CA2037788C - Quality-improving agents for fish meat surimi - Google Patents
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Abstract
The present invention relates to quality-improving agents for fish meat SURIMI containing powdered fat and oil as effective ingredient and, preferably, relates to quality-improving agents for fish meat SURIMI including the powder mixture of 5 to 80 weight parts of powdered fat and oil and 20 to 95 weight parts of powdered sugar(s) and/or sugar alcohol(s), which are more effective in improvement of whiteness and in prevention of elasticity decrease of fish pastes than conventional improvers.
Description
SPECIFICATION
1. Title of the Invention Quality-Improving Agents for Fish Meat SURIMI
1. Title of the Invention Quality-Improving Agents for Fish Meat SURIMI
2. Technical Fields This invention relates to quality-improving agents for fish meat SURIMI (ground fish) useful as a raw material for fish pastes.
3. Background Art Items considered to be extremely important among items for quality evaluation of fish pastes such as KAMABOKO
(fish jelly) are whiteness and elasticity.
Concerning fish pastes, generally, products of a high degree of whiteness and strong elasticity are qualified as of good quality. In preparation of fish pastes excellent in such whiteness and elasticity, it is the quality of fish SURIMI that has the most important influence on these quality evaluating items, and it is freshness of raw material fish that has the most important influence on the quality of the fish meat SURIMI.
At present, almost all fish pastes are prepared from Frozen SURIMI, and almost all the Frozen SURIMI are prepared from walleye pollacks (gardiformes theragra) as a raw material. As for the walleye pollacks, it has gradually become difficult to reliably obtain fish meat having a high freshness and a good quality due to recent fishing spots having become distant, delay of time from harvest to processing following decrease of fishery amount in one's country and purchase from abroad, and further decrease of fish source, etc.
That is, preparation of Frozen SURIMI having a good quality has become difficult due to the fact that when fish meat is obtained, the variation in its freshness has become greater and that fishery amount has been decreased.
It is lowering of whiteness and elasticity of fish pastes that has been brought about from these background, and in order to solve these problems, several proposals have been made.
Many of these proposals have been introduced as those of improving the whiteness as well as preventing lowering of the elasticity or increasing the elasticity and, for example, it is a method of using surfactants) such as glycerin monofatty acid ester together with sugars) and/or sugar alcohol(s) for filtrated meat obtained by a conventional method, as disclosed in TOKKYO-KOKOKU-KOHO
(Publication for Opposition of Examined Patent Application) No. Showa 55-20, and a method of using colloidal solid quality-improving agents, having particle size of 20 to 145 mesh, composed of 65 to 98o sugars) and/or sugar alcohol(s) as dispersion medium, 20 to 0.50 of saccharose fatty acid ester, sorbitan fatty acid ester and/or propylene glycol fatty acid ester as food surfactant and 30 to 0% of fat, as disclosed in the TOKKYO-KOKOKU-KOHO No.
Showa 60-8107 and others that have been proposed as methods for improving the whiteness and elasticity.
On the other hand, while different factors influencing the quality of fish pastes, such as variety of fish meat freshness and others, are becoming more important, the quality demanded of fish pastes is becoming all the more strict. To satisfy this demand, fish meat SURIMI quality improving agents more excellent than existing ones, for increasing the whiteness and preventing lowering of the elasticity at the same time, are strongly desired.
(fish jelly) are whiteness and elasticity.
Concerning fish pastes, generally, products of a high degree of whiteness and strong elasticity are qualified as of good quality. In preparation of fish pastes excellent in such whiteness and elasticity, it is the quality of fish SURIMI that has the most important influence on these quality evaluating items, and it is freshness of raw material fish that has the most important influence on the quality of the fish meat SURIMI.
At present, almost all fish pastes are prepared from Frozen SURIMI, and almost all the Frozen SURIMI are prepared from walleye pollacks (gardiformes theragra) as a raw material. As for the walleye pollacks, it has gradually become difficult to reliably obtain fish meat having a high freshness and a good quality due to recent fishing spots having become distant, delay of time from harvest to processing following decrease of fishery amount in one's country and purchase from abroad, and further decrease of fish source, etc.
