium tartarate, sodium malate, sodium gluconate, and most remarkably, sodium citrate being effective for this purpose. With respect to the water drip from thawed surimi under pressure, whereas Test lot Comparative Example 6 showed a bad result of 4.8 ~, the addition of salts of organic acids, except sodium maleate, reduced the drip to several drops, and especially, sodium citrate ~urther stopped the motor drip.
With respect to the toughness of the surimi after thawing, it was discovered that a malate and also a citrate can render the meat tender and viscous and prevent such meat from undergoing premature suwari (elasticity) when the meat is thawed. Sodium citrate and sodium gluconate, of all the salts of organic acids tested, did no-t affec-t the elasticity of musuwari kamaboko and suwari kamaboko.
From the above-described results of the test, it was concluded that sodium citrate is the most eficient of all salts of organic acids, when used in conjunction wikh Na2CO3, in view of improvement of the ~lunter's whiteness oE
both surimi and kamaboko, drip property and tendency to suwari after thawing oE the surimi, and unimpaired elasticity.
3~
Examples 19 - 26 Appropriate addition of sodium citrate:
Froæen surimi was prepared in a variety of compositions shown in Table 3, according to the same process as in Example 1, and after three months of cold storage at minus 30C, the frozen surimi was made into musuwari kamaboko and suwari kamaboko in the same manner as in Example 1. The test results obtained in the same manner as in Example l, with respect to both the surimi and the kamaboko, are shown in Table 3.
T ~ ~
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- 1 9 ~ ;32 s shown in Table 3, the Hunter's whiteness of both surimi and kamaboko shows a distinct improvement when sodium citrate was added, compared wi-th a sample to which sodium citrate was not added.
With respect to the water drip from thawed surimi under pressure, whereas Test lot Comparative Example 7 registered 1.2 %, the test lots prepared accordin~ to this invention (Examples 19 - 26) showed no drip. The surimi showed no premature suwari at the time of thawing. The elasticity, with respect to both musuwari kamaboko and suwari kamaboko, was not adversely affected by the addition of sodium citrate.
The appropriate quantity of sodium citrate added is within the ran~e of 0.1 - 0.5 6 by weight on the surimi, but, since the Hunter's whiteness is liable to diminish proportion as the additiGn of the citrate is increased, it is preferable for it to be added in a quantity between 0.1 and 0.2 % by weight.
Examples 27 - 35 -The effect oE common sal-t aclded in conjunction wi-th sodium carbonate.
Frozen surim.i was prepared in a variety of compositions accordiny to the same process as in Example 1, as shown in 'rable ~, and after ~our mon-ths of cold storage at minus 30C, the frozen surimi was rnade into musuwari kamaboko and suwari kamaboko in the same manner as in Example 1. The test results obtained in the same manner as .. ..
in Example 1, with respect to both surimi and kamaboko, are shown in Table 4. The viscosity of the surimi is indicated by - meaning "not viscous", meaning "a little viscous", +
meaning "viscous", ++ meaning "viscous to a high degree", and +++ meaning "viscous to a very high degree".
Production of frozen surimi The present invention relates to a method of producing frozen minced fish meat (referred to as "~rozen surimi").
Conventionally, frozen surimi has been produced by a process in which minced fish meat obtained from a fish meat, such as pollack, is subjected to washing in fresh water in at least two steps, with the addition of a small amount of common salt to the fresh water used in the last step of the washing, removal of skin by a refiner where necessary, dehydrating by a screw-pre.ss, and then mixing with the addition of sugars or sugar alcohols, polyphos-phates, etc., and finally the product is packed and stored under refrigeration at rninus 20C to minus 30C until delivery.
Nowadays, however, the human intake of phosphates, such as polyphosphates, which are used as adclitives in .Eoods, has been on the increase because o~ the increased public consumption of processed foods. This tendency has been raising concern about public health because excessive in-take of phosphates will lead to a calcium deficiency due to an imbalance between calcium and phosphorus acid in human 3~
( bodies. It is desirable, therefore, to reduce phosphate content in foods, including frozen surimi. Production of frozen surimi meat containing no phosphate is now a taslc imposed upon the fish processing industry.
In connection with this, a method for the complete elimination of phosphates, such as polyphosphates, from the production of fro~en surimi was proposed under a Japanese Patent (Toku Ko Sho No. 47-23385). The method proposed consists of adjusting the pH of minced fish meat (raw surimi) mixed with additives to a value within the range o~
7.5 - 9.0 when it is put into storage under refrigeration and thereby preserving the quality of the protein unimpaired for long periods of time.
The above-stated method involves defects however:
s~rimi preserved under refrigeration at such a high pH value tends to undergo premature "suwari" (increase of e].ast-city) when it is thawed (though the suwari is a necessary property for surimi based products, premature suwari (before procluction of the suwari based products) gives product9 with insuEficient properties. In addition, the suwari thus treated under~Joes deterioration with respect to color, and especially loses it.s whiteness. ThereEore, the above method has not been comrnercially practiced e.specially when whiteness bore upon the value of the meat, such as .surimi made Erom pollack.
Also under a Japanese Patent (Toku Kai Sho No.
48-2924.~), it was proposed that an aqueous solution formed .
oE a weak acid and a base be used instead of phosphates for the same purpose.
The second-men~ioned method above is useful in an attempt to give frozen surimi good elasticity (a property S called "ashi''~. However, the fish meat processed by this method is lacking in its ability to keep unimpaired Eor long periods under refrigeration. In this method, it is as effective to use tertiary calcium phosphate instead of polyphosphate, and therefore, the second-mentioned method does not measure up to the object of reducing the intake of phosphates.
In the production of Erozen surimi containing no phosphates there as been no process to produce the surimi which can be well preserved for a long period and has excellent whiteness, water holding capacity, and good elasticity (suwari) after thawing. Surimi based products, such as "kamaboko", made oE conventional frozen surimi containing no phosphate, lack good whiteness and good elasticity.
With the aEorementioned problems taken into account, the present invention provides a method o pro-ducing rozen surimi which can be processed into surimi based products exhibiting good wllitelless and good elasticity even after long periods oE cold storage.
3;~
The present invention provides a method of producing frozen surimi substantially free of phosphates and possessin~ good coloration and elasticity, comprising:
adding a combination of at least one compound selected from the group consisting of carbonates and bicarbonates, and at least one alkaline salt of an or~anic acid to dehydrated minced fish meat during mixing of said fish meat, so as to ad~ust the pH value of the fish meat to less than 7.5; and ~reezing the resultant ~ish meat to product frozen surimi.
Frozen surimi is generally produced by removing the waste portion, such as heads, viscera, bones and skin from raw fish, passed through a holl-type separator to obtain minced fish meat, washed in fresh water, dehydrated, and then mixed with a sugar, a polyphosphate, etc., and finally frozen.
However, as stated hereinbefore, the human intake of phosphorous has been on the increase because of increased public consumption of processed foods. This increase has raised concerns that the human intake of phosphorous may run to excess, thus causing a c~lcium deficiency. It is desired, therefore, to reduce . ~
- s the phosphorus content in foods and for the fish processing industry to stop using phosphorus additives in frozen surimi.
According to the present invention a carbonate and/or a bicarbonate is added, instead of polyphosphates, to dehydrated minced fish meat under grinding to adjust the pH value to less than 7.5, before the fish meat is frozen.
The carbonates according to this invention include sodium carbonate, potassium carbonate, calcium carbonate and lO magnesium carbonate, of which sodium carbonate is the most preferable for use.
The bicarbonates according to the present invention include sodium bicarbonate, potassium bicarbonate, etc., sodium bicarbonate being the most preferable among lS them.
The carbonates according to the present invention may be added in a quantity of 0.02 % by weight, or more, preferably within the range of 0.04 - 0.06 % by weight, on the fish meat. ~n addition of less than 0.02 % by weight is 20 ineffective or brings about inadequate results.
The bicarbonates according to the present invention may be added in a quantity oE 0.03 % by weight, or more, preferably within the range of 0.05 - 0.15 % by weight, on the fish meat. An addition of less than 0.03 %
25 by weight is ineffective or brings about inadequate results.
, 3~
The carbonates and bicarbonates, according to the present invention, may be used in any optional ratio combination insofar as the pH value of the washed minced fish meat is maintained less than 7.5.
The carbonates and/or bicarbonates used accordiny to the present invention may be dispersed in sugars, sugar alcohols or starch hydrolysate.
The sugars and sugar alcohols according to the present invention include glucose, maltose, saccharose, lactose, maltitol, sorbitol, dextrine etc.
The effect of the method embodying the present invention can be enhanced by an extra addition of alkaline salts of organic acids and/or sodium chloride to the minced fish meat.
The alkaline salts of organic acids may include sodium citrate, calcium citrate, sodium acetate, calcium acetate, sodium tartrate, calcium tartrate and sodium gluconate. The most preferable one is so~ium citrate and/or sodium gluconate.
The alkaline salts of organic acids of the present invention may be added within the range of 0.1 - 0.5 % by weight, preferably within the range of 0.1 - 0.2 % by weight, on fish meat. The effect may fall short of t~e expectation if the addition is less than 0.1 % by weight and the whiteness may be unsatisfactory if the addition is over 0.5 % by weight.
By adding the alkaline salts of or~anic acids into the minced fish meat, the premature suwari can be effectively prevented.
o ~
in addition to the improvement of whiteness due to the carbonates and/or bicarbonates.
The amount of sodium chloride to be added, when it is used, is preferably about 0~6 - 1 ~ by weight based on the weight of the dehydrated Minced eish meat. An addition of common salt exceeding 1.0 ~ by weight is liable to impair the elasticity of the surimi, whereas an addition below 0.6 ~ by weight accelerates dehydration of the washed minced fish meat, increasing the dripping when the product is thawed, and the process may end with unsatisfactory results.
The qualiky oE the frozen surimi oE the present invention may be Eurther improved, in relation to both whiteness and elasticity by adding to it surface~active agents for food or fatty compounds together with a surEace-active agent Eor Eoods. ~he surface-active agents Eor food according to the present invention are mono- or diglycerides oE fatty acid, sugar esters, sorbitan fatty acid esters, propylene glycol Eatty acld esters/ lecitllin, and polyoxyethy]enesorbitan eatty ester, and mixtures formed therefrom~
The amount Oe the surEace active agent is preEer-ably 0.05 - 1.0 % by weight, most preEerably 0.1 - 0.5 ~
by weight, based on the weight oE the surimi. An addition below O.OS % by weight may be ineffective, whereas an addition over 1.0 ~ by weight does not show any improvement for the increase but even involves the possibility of ,. ;
~,, ~ 3~
adversely affecting the elasticity. A surface-active agent may be added alone or in the Eorrn of a mixture with a fatty compound.
When a surface-active agent for food is added as stated above, it is preferable for it to be dispersed in sugars or sugar alcohols. It is also practical to prepare an oil-in-water (O/W) emulsion of the surface-active agent or dissolve or disperse it in an edible solvent such as ethanol and propylene glycol. Any means serves the purpose insofar as it is capable of dispersing the surface-active agent quickly and uniformly throughout the surimi.
The fatty compounds reEerred to above include triglycerides oE fatty acids, higher fatty acids, esters o~ higher alcohols, etc., the triglycerides of the fatty acids being especially suitable. Specifically stated, some of the vegetable fats and oils suitable for the purpose are rape seed oil, soybean oll, cotton seed oil, rice bran oi.l, corn oil, olive oil, and arachi.s oil. Animal fats and oils suitable for the purpose are butter fat, lard oil, fish oil, etc.
The additives used according to the present invention are cornpatib:Le in the surimi with other additives for improvement app:Licable accordiny to a different method oE minced fish meat processing.
The invention is applicable to the processing of Alas]ca pollack, Atka mackerel, Sar~ines, Mackerel, Pacific sauries, Cutlassfish, Sea eels, Flatfish, Horse mackerel, merlu and rnixtures thereof. The ( applicability of the invention is not restricted to the above-enumerated kinds.
Examples of the present invention are given hereunder.
S Examples 1 - 7 ~he effect of sodium carbonate and/or sodium hydrogen carbonate at pH value of less than 7.5.
Dehydrated minced fish meat was prepared accordiny to usual procedures Erom Walleye pollack caught on the preceding day, and was mixed to ensure a uniform water content throughout, and then, into every 5 kg of the meat, each as a test lot, was incorporated additives as shown in Table 1 and each lot of the resultant mixtures was made to form a uniform system by mixing for 5 minutes with a small silent cutter to give surimi. The obtained surimi was packed, 2.5 kg each in a polyethylene bag, and each hag of the surimi was frozen to a temperature of minus 30C by overnight rerigeration in an air-blast reerigerator and subsequently stored under reErigation at minus 30C.
~fter four months of cold storage under the above-stated conditi.on, each test lot of the frozen surimi, packed eor 2.5 kg each, was removed erom the cold storage and leEt stan~qinc3 overnight in a room to thaw at room temperature.
A 2 kg portion .Erom each pack was put in a small silent cutter, common salt and potato starch were added T, 3~
( thereto in quantities of 3 ~ by weight and 5 ~ by weight, respectively, and the mixture was kneaded in a small silent cutter for 13 minutes and then stuffed in a polyvinylidene chloride film with a lay-flat width of 43 mm. Part of the packed surimi was made into musuwari kamaboko (see Note below) by directly heating it in hot water at 90C for 30 minutes and the rest was made into suwari kamaboko (see Note below) by immersion in water at 30C for one hour first and then by heating in hot water at 90C for 30 minutes.