That is, preparation of Frozen SURIMI having a good quality has become difficult due to the fact that when fish meat is obtained, the variation in its freshness has become greater and that fishery amount has been decreased.
It is lowering of whiteness and elasticity of fish pastes that has been brought about from these background, and in order to solve these problems, several proposals have been made.
Many of these proposals have been introduced as those of improving the whiteness as well as preventing lowering of the elasticity or increasing the elasticity and, for example, it is a method of using surfactants) such as glycerin monofatty acid ester together with sugars) and/or sugar alcohol(s) for filtrated meat obtained by a conventional method, as disclosed in TOKKYO-KOKOKU-KOHO
(Publication for Opposition of Examined Patent Application) No. Showa 55-20, and a method of using colloidal solid quality-improving agents, having particle size of 20 to 145 mesh, composed of 65 to 98o sugars) and/or sugar alcohol(s) as dispersion medium, 20 to 0.50 of saccharose fatty acid ester, sorbitan fatty acid ester and/or propylene glycol fatty acid ester as food surfactant and 30 to 0% of fat, as disclosed in the TOKKYO-KOKOKU-KOHO No.
Showa 60-8107 and others that have been proposed as methods for improving the whiteness and elasticity.
On the other hand, while different factors influencing the quality of fish pastes, such as variety of fish meat freshness and others, are becoming more important, the quality demanded of fish pastes is becoming all the more strict. To satisfy this demand, fish meat SURIMI quality improving agents more excellent than existing ones, for increasing the whiteness and preventing lowering of the elasticity at the same time, are strongly desired.
4. Summary of the Invention The present inventors have conducted extensive studies for enhancing whiteness and elasticity of fish pastes, and as a result, have succeeded in enhancing remarkably whiteness and elasticity of fish pastes by adding fish meat SURIMI quality-improving agents containing powdered fat and oil ("fat and oil" may be referred simply to as "fat"
hereinafter) as an effective component in the preparation of fish meat SURIMI and have completed the present invention.
The content of the present invention is described in detail hereinafter.
The present invention relates to a) a quality-improving agent for fish meat SURIMI which includes powdered fat and oil as an effective ingredient.
Further, the present invention relates to b) a quality-improving agent for fish meat SURIMI which includes a powder mixture of 5 to 80 weight parts of powdered fat and oil and 20 to 95 weight parts of powdered sugars) and/or sugar alcohol(s).
Further, the present invention relates to c) quality improving agents for fish meat SURIMI described in a) or b) hereinbefore, wherein the said powdered fat and oil includes 50 to 99 weight parts of normally (under normal temperature) solid fat and oil as a powdered fat and oil and 1 to 50 weight parts of sugars) and/or sugar alcohol(s) and has a powdery or granular form.
Further, the present invention relates to d) quality-improving agents for fish meat SURIMI described in any of a) to c) hereinbefore, wherein the said powdered fat and oil includes 55 to 95 weight parts of normally (under normal temperature) solid fat and oil as a powdered fat and oil, 4 to 45 weight parts of sugars) and/or sugar alcohol(s), 1 to 30 weight parts of protein and 0 to 10 weight parts of food emulsifier, which powdered fat and oil is produced by any one or by more than one methods) of a group consisting of spray drying method, spray cooling method, fluidized drying method , freeze drying method, vacuum conveyer type drying method and flash drying method and has a powdery or granular form of 16 to 200 mesh in particle size.
Moreover, the present invention relates to e) quality improving agents for fish meat SURIMI described in any of a to d) hereinbefore, wherein the said powdered fat and oil is used in the range of 0.01 to 10 weight percent (may be referred simply to as "s" hereinafter) of fish meat SURIMI.
As powdered fat and oil which can be used in the present invention those which are commercially available and having food-grade quality are acceptable.