_ote: "Musuwari kamaboko" means surimi which, immediately after defrostiny, is cooked in hot wa-ter, whereas "suwari kamaboko" means surimi which, after defrosting, is left standing in water or in a special chamber ~t room temperature ~or some hours to improve the elasticity and then cooked in hot water, kamaboko of both the two -types beiny end products.
Table 1 shows the xesults of tes-ts wherein the Hunter's whiteness, water drip, and jelly s-trength were determined with respect to kamaboko of both the musuwari and the suwari types as well as the thawed minced fish meat.
The ~lunter's whiteness was determined by a digital color differe~ce meter Model ND-lOlD (made by Nippon Denshoku Kogyo). The elasticity of kamabo~o, represented in jelly strength W x I. (y x cm), was determined by means of a food rheo~eter (made by Fudo Kogyo) using a globular plunger with a diameter of S mm~ l'he water drip was determined in a manner in which thawed surimi weighing 50 g was put in a . ~
3~
cylinder measuring 35 mm in diameter and lSO mm in length and the liquid drippings obtained by applying a load of 500 g twice, at -the beginning and five to ten minutes later, for a twenty minute period were represented in a percentage against the weight of the specimen; in the water drip column - means "no drippings", means "oozes out", and + means "several drops". "Suwari (elasticity) of thawed surimi is indicated by - meaning "good", meaning "tolerable", +
meaning "not good", ~+ meaning "bad (crumble~".
~_ _ __ _ _ __ _ _ ___ ~ +
~1 ~ 4 ~ ~ .~ .~ l l l + +
V~--- C _ _____ __ __ __ ~i h ~ u~ o o o o o o o o o o o o ~ ~ ~r ~r u~ ~r ~ o ~ u~ r--~ U~ _ _ ~ ~ ~r ~ _ ~r ~r ~r ~ ~ ~r U~ X ~1 0 :~ ~ o U~ o o o o o o o o o o a~ co I_ ~ o o o ~o co a~ ~
~ r~ r~ ~ ~ ~r ~ ~r ~r ~ ~ ~ ~r h ~ ~ u~ l l +
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~ ~ .
~ .~ a~ n o o ~_ ~r tr~ t~J u~ r1 O U~ O
I C rl h r1 a~ ar~ r1 O O a~ t~ O O O (5) ri ~ _) t~J r-l r-l t~ t~l t~l r-l r-l t'~l t'~l t~l r1 t~) h ~ t~ __ t;~ t~o co r-( O C;~ _ ~ CCI Ul rl ~ ~ O 11~ ~ r1 t'~l ~r CO Cl~ rl t'~l t~') ~r t_~
--1 $ i~ -~ 1~ ~ t-- 1~ 1~ 1-- 1~ t~ 1-- 1~ 1~ 1~ r~
tl) ~!In t- U~ I~ t- U~ O t.~l ~r co t~ t P .,1 O ~t~ t~ t~l tr) ~ t~ ttl ~ t~l tr) ~r ~ ~
~ i- r- I_ r~ I_ I~ I~ ~ I~ I~ I~ r~ t~
__ _____ _ ___ ___ __. __ __. __ _ _ __ _ _ ~rl O
_ ~ o o o o o o o ~n trl n r-l r-l t~
_ _ _ I ~_ _ o o o o o 1 ~rl tl)t~~ t ) Cl:1 O (`~I ~:1' ~ ..
~rl ~JO O ~/ O O O O O O O O O
~ ~; O O O O O U~
d la _ _~ _ _ _ _ _ _ _ _D ~rl D ~D ~D ~D ~D ~ D ~g ~D ~1 _ _-------1-----------I I
~.~ ~ r ~ ~ ~ cr un ~r un ~D r~
æ ~ ~ ~, ~, x ~ ~ ~. ~ x x ~ ~
~2~3 ~
( As shown in Table l, when -there is no addition of sodium carbonate or sodium hydrogen carbonate (test lot Comparative Example l), the water drip from the surimi is large and the jelly strength of the kamaboko is poor.
On the contrary, when the addition of sodium carbonate is 0.08 ~ by weight or more, or that of sodium hydrogen carbonate is 0.2 % by weight or more, and the pH of the surimi or kamaboko is made to exceed 7.5 (Comparative Examples 2 - 5), the water drip from thawed surimi is reduced but the Hunter's whiteness is inadequate and, moreover, the frozen surimi will easily undergo premature suwari when thawed.
When the addition of sodium carbonate is within the range from 0.02 ~ by weight to 0~08 % by weight, or that of sodium bicarbonate is within the range from 0.03 % by weight to 0.2 ~ by weight, and the surimi or kamaboko assumes a pH value not exceeding 7.5 (Examples 1 - 7), the surimi shows no water drip under pressure, does not undergo premature suwari when thawed, and kamaboko having satisfactory whiteness and ade~uate jelly strength becomes obtainab:Le.
~ les 8 - L8 -The effect of a salt of an organic acid.
Frozen surimi was prepared in a variety of compositions, as specified in Table 2, through the same production process as in Example 1 and, after six months of cold storage at minus 30C, the frozen surimi was made into . . "~
~2~
musuwari kamaboko and suwari kamaboko in the same manner as in Example 1. The salts of each organic acid were dissolved in 50 ml distilled water so as to adjust the ion strength to 0.025 against surimi and added to the surimi after adjusting the pH value ~o 7 wi~h NaOH or HCl. The test results obtained in the same manner as in Example 1, with respect to both surimi and kamaboko, are shown in Table 2. The toughness of the surimi after thawing (meat temperature:
5C) was determined by means of a food rheometer (Model NRM-2002J made by Fudo Kogyo) and represented in push strength W (g~ applied to a globular plunger with a diameter of 5 mm.
0~ o ~ __ ~ _ O co ~ _ ~ ra~ ~ O r-~ a~ co o o c~
~ ~ ~ ~ .-~
E~ ~ _ _ _ C _ _ __ __ _ ~:: h R ~n o o o o o o o ~ o o o -~ ~ ~ N r-l ~r r u~ r . c~ ~ co o a~
h ~ ~n X . _ _ _ __ 's~ ~
~X ~ ~ o o o u~ o o Ln ~ o o o ~ ~ ~ ~ o ~r cj~ ~ r~ ~ ~D o ~ a~ r~ ~
,~_ ~ ~ r~ ~ ~ ~ ~ ~ ~ ~ ~ ~ r~
~ . __ __ __ _ ~ Id~ 0 _~ + + __ ~. + _ + + _ d, ~ CO rl ~ a~ ~o ~ D ~ ~ C5~ ~ r _ ~ r~ r r~ r~ I_ r~ r~ ~D ~D Lr~ c~ co u)u), ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~7 ~ ~ _ I_ _ _ ___ _ rq o o ~ c~ r; ,~ ,~ a~ ,~ u~ ,~ ~r rl h ~ co co ~ r- o~ co r~ oo r~ oo a~
~j ~ r1 r1 r1 rl r-l ~ r1 rlr-l r-l r1 r~
r~ O _ __ _ _ ~o r r-l r1 ~ 00 a~ ~ r~ r~ ~r ~ r~
Rq a~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~:
r~ r~ r~ r~ r~ r~ r- r~r~ r~ 0 ~ ~ __ _ _ . _ r~ ~ ~n r~ ,~ ~ ,~ ~ ~r ~r a~
~h r l ~7 ~ ~ ~ ~ ~ ~ ~ r~ ~ ~1 ~r~
r~ r~ r- r- r~ r~ r r~ 1- r~ ~ r~
_ _ _ _ __ _ ~1 ~ 3 ~:1 r1 ~7 ~1 ~0 In ~ ~ C n rl r~
aJ ~J ~ thJ~ I o o ~ -! -! -! ,1 -! -! ~ In r-l ~ ~
R a) ~ O td__ _ o o o o o o o o o o ? O O
3 U ~' cr '~' '~' ~r ~ ;r ~ ~r e~ ~ ? `~
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.q z O O O O O O O O O O O ~Q) ~¢ 0\ ._ _ ._ __ _ _ . ~ r~
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_~ ~1 ~ __ ~ ~O ~D ~D ~7 __ ~O ~D ~
ol~ ~ ~ @ ~ 1~ J3 ~ @ 9~ c~
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~ ~ ~ _ Z Z~ Z Z Z Z Z Z Z :Z
~D ~ ~ o ,~ ~ ~ ~r n ~D r~ co I~~ r-l r-l r1 r-l r-l r-l r1 r-l r1 rC~ ~)~1t~ !~ 1~ !~ 1~ ~ ~ t~l ~1 l~i ,:; ~,, ~L2~
-- 1 o As shown by the results o~ Test lot ~xample 8 ( in Table 2, althou~h Na2CO3 added in a ~uantity of 0.04 ~ by weight has an effect which lowers the Hunter's whiteness of surimi and kamaboko, some salts of organic acids counteract the lowering effect. Salts such as sodium acetate, sodium tartarate, sodium malate, sodium gluconate, and most remarkably, sodium citrate being effective for this purpose. With respect to the water drip from thawed surimi under pressure, whereas Test lot Comparative Example 6 showed a bad result of 4.8 ~, the addition of salts of organic acids, except sodium maleate, reduced the drip to several drops, and especially, sodium citrate ~urther stopped the motor drip.
With respect to the toughness of the surimi after thawing, it was discovered that a malate and also a citrate can render the meat tender and viscous and prevent such meat from undergoing premature suwari (elasticity) when the meat is thawed. Sodium citrate and sodium gluconate, of all the salts of organic acids tested, did no-t affec-t the elasticity of musuwari kamaboko and suwari kamaboko.
From the above-described results of the test, it was concluded that sodium citrate is the most eficient of all salts of organic acids, when used in conjunction wikh Na2CO3, in view of improvement of the ~lunter's whiteness oE
both surimi and kamaboko, drip property and tendency to suwari after thawing oE the surimi, and unimpaired elasticity.
3~
Examples 19 - 26 Appropriate addition of sodium citrate:
Froæen surimi was prepared in a variety of compositions shown in Table 3, according to the same process as in Example 1, and after three months of cold storage at minus 30C, the frozen surimi was made into musuwari kamaboko and suwari kamaboko in the same manner as in Example 1. The test results obtained in the same manner as in Example l, with respect to both the surimi and the kamaboko, are shown in Table 3.
T ~ ~
U~ ... o o o o o U~ o 8 ~ u~
U~,Y __ _ U~ X -~ O
,~ ~ ~ Ln O LO u~ u~ O O O
~1 (~ ~r N ~I ~ ~,~ ~1 ~ (~ ~i ~Q t~
r~ _ _ _ _ PJ~
~
~ ~ ~, ~ l l l l O ,_1 10 1_ Ll7 ) Il) ~I O 0~) ~ ~ i o ~i ~i i r-i ~i ~i o u~u~ ~ ~r ~r ~r ~r ~r ~r ~r ~r ~r $ ~ ~ _ _ ~ ~ .~ ~ CO ,~ U~ ~ o ~ o CO
~ .~ ~, o ~ o o o o o o ~ .~
~ :~ ~ ~ ~ ~ ~ ~ ~ ~ ~
.,, o __ .. _. __ n o~ u~ O ~ n ~ ~ ~r ~,~
o ~ ~ ~r ~ ~r ~r ~r ~r r~ ~ r~ ~ I- I~ t~ r~ I- ~V 1) tr~ ~ _ _ _ _ _ _ _ r~
tV ~) ~0 r-l tX~ 0~ U~ ~ t~ 1~ t O t~d ~1 ,~ ~ ~cr ~ ~:r ~r ~ ~r ~r ~r ~V
~3 u~ 1~ ~ r~ t~ ~_ 1~ ~ ~ 1~ '.
__ _ __ _ _ _ $ . _ _ ~ r~ O
(d ~t~ n td tV
h ~l ~ t`l t`l ~) ~r ~1 L ~~ J O O O O O O O O O
1~ ~~ ~ .~_ _ _ _ ._ __ __ _~ ~ ~
~'tL) 0~ C~
.~- ;3 t,_~ ~r ~ ~ '`:1' ~r ~r ~ ~r ..
~r~d _ o o o o o o o o to ~j o~ hL~- - ___ _ _ __I _ ~, O) t~ ~O ~O U:~ ~D ~ ~O U: U~ ~D
_ _. _ _ _ r~ ~ o r ~ t~J tr~ ~r u~ ~D
t,`J ~ t,`l ~ ~ t`J ~
Ln o _ ~ _ ____ _ ~
.. ~
- 1 9 ~ ;32 s shown in Table 3, the Hunter's whiteness of both surimi and kamaboko shows a distinct improvement when sodium citrate was added, compared wi-th a sample to which sodium citrate was not added.
With respect to the water drip from thawed surimi under pressure, whereas Test lot Comparative Example 7 registered 1.2 %, the test lots prepared accordin~ to this invention (Examples 19 - 26) showed no drip. The surimi showed no premature suwari at the time of thawing. The elasticity, with respect to both musuwari kamaboko and suwari kamaboko, was not adversely affected by the addition of sodium citrate.