As commercially available powdered fat, we can name, for instance, N NEOPOWDER made by NIHON YUSHI C0. LTD., EMAFAT made by RIKEN VITAMINS C0. LTD. and others.
The composition of commercially available powdered fat is 70 to 80s of fats, 1 to 150 of proteins, 10 to 270 of sugars, 1 to 20 of emulsifier and 1 to 20 of humidity.
On the other hand, in the present invention, powdered fats other than commercially available ones can be used, and powdered fats appropriate to display the effect of the present invention are those which include 50 to 99 weight parts of sugars) and/or sugar alcohol(s) as a coating agent. They can be previously mixed with other various additives for SURIMI or quality-improving agents for pastes in order to eliminate addition process to SURIMI or to enhance the effect of various additives and quality-improving agents.
In this stage, if powdered fats include more than 99 weight parts of fat which is solid at normal temperatures or less than 1 weight part of sugars) and/or sugar alcohol(s), the sugars) and/or sugar alcohol(s) acting as a coating agent to form powdered fat, tend not to cover all the surface of the fat which is solid under the normal temperatures, and the fat exposes itself on the surface and the produced powdered fat become vulnerable to oxidation and other undesirable degenerations.
Moreover, it is not desirable to use powdered fats exposing fat on the surface as a quality-improving agent for fish meat SURIMI because it will not disperse in SURIMI.
On the other hand, if powdered fats include less than 50 weight parts of fat which is solid under the normal temperatures and more than 50 weight parts of sugars) and/or sugar alcohol(s), the layer of sugars) and/or sugar alcohol(s) covering the powdered fat becoming thicker, it takes much time to add the powdered fat to the SURIMI and for its solution and dispersion in SURIMI, thus preventing undesirably the fat from acting sufficiently as a quality improving agent of SURIMI.
Other powdered fats appropriate to display the effect of the present invention are those which include 55 to 95 weight parts of fat, solid at normal temperatures, and 4 to 45 weight parts of sugars) and/or sugar alcohol(s), 1 to 30 weight parts of proteins and 0 to 10 weight parts food emulsifier.
In this case, powdered fats including more than 95 weight parts of fat which is solid at normal temperatures and less than 4 weight parts of sugars) and/or sugar alcohol(s) are not preferred, because, as mentioned hereinbefore, fat tends to be exposed on the surface of powdered fat and powdered fat becomes susceptible to degeneration and others, and those including less than 55 weight parts of fat which is solid at normal temperatures and more than 45 weight parts of sugars) and/or sugar alcohol(s) are also not preferable because of the same reasons as mentioned hereinbefore.
Moreover, proteins have an excellent effect as a coating adjuvant of powdered fat and help to display excellent effects of the present invention by coating fat which is solid under the normal temperature, however, the preferred protein content in powdered fat is 1 to 30 weight parts. Short or excess dosage out of this range is not preferred, because it makes it difficult to obtain the powdered fat of the present invention and has an adverse effect on the conservation quality of the powder.
Further, though the effect of the present invention can be displayed without using food emulsifier when enough protein is contained in the powdered fat, the addition of l00 or less of food emulsifier in the process of powdered fat production makes the quality stabilization of the formulation possible, and moreover, it is possible to obtain stable effects after its addition to SURIMI.
Sugars) and/or sugar alcohol(s) usable to produce powdered fats of the present invention include sucrose, glucose, maltose, fructose, lactose, oligosaccharide derived from starch and various starch syrups containing dextrin, erythritol, xylitol, xylo-oligosaccaride, sorbitol, mannitol, maltitol, lactitol, reduced oligosaccharide and one or more than one mixtures) thereof and others.
On the other hand, proteins usable to produce powdered fats of the present invention include lactoprotein, soybean protein, wheat protein, skim milk, gelatin, whey and others.
Food emulsifiers usable to produce powdered fats of the present invention include mixtures of one or more emulsifiers selected from glycerol fatty acid ester, lecithin, saccharose fatty acid ester, sorbitan fatty acid ester, propylene glycol fatty acid ester and other emulsifiers appropriate to food applications.