The appropriate quantity of sodium citrate added is within the ran~e of 0.1 - 0.5 6 by weight on the surimi, but, since the Hunter's whiteness is liable to diminish proportion as the additiGn of the citrate is increased, it is preferable for it to be added in a quantity between 0.1 and 0.2 % by weight.
Examples 27 - 35 -The effect oE common sal-t aclded in conjunction wi-th sodium carbonate.
Frozen surim.i was prepared in a variety of compositions accordiny to the same process as in Example 1, as shown in 'rable ~, and after ~our mon-ths of cold storage at minus 30C, the frozen surimi was rnade into musuwari kamaboko and suwari kamaboko in the same manner as in Example 1. The test results obtained in the same manner as .. ..
in Example 1, with respect to both surimi and kamaboko, are shown in Table 4. The viscosity of the surimi is indicated by - meaning "not viscous", meaning "a little viscous", +
meaning "viscous", ++ meaning "viscous to a high degree", and +++ meaning "viscous to a very high degree".
'~ . _ __ __ ~
Ul h t + .
UO ~ l ++ +l + + ~ +++ +~;, +t +
~ __ _ __ _ _ h U~ O ~ l + l l l l l +l + + .~
50 'S
O __ _ _ h ~ o o o o L0 o O O ul O o n~ r~ co ~ ~ u:~ CO I~ O ~ ~ ~ O
~I (-~1 ~ 'r G ~ U ) ~ ~r ~ ~r U~ X rl O
,~ b' ~ ~ o ~ o -~ L~-l o o Ll') o o u) ~ ~ ~g r~ ~ ~ ~ ~, 1~ ~ ~ ~ ~ r~
~ ~ ~ ~ ~ ~ ~ __ ~ ~ r~
.
~ ~ ~r u~
~ ~ ~1 l ~' 1~' l 1 l l l l ~ô ~ ~ O ~ ~_ U) ~ I~ (` ~D Ll') I~') ~) _ ~ o co a~ ~ a~ ~ ~ a~ a~ a~ ~
~n~n ~ ~r ~ ~ ~ ~ ~ ~ ~ r~ r~ ~
~ ~ .~ - - - - - --~ ~ . ~ ~D Lrl ~ ~r a~ ~D O ~I O~ ~I ~I O
~ ~,~ S~ o o o c~ a~ ~ ~ ci~ a~ o o ., ~
~ U~ ~ ~`; ~ ~ ~ ~1 ~ ~1 ~ ~ ~
--~o --- ----~ ~ ~1 ~1 Lr1 Lr) ~D Ir) ~0 CO O ~1 O
~ L?
~_r~ I_ r~ ~_ ~ ~_ r 1~ t~ I_ 0 U~
~r~ _ _ __ _ __ E~
~ ~ Elr-- ~/ Lrl ~ Lr~ r-l CO ~) ~ O ~
q .~1 ,~ c;~ q~ ~ q~ q~ ~ ~ ~ r~ ~ ~X ~
E~ t~l ~_ ~ ~_ r` ~_ r` r` r` ,_ , ,_ +J
_. ___ _ _ ____ ~'0 ~ 8~ o o o o o o c~ o o o o ~l E-~ :~ z _ _ O O O O O O O O O a ~
~3 ~? ~ ,t, o Ln o o o o o ,~ Ln ~ Ln O ~
0~ _ _ ~' ~ ~D U~ ~ U: ~7 ~ ~D ~ ~D ~O
,_.---- 1------ --- -----a~ 1_ ~ ~ ~o ,~ ~ ~ ~ r~
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s shown in Table ~, the water drip from the thawed surimi under pressure registered the highes-t when the quantity of NaCl added was 0.~ ~ by weight, and no drip appeared when the ~uantity of NaCl was 0,6 % by weight or more. No drip appeared for 0.04 % by weight of Na2CO3.
The premature suwari of surimi at the time of thawing undergoes a change toward gelation as the concentration of common salt is increased. The cha.nge is observed although slightly for an NaCl concentration of 1 10 , by weight, and distinctly for a concentration of 1.5 % by weight. This change assumed definite gelation in the test of Comparative Example 9 (salted surimi).
The test lots of musuwari kamaboko prepared according to this invention definitely showed satisfactory elasticity, compared with Comparative Examples 8 and 9. The elasticity was clearly satisfactory in thesampleof the test lots of suwari kamaboko prepared according to this invention, compared with Comparative Examples 8 and 9.
From the above-stated results, it follows that the quantity of common salt required for imparting good vi~,cosity and satisfactoxy cohesivity to suwari is preerable when within the range of 0.6 - 1.0 % by weigh-t, within which the additi.on does not affect suwari (elasticity) of surimi at .the time of thawing to any substant,ial degree and the water drip from the thawed surimi under pressure is negligibly small.
, ,~ .
( Example 36 - ~3 The effec-t of salts of organic acids in conjunction with common salts.
Frozen surimi was prepared in a variety of compositions according to the same process as in ~xample 1, as shown in Table 5, and after six months of cold storage at minus 30C, the frozen surimi was made into musuwari kamaboko and suwari kamaboko in the same manner as in Example 1. The salts of each organic acid were dissolved in lo 50 ml distilled water so as to adjust the ion strength to 0.025 against surimi and were added to the fish meat a~ter adjusting the pH value to 7 with NaOH or HCl. The test results obtained in the same manner as in Example 1, with respect to both surimi and kamaboko, are shown in Table 5.
The toughness of the surimi after -thawing (meat temperature:
5C) was determined by means of a food rheometer (Model NRM-2002J) made by Fudo ~ogyo) and represented in push strength W (g) applied to a globular plunger wi-th a diameter of 5 mm.
* T.rade mark -- 2~ --o ~ ,_~ _ ___ _ O N ~ C~ O
.~ $ N .~ .1 . I .-1 .-1 C~ a~ a~
..~ ~o~ o ~, ~ o a~ o ,~ In ~O ~ ~r r~ ~ ~ ~ ~r ~ ~r X ~ ~ N O O O I_ O O It) O
'~ ~ O _ _ _ O
~VP 0~ ~ + + ~; .~1 l l l .~ _ _ _ __ _ _ _ _ ~ ~ ~ ~D 0~ 0 ~D ~ .1 O CO
m ~ ~ ~ a~ cn o o o ,~ ,~ .~ o _ .~ CO ~ ~1 .1 ~0 N O ~1 3~ ~ O O N N rl O ~1 ~
_ I O r1 ~) r t~ ~ CO (~ ~ N
0 ~ (a O O N rl 3 o r1 rl ~J O O O O O O O O O
, ~Z _ O O O O O O O O O '.~
~ o er o r o r O N O ~ ~n u~ ~a o o o o o o o -- ~r ~r _--__ ~r ~ ;~i O
__ R~ _ r ~r ~r .~ I `1~_ r ~ ~r ~r U ?, IJ~ ~ a~ D ;~ ~1 ~ ~ ~ ~ u _~ _ _ z z _ z L z z ~ ~D r- co o~ ~r '~r ~Nr ~r U ~ ~ ~9 1~ ~i ~i ~ ~
.'": ~ ___ _ _ _ ~ .