Some commercially available powdered fats use fat which is liquid at normal temperatures; however, those using fat which is solid at normal temperatures are preferable, because, after pulverization and packing, when custody stack load becomes important, the fat component should not exude nor ooze out and powder agglomeration or ingredient drift should be prevented.
Another reason why the powdered fat which is solid at normal temperatures is preferable is that, when the addition amount to SURIMI is increased, the SURIMI or KAMABOKO (fish jelly) quality-improving effect is more remarkable in powdered fat using fat which is solid at normal temperatures than those using fat which is liquid at normal temperatures.
As the quality-improving agents for fish meat SURIMI
of the present invention, powdered fat can be used as such.
However, preparation of fish meat SURIMI is usually carried out at a low temperature while various additives are added thereto and mixed therewith in a short period of time and, moreover, the said preferred amount of powdered fat is often not dispersed in the fish meat and mixed therewith because its amount is smaller than that of SURIMI.
Therefore, in order to use quality-improving agents of the present invention, it is usually desirable to use powdered fat in the form of powder or granules prepared by adding thereto diluents, other additives or the like.
For instance, suppose the amount of filtrated meat is 100 weight parts, formulations made by adding 2 to 20 weight parts of a mixture of one or more sugar (s) and/or sugar alcohol(s) or 0.1 to 1 weight part of polymerized phosphate or an appropriate amount of other quality-improving agents to 0.01 to 10 parts of powdered fat and prepared in the form of powder or granules may constitute quality-improving agents for fish meat SURIMI of the present invention.
The preferred additives to be mixed with quality-improving agents of the present invention include sugars) and/or sugar alcohol(s), polymerized phosphate, calcium salts of organic acids, albumen (egg white), plasma protein and other various elasticity-enhancing agents and pH
controlling agents, and their formulation in the course of preparation make quality-improving agents carry a trace of additives and enhance all the more the effect of each added ingredients.
Further, when powder of sugars) and/or sugar alcohol(s), to be used in order to prevent protein from freeze degeneration or for other purposes, is powder mixed previously with powdered fat, the step of adding to SURIMI
can be omitted, powdered fat dissolves and disperses rapidly in SURIMI and a still enhanced quality-improving effect of each agent can be expected.
Usable sugars) and/or sugar alcohol(s) in this formulation include sucrose, glucose, maltose, fructose, lactose, oligosaccaride derived from starch and various starch syrups, erythriol, xylitol, xylo-oligosaccharide, sorbitol, mannitol, maltitol, lactitol, reduced oligosaccharide and one or more mixtures) thereof and others.
The relation between the amount of sugars) and/or sugar alcohol(s) and the amount of powdered fat of quality-improving agents for fish SURIMI of the present invention is determined based on the necessary amount of the sugars) and or sugar alcohol(s) to be added to fish meat and suitable amount of powdered fats effective for whiteness and elasticity improvement of fish pastes; however, among various ingredients proportions and forms, it is especially preferred that 5 to 80 weight parts of powdered fat are powder mixed with 20 to 95 weight parts of sugars) and/or sugar alcohol(s) and then formulated in the form of powder or granules as a suitable quality-improving agent for fish meat SURIMI of the present invention, because the quality-improving result of SURIMI is more excellent.
Among various formulations of quality-improving agents for fish meat SURIMI of the present invention, quality-improving agents for fish meat SURIMI containing sugars) and/or sugar alcohol(s) can for example be prepared according to the following methods:
(1) A method wherein fat which is sold at normal temperatures and, as necessary, food emulsifier, protein, polymerized phosphate or other quality-improving ingredients are added to an aqueous solution of sugars) and/or sugar alcohol(s) suspended therein, an emulsion is obtained in slurry form and powdered by any one or by more than one method (s) of a group consisting of spray drying method, spray cooling method, fluidized drying method, freeze drying method, vacuum conveyer type drying method and flash drying method, and ground or graded as necessary, and finally the powdered fat is formulated in the form of powder or granules.