- 25 - ~ ~
As shown in Table 5, althouyh the addltion of Na~CO3 and/or 1~aHCO3 has an effect tha-t lowers -the ~lunter's whiteness of both surimi and kamaboko, some salts of organic acids counteract the lowering effect, sodium citrate being especially effective for the purpose.
With respect to the water drip from thawed surimi under pressure, the drip was reduced virtually to an exceptional case in the s~nple of the test lots prepared according to this invention, compared with Comparative Example 10. With respect to the toughness of thawed surimi, it was discovered that sodium citrate rendered the meat tender and tacky and prevented such meat from suwari (loss of good elasticity) at the time of thawing. The elasticity of musuwari kamaboko and suwari kamaboko was not adversely affected in thes~mpLe of the test lots prepared according to this invention.
~he test proved that surimi can be improved remar~ably, compared with Comparative Example 10, by addition of sodium citrate and comrnon salt in conjunction with Na2CO3 and/or Na~lCO3.
Example ~
The ef~ect of s~lrface-active agents.
E'rozen surimi was prepared in a variety of compositions according to the same process as in Example 1, as shown in Table 6, and, after three months of cold storage at minus 30C, the ~rozen surimi was made into musuwari kamaboko and suwari kamaboko in the same manner as in Example 1.
In this test, cotton seed oil monoglyceri.de, sorbitan monooleate, sugar ester (HLB 15~, and propylene glycol monooleate are used as additives. Each of these additives was formed into an additive preparation in combination with Na2C03 and sodium citrate through a process wherein the three additive ingredients were evenly dispersed in heat melted sorbitol by means of a mixer to form crystals by cooling, which then was pulverized. Each of the four different preparations comprised sorbitol, a surface-active agent, Na2C03 and citric acid Na in the proportion of 90.09 %, 6.76 ~, 2.25 ~ and 0.9 % respectively. The test results obtained in the same manner as in Example 1, with respect to surimi and kamaboko, are shown in Table 6.
3;~
~o _ _ _ __ _ __ __ _ _ ~ _ _ '~ ~Url ~C> ~ ~o ~o Z~ o ~ __o o o ~cp N l l l l 3 q~ ~ ___ __ dP ~ r-~ ~_ N ~ IJl O.
h ~ :~ X,~ o ~ __ __ o . ~ ~ ~ ~ N t`l ~i _ ,,tn~ _ o ~ r~
r r` 1- 1- ~ ~
~, ~D ~ U7 U), _ D ~ _ ~ _ _ b _ h o o o o o ~
U~, ~o o o t~t ~, t~t t~t ~t, ~., V~ ~i ~ _ o o o o ~ ~
~o ~ b~ o o ~r ~t tq~t ~1 ut~
_ ~ h _ ._ ,____ __ ~r ~;r ~ w~r :~ .r ~t~ ~t~ q ~r ~r w ;~
_ _ l __ I ,t;~ ~ a ,J q~ ~r qr qrq~ q~
__ __ _ _ ~ ___, ___ ~1~
r~} ~ W .~ ;~ W .t t ~i ~V~ ~ ~1 ~i r8 _I
ut ~ r~ cr Ul cr qr ~
i "~ ~r ~,t 1~ t~ l~i 1~ ~3 ~ ',. _ _ _ 3,~
As shown in Table 6, i-t was observed th~t ~he Hunter's whiteness of both surimi and kamaboko improved markedly when a surface-active agent was added thereto in con]unction with other additives specified in the foregoing description of this invention. Thawed surimi to which a surface active agent was thus added showed no water drip nor suwari (loss of good elasticity) at the time of thawing.
Cotton seed oil monoglyceride proved most effective, followed next by sorbitan monooleate, among the surface-active agents.
In the production of frozen surimi according to the present invention the addition of an alkali carbonate and/or a sodium hydrogen carbonate thereto when the surimi is ground in such a manner as to make it assume a p~ value not exceeding 7.5 when the surimi is put into cold storage enables the frozen surimi to have satisfactory properties with respect to whiteness, elasticity and water holding capacity (no drip at the time of thawing) even after long periods of storage under refrigeration. The practice of this invention prevents frozen surimi from deteriorating through long periods of cold storage and ensured good whiteness and good elasticity of kamaboko produced thereby.
Ul h t + .
UO ~ l ++ +l + + ~ +++ +~;, +t +
~ __ _ __ _ _ h U~ O ~ l + l l l l l +l + + .~
50 'S
O __ _ _ h ~ o o o o L0 o O O ul O o n~ r~ co ~ ~ u:~ CO I~ O ~ ~ ~ O
~I (-~1 ~ 'r G ~ U ) ~ ~r ~ ~r U~ X rl O
,~ b' ~ ~ o ~ o -~ L~-l o o Ll') o o u) ~ ~ ~g r~ ~ ~ ~ ~, 1~ ~ ~ ~ ~ r~
~ ~ ~ ~ ~ ~ ~ __ ~ ~ r~
.
~ ~ ~r u~
~ ~ ~1 l ~' 1~' l 1 l l l l ~ô ~ ~ O ~ ~_ U) ~ I~ (` ~D Ll') I~') ~) _ ~ o co a~ ~ a~ ~ ~ a~ a~ a~ ~
~n~n ~ ~r ~ ~ ~ ~ ~ ~ ~ r~ r~ ~
~ ~ .~ - - - - - --~ ~ . ~ ~D Lrl ~ ~r a~ ~D O ~I O~ ~I ~I O
~ ~,~ S~ o o o c~ a~ ~ ~ ci~ a~ o o ., ~
~ U~ ~ ~`; ~ ~ ~ ~1 ~ ~1 ~ ~ ~
--~o --- ----~ ~ ~1 ~1 Lr1 Lr) ~D Ir) ~0 CO O ~1 O
~ L?
~_r~ I_ r~ ~_ ~ ~_ r 1~ t~ I_ 0 U~
~r~ _ _ __ _ __ E~
~ ~ Elr-- ~/ Lrl ~ Lr~ r-l CO ~) ~ O ~
q .~1 ,~ c;~ q~ ~ q~ q~ ~ ~ ~ r~ ~ ~X ~
E~ t~l ~_ ~ ~_ r` ~_ r` r` r` ,_ , ,_ +J
_. ___ _ _ ____ ~'0 ~ 8~ o o o o o o c~ o o o o ~l E-~ :~ z _ _ O O O O O O O O O a ~
~3 ~? ~ ,t, o Ln o o o o o ,~ Ln ~ Ln O ~
0~ _ _ ~' ~ ~D U~ ~ U: ~7 ~ ~D ~ ~D ~O
,_.---- 1------ --- -----a~ 1_ ~ ~ ~o ,~ ~ ~ ~ r~
r~
--- ----3~
s shown in Table ~, the water drip from the thawed surimi under pressure registered the highes-t when the quantity of NaCl added was 0.~ ~ by weight, and no drip appeared when the ~uantity of NaCl was 0,6 % by weight or more. No drip appeared for 0.04 % by weight of Na2CO3.
The premature suwari of surimi at the time of thawing undergoes a change toward gelation as the concentration of common salt is increased. The cha.nge is observed although slightly for an NaCl concentration of 1 10 , by weight, and distinctly for a concentration of 1.5 % by weight. This change assumed definite gelation in the test of Comparative Example 9 (salted surimi).
The test lots of musuwari kamaboko prepared according to this invention definitely showed satisfactory elasticity, compared with Comparative Examples 8 and 9. The elasticity was clearly satisfactory in thesampleof the test lots of suwari kamaboko prepared according to this invention, compared with Comparative Examples 8 and 9.
From the above-stated results, it follows that the quantity of common salt required for imparting good vi~,cosity and satisfactoxy cohesivity to suwari is preerable when within the range of 0.6 - 1.0 % by weigh-t, within which the additi.on does not affect suwari (elasticity) of surimi at .the time of thawing to any substant,ial degree and the water drip from the thawed surimi under pressure is negligibly small.
, ,~ .
( Example 36 - ~3 The effec-t of salts of organic acids in conjunction with common salts.
Frozen surimi was prepared in a variety of compositions according to the same process as in ~xample 1, as shown in Table 5, and after six months of cold storage at minus 30C, the frozen surimi was made into musuwari kamaboko and suwari kamaboko in the same manner as in Example 1. The salts of each organic acid were dissolved in lo 50 ml distilled water so as to adjust the ion strength to 0.025 against surimi and were added to the fish meat a~ter adjusting the pH value to 7 with NaOH or HCl. The test results obtained in the same manner as in Example 1, with respect to both surimi and kamaboko, are shown in Table 5.
The toughness of the surimi after -thawing (meat temperature:
5C) was determined by means of a food rheometer (Model NRM-2002J) made by Fudo ~ogyo) and represented in push strength W (g) applied to a globular plunger wi-th a diameter of 5 mm.
* T.rade mark -- 2~ --o ~ ,_~ _ ___ _ O N ~ C~ O
.~ $ N .~ .1 . I .-1 .-1 C~ a~ a~
..~ ~o~ o ~, ~ o a~ o ,~ In ~O ~ ~r r~ ~ ~ ~ ~r ~ ~r X ~ ~ N O O O I_ O O It) O
'~ ~ O _ _ _ O
~VP 0~ ~ + + ~; .~1 l l l .~ _ _ _ __ _ _ _ _ ~ ~ ~ ~D 0~ 0 ~D ~ .1 O CO
m ~ ~ ~ a~ cn o o o ,~ ,~ .~ o _ .~ CO ~ ~1 .1 ~0 N O ~1 3~ ~ O O N N rl O ~1 ~
_ I O r1 ~) r t~ ~ CO (~ ~ N
0 ~ (a O O N rl 3 o r1 rl ~J O O O O O O O O O
, ~Z _ O O O O O O O O O '.~
~ o er o r o r O N O ~ ~n u~ ~a o o o o o o o -- ~r ~r _--__ ~r ~ ;~i O
__ R~ _ r ~r ~r .~ I `1~_ r ~ ~r ~r U ?, IJ~ ~ a~ D ;~ ~1 ~ ~ ~ ~ u _~ _ _ z z _ z L z z ~ ~D r- co o~ ~r '~r ~Nr ~r U ~ ~ ~9 1~ ~i ~i ~ ~
.'": ~ ___ _ _ _ ~ .
- 25 - ~ ~
As shown in Table 5, althouyh the addltion of Na~CO3 and/or 1~aHCO3 has an effect tha-t lowers -the ~lunter's whiteness of both surimi and kamaboko, some salts of organic acids counteract the lowering effect, sodium citrate being especially effective for the purpose.
With respect to the water drip from thawed surimi under pressure, the drip was reduced virtually to an exceptional case in the s~nple of the test lots prepared according to this invention, compared with Comparative Example 10. With respect to the toughness of thawed surimi, it was discovered that sodium citrate rendered the meat tender and tacky and prevented such meat from suwari (loss of good elasticity) at the time of thawing. The elasticity of musuwari kamaboko and suwari kamaboko was not adversely affected in thes~mpLe of the test lots prepared according to this invention.
~he test proved that surimi can be improved remar~ably, compared with Comparative Example 10, by addition of sodium citrate and comrnon salt in conjunction with Na2CO3 and/or Na~lCO3.
Example ~
The ef~ect of s~lrface-active agents.
E'rozen surimi was prepared in a variety of compositions according to the same process as in Example 1, as shown in Table 6, and, after three months of cold storage at minus 30C, the ~rozen surimi was made into musuwari kamaboko and suwari kamaboko in the same manner as in Example 1.
In this test, cotton seed oil monoglyceri.de, sorbitan monooleate, sugar ester (HLB 15~, and propylene glycol monooleate are used as additives. Each of these additives was formed into an additive preparation in combination with Na2C03 and sodium citrate through a process wherein the three additive ingredients were evenly dispersed in heat melted sorbitol by means of a mixer to form crystals by cooling, which then was pulverized. Each of the four different preparations comprised sorbitol, a surface-active agent, Na2C03 and citric acid Na in the proportion of 90.09 %, 6.76 ~, 2.25 ~ and 0.9 % respectively. The test results obtained in the same manner as in Example 1, with respect to surimi and kamaboko, are shown in Table 6.
3;~
~o _ _ _ __ _ __ __ _ _ ~ _ _ '~ ~Url ~C> ~ ~o ~o Z~ o ~ __o o o ~cp N l l l l 3 q~ ~ ___ __ dP ~ r-~ ~_ N ~ IJl O.
h ~ :~ X,~ o ~ __ __ o . ~ ~ ~ ~ N t`l ~i _ ,,tn~ _ o ~ r~
r r` 1- 1- ~ ~
~, ~D ~ U7 U), _ D ~ _ ~ _ _ b _ h o o o o o ~
U~, ~o o o t~t ~, t~t t~t ~t, ~., V~ ~i ~ _ o o o o ~ ~
~o ~ b~ o o ~r ~t tq~t ~1 ut~
_ ~ h _ ._ ,____ __ ~r ~;r ~ w~r :~ .r ~t~ ~t~ q ~r ~r w ;~
_ _ l __ I ,t;~ ~ a ,J q~ ~r qr qrq~ q~
__ __ _ _ ~ ___, ___ ~1~
r~} ~ W .~ ;~ W .t t ~i ~V~ ~ ~1 ~i r8 _I
ut ~ r~ cr Ul cr qr ~
i "~ ~r ~,t 1~ t~ l~i 1~ ~3 ~ ',. _ _ _ 3,~
As shown in Table 6, i-t was observed th~t ~he Hunter's whiteness of both surimi and kamaboko improved markedly when a surface-active agent was added thereto in con]unction with other additives specified in the foregoing description of this invention. Thawed surimi to which a surface active agent was thus added showed no water drip nor suwari (loss of good elasticity) at the time of thawing.