(2) A method wherein sugars) and/or sugar alcohol(s), lactoprotein, water and, as necessary, food emulsifier, polymerized phosphate, albumen or other elasticity-enhancing agents are added to fat which is solid at normal temperatures and mixed therewith, an emulsion is obtained in slurry form and powdered by any one or by more than one methods) of a group consisting of spray drying method, spray cooling method, fluidized drying method, freeze drying method, vacuum conveyer type drying method and flash drying method, and ground or graded as necessary, and finally the powdered fat is formulated in the form of powder or granules.
(3) A method wherein powdered sugars) and/or sugar alcohol(s) and others are added as necessary to the powdered fat obtained by any of the methods mentioned above together with powdered polymerized phosphate, elasticity-enhancing agents and the like, and mixed therewith as powder.
As for the preferred addition amount of quality-improving agents for fish meat SURIMI of the present invention, it is suitable that powdered fat is used within the range of 0.01 to 10~ of fish meat SURIMI.
If the addition amount exceeds 10%, the additional dosage will not be effective to improve whiteness and elasticity of the obtained fish pastes, so economically it is of no use to increase the addition amount, and when the addition is excessive, the elasticity may decrease undesirably.
On the other hand, it is not suitable to decrease the addition amount to less than 0.010, because a sufficient improvement effect of whiteness and elasticity cannot be obtained.
Further, it is preferred to add quality-improving agents for fish meat SURIMI of the present invention together with a polymerized phosphate or to formulate a polymerized phosphate in the preparation of powdered fat in order to maintain pH constant which has a strong influence on protein denaturation.
By using quality-improving agents for fish meat SURIMI
of the present invention, fish pastes which are remarkably improved in whiteness of SURIMI or KAMABOKO and elasticity of KAMABOKO compared with the conventioned fish pastes.
5. Best Mode for Carrying out the Invention.
Now the content of the present invention will be described more in detail referring to preferred embodiments and comparative examples shown hereinafter; however, the present invention is not limited to these embodiments.
Further, % in the following embodiments and comparative examples represents weight %.
Embodiment 1 700 g of soybean hardened oil, 80 g of lactic casein, 30 g of polyglycerine fatty acid ester [PO-500 made by SAKAMOTO PHARMACEUTICAL INDUSTRY CO., LTD.] as food emulsifier, 270 g of 70o aqueous solution reduced starch saccharide [PO-20 made by TOWA CHEMICAL INDUSTRY CO., LTD.]
as sugar alcohol and 1 litre of water were mixed for 5 minutes at 10,000 r.p.m. using a emulsifier [ULTRAHOMOMIXER
UM-2 manufactured by NIHON SEIKI MACHINERY K.K.] to obtain an emulsion, which was then pulverized by spray dryer [MODEL L-8 manufactured by OHKAWARA CHEMICAL MACHINERY CO., LTD.] to obtain approximately 1 kg of quality-improving agent for fish meat SURIMI of the present invention (No.
1 ) .
The fat, protein and water composition of this quality-improving agent was determined by the Soxhlet method, Kjeldahl method and vacuum drying method respectively to obtain the following result: 72.5% of fat, 6.0% of protein and 1.70 of water.
Embodiment 2 To 600 g of soybean hardened oil, 40 g of lactic casein, 25 g of polyglycerine fatty acid ester [PO-500 made by SAKAMOTO PHARMACEUTICAL INDUSTRY CO., LTD.] as food emulsifier, 250 g of polymerized phosphate [MASCOLIN F-26 made by TAIYO CHEMICAL INDUSTRY, CO., LTD.], 85 g of lactose, 1 litre of water were added and mixed therewith and pulverized as described in the Embodiment 1 to obtain approximately 1 kg of quality-improving agent for fish meat SURIMI of the present invention (No. 2).
Embodiment 3 900 g of Sorbitol powder [SORBIT W POWDER made by TOWA
CHEMICAL INDUSTRY CO., LTD.] and 100 g of quality-improving agent for fish meat SURIMI as obtained in the Embodiment 1 were mixed sufficiently in a mixer [NEW GRUN MACHINE MODEL
NG-250 manufactured by DAIWA CHEMICAL MACHINERY CO., LTD.]
to obtain approximately 1 kg of quality-improving agent for fish meat SURIMI of the present invention (No. 3).
Embodiment 4 857 g of Sorbitol powder [SORBIT W POWDER made by TOWA
CHEMICAL INDUSTRY CO., LTD.] and 143 g of quality-improving agent for fish meat SURIMI as obtained in the Embodiment 2 were mixed as in the Embodiment 3 to obtain approximately 1 kg of quality-improving agent for fish meat SURIMI of the present invention (No. 4).
Comparative test 100 kg fish meat SURIMI obtained in a conventional manner from fresh walleye pollacks was divided into 10 sections of each 10 kg. To the Sections Nos. 1 to 6 were added 5 g, 20 g, 40 g, 100 g, 300 g and 550 g respectively of the quality-improving agent for fish meat SURIMI
obtained in the Embodiment 1 and 600 g of Sorbitol powder and 25 g of polymerized phosphate were added to each section, on the other hand, to the Section No. 7 were added 100 g of the quality-improving agent for fish meat SURIMI
obtained in the Embodiment 2 together with 600 g of Sorbitol powder, to the Section No. 8 were added 660 g of the quality-improving agent for fish meat SURIMI obtained in the Embodiment 3 together with 25 g of polymerized phosphate and to the Section No. 9 were added 700 g of quality-improving agent for fish meat SURIMI obtained in the Embodiment 4 and then mixed and frozen at -25°C. As a control example, to the Section No. 10 were added 600 g of Sorbitol powder together with 25 g of polymerized phosphate, and mixed and frozen as described hereinbefore.
Samples of each section were preserved at -25°C. One month and three months after the preservation, 3 kg of sample of each section was subjected to quality comparison tests.
Water and Hunter's whiteness of the SURIMI is shown in Table 1.
TABLE 1 Water and Hunter Whiteness of SURIMI
1 month 3 months preservation preservation Wa ter Hun ter' s Wa ter Hun ter' s ( % Whi teness I (%) Whi teness (%) ) (%) Sec. No. 79. 28. 32 79. 2$. 45 Sec. No, 79. 29. 40 79.1 I 29. 90 o Sec. No. 79. 29. 64 78. 30. 27 Sec. No. 78. I 30.58 -- 7g. 3I. O8 Sec. No. 78. 30.92 78. 31. 22 .,., Sec. No. 77. 31. 58 77. 31. 48 Sec. No. 78. 30.18 78. 30. 52 Sec. No. 78. 30.22 I 78. 30. 27 Sec. No. 78. 30.32 I 78.8 31. 05, Sec. No.lO79. 26. 66 79.1 26. 65 U
Further, one month and three months after the preservation, elasticity and Hunter's whiteness of KAMABOKO (fish jelly) prepared using the SURIMI were determined and shown in Table 2 and Table 3 respectively.