Cotton seed oil monoglyceride proved most effective, followed next by sorbitan monooleate, among the surface-active agents.
In the production of frozen surimi according to the present invention the addition of an alkali carbonate and/or a sodium hydrogen carbonate thereto when the surimi is ground in such a manner as to make it assume a p~ value not exceeding 7.5 when the surimi is put into cold storage enables the frozen surimi to have satisfactory properties with respect to whiteness, elasticity and water holding capacity (no drip at the time of thawing) even after long periods of storage under refrigeration. The practice of this invention prevents frozen surimi from deteriorating through long periods of cold storage and ensured good whiteness and good elasticity of kamaboko produced thereby.
Claims (7)
1. A method of producing frozen surimi substantially free of phosphates and possessing good coloration and elasticity, comprising:
adding a combination of at least one compound selected from the group consisting of carbonates and bicarbonates, and at least one alkaline salt of an organic acid to dehydrated minced fish meat during 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 product frozen surimi.
adding a combination of at least one compound selected from the group consisting of carbonates and bicarbonates, and at least one alkaline salt of an organic acid to dehydrated minced fish meat during 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 product frozen surimi.
2. A method as claimed in claim 1, in which 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.
3. A method according to claim 1, wherein the alkaline salt of an organic acid is selected from the group consisting of sodium citrate, calcium citrate, sodium acetate, calcium acetate, sodium tartrate, calcium tartrate and sodium gluconate.
4. A method as claimed in claim 1, wherein one of the group of carbonates and bicarbonates and mixtures thereof is added to the dehydrated minced fish meat, in an amount not less than 0.02 % by weight.
5. A method as claimed in claim 1 or claim 3, wherein sodium chloride is added to the dehydrated minced fish meat during the mixing process, at about 0.6 to 1.0 by weight.
6. A method as claimed in claim 1, further comprising adding at least one surface-active agent for food to the dehydrated minced fish meat.
7. 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;
dehydrating the washed minced fish to give a dehydrated minced fish meat;
adding at least one compound selected from the group consisting of carbonates and bicarbonates in combination with alkaline salts of organic acids to dehydrated minced fish meat during 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.
washing minced fish;
dehydrating the washed minced fish to give a dehydrated minced fish meat;
adding at least one compound selected from the group consisting of carbonates and bicarbonates in combination with alkaline salts of organic acids to dehydrated minced fish meat during 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.
Applications Claiming Priority (2)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP60270180A JPH0683655B2 (en) | 1985-11-29 | 1985-11-29 | Frozen surimi manufacturing method |
| JP270180/1985 | 1985-11-29 |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CA1299432C true CA1299432C (en) | 1992-04-28 |
Family
ID=17482636
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CA000523876A Expired - Lifetime CA1299432C (en) | 1985-11-29 | 1986-11-26 | Production of frozen surimi |
Country Status (3)
| Country | Link |
|---|---|
| JP (1) | JPH0683655B2 (en) |
| KR (1) | KR940000327B1 (en) |
| CA (1) | CA1299432C (en) |
Families Citing this family (10)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2619678B2 (en) * | 1988-03-29 | 1997-06-11 | 東和化成工業株式会社 | Quality improving agent for adding frozen surimi and method for producing frozen surimi using the same |
| US5196221A (en) * | 1990-02-08 | 1993-03-23 | Rutgers University | Process for inhibiting the growth of bacteria on seafood |
| CN1136765A (en) * | 1994-10-06 | 1996-11-27 | 株式会社片山 | Unblanched pasty protein |
| JP3831850B2 (en) * | 1998-03-04 | 2006-10-11 | 哲也 杉野 | Production method of seafood, shellfish or surimi meat |
| JP2004008086A (en) * | 2002-06-06 | 2004-01-15 | Kibun Foods Inc | Method for producing fish flesh-paste product |
| JP4660636B2 (en) * | 2003-03-31 | 2011-03-30 | 一正蒲鉾株式会社 | Phosphorus-free frozen surimi |
| US20070110883A1 (en) * | 2003-11-18 | 2007-05-17 | Takashi Mori | Fibrous fish meat-bound food having good form retention property and fibrous texture, dried product thereof and process for producing the same |
| JP4621834B2 (en) * | 2007-07-25 | 2011-01-26 | 国立大学法人北海道大学 | Manufacturing method of kneaded products made from fish meat |
| EP2227969A1 (en) * | 2009-03-10 | 2010-09-15 | PURAC Biochem BV | Use of alkali metal lactate in curing of seafood surimi products |
| JP6468750B2 (en) * | 2014-07-30 | 2019-02-13 | 日清オイリオグループ株式会社 | Marine products with a soft texture |
Family Cites Families (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS5332159A (en) * | 1976-09-07 | 1978-03-27 | Kasuke Hasegawa | Method of producing frozen ground fish meat for smoked product |
| JPS5347562A (en) * | 1976-10-08 | 1978-04-28 | Kasuke Hasegawa | Method of producing frozen ground fish paste for smoked food product |
| JPS5928383B2 (en) * | 1977-02-19 | 1984-07-12 | 日本水産株式会社 | frozen surimi |
| JPS54105272A (en) * | 1978-02-01 | 1979-08-18 | Kibun Kk | Production of shark ground meat |
| JPS54154560A (en) * | 1978-05-22 | 1979-12-05 | Ueno Seiyaku Oyo Kenkyujo Kk | Production of improved frozen ground fish meat |
-
1985
- 1985-11-29 JP JP60270180A patent/JPH0683655B2/en not_active Expired - Fee Related
-
1986
- 1986-11-26 CA CA000523876A patent/CA1299432C/en not_active Expired - Lifetime
- 1986-11-28 KR KR1019860010107A patent/KR940000327B1/en not_active IP Right Cessation
Also Published As
| Publication number | Publication date |
|---|---|
| KR940000327B1 (en) | 1994-01-17 |
| JPS62130667A (en) | 1987-06-12 |
| JPH0683655B2 (en) | 1994-10-26 |
| KR870004672A (en) | 1987-06-01 |
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