12 (a) TABLE 2 Elasticity and Hunter's Whiteness of KAMABOKO
One month preservation W ( g L g J ~ Hun ter' ) ( ) s s Whiteness Sec. 2 0 3 0. 8 1 5 3 9. 9 9 No. 7 8 Sec. 2 0 8 0. 9 1 6 4 0. 1 1 No. 7 4 Sec. 2 1 3 0. 3 1 7 4 0. 3 2 No. 8 7 Sec. 2 8 1 0. 2 2 5 4 2. 1 0 No. 9 9 Sec. 2 5 9 0. 1 2 3 4 2, 2 2 Na 5 9 6 Sec. 2 5 5 0. 9 2 2 4 4. 3 5 Na 6 8 7 Sec. 2 8 7 0. 5 2 7 4 1. 8 8 No. 9 3 Sec. 2 6 7 0. 0 2 4 4 1. 5 2 No. 9 0 Sec. 2 9 9 0. 6 2 8 4 1. 9 1 Na, 9 7 N
Sec. 1 9 6 0. 6 1 4 3 8. 5 0 No.lO 7 9 U
;:, ,; :; :J ,_;: ,:;
TABLE 3 Elasticity and Hunter's Whiteness of KAMA$OKD
Three preservation months W ( L ( J s Hun s g g ter' ) ) Whiteness Sec. 1 9 0. 8 1 5 3 3 9. 7 No. 6 '7 4 Sec. 2 1 0. 8 1 6 5 3 9. 4 No. 2 7 6 o Sec. 2 1 0. 1 1 7 0 3 9. 9 No. 0 8 5 Sec. 2 ~ 0. ~ 2 4 3 4 1. 6 No. 9 8 9 a Sec. 2 4 0. 6 2 1 2 4 2. 1 No. 7 8 1 Sec. 2 4 0. 6 2 0 7 ~ 4. 5 No. 1 8 3 Sec. 2 9 0. 2 2 6 9 ~ 1. 3 No. 2 9 2 Sec. 2 5 0. 8 2 2 5 4 0. 5 No. 6 8 7 Sec. 2 8 0. 6 2 7 6 4 1. 9 No. 7 9 7 Sec. 1 8 0. 6 1 4 3 3 8. 2 No.lO 8 7 3 U
s4 i ; ;) :~ : ,-J
The KAMABOKO was prepared by grinding SUlalMl as such, which had been defrostE:d by holding overnight at 5°C, for 5 minutes using a silent cutter CSUPER AP-12AYJ manufactured by BIBUN MACHINE CONSTRUCTION CO., LTD.7, sampling SURIMI in order to determine water content and Hunter's whiteness and then grinding down with addition of 3/ of sodium chloride for 15 minutes, packing the thus obtained meat paste into a vinylidene chloride casing tube of 48 mm in folded diameter, and heating the resulting material at 90°C for 40 minutes.
Water content of SURIMI was determined by vacuum drying method at 105°C.
Further, measurement of Hunter's whiteness of SURIMI and KAi~tABOKO was carried out using colorimetric color-difference meter CND-1001DP manufactured by NIPPON DENSHOKU KOGYO CO., LTD.7, and elasticity of KAMABOKO was determined by rheometer CNRM°2002) manufactured by FUDO KOGYO CO., LTD.7 with 5 mm spherical plunger using test pieces of KAMABOKO each sliced 3 cm high.
hereinafter) as an effective component in the preparation of fish meat SURIMI and have completed the present invention.
The content of the present invention is described in detail hereinafter.
The present invention relates to a) a quality-improving agent for fish meat SURIMI which includes powdered fat and oil as an effective ingredient.
Further, the present invention relates to b) a quality-improving agent for fish meat SURIMI which includes a powder mixture of 5 to 80 weight parts of powdered fat and oil and 20 to 95 weight parts of powdered sugars) and/or sugar alcohol(s).
Further, the present invention relates to c) quality improving agents for fish meat SURIMI described in a) or b) hereinbefore, wherein the said powdered fat and oil includes 50 to 99 weight parts of normally (under normal temperature) solid fat and oil as a powdered fat and oil and 1 to 50 weight parts of sugars) and/or sugar alcohol(s) and has a powdery or granular form.
Further, the present invention relates to d) quality-improving agents for fish meat SURIMI described in any of a) to c) hereinbefore, wherein the said powdered fat and oil includes 55 to 95 weight parts of normally (under normal temperature) solid fat and oil as a powdered fat and oil, 4 to 45 weight parts of sugars) and/or sugar alcohol(s), 1 to 30 weight parts of protein and 0 to 10 weight parts of food emulsifier, which powdered fat and oil is produced by any one or by more than one methods) of a group consisting of spray drying method, spray cooling method, fluidized drying method , freeze drying method, vacuum conveyer type drying method and flash drying method and has a powdery or granular form of 16 to 200 mesh in particle size.
Moreover, the present invention relates to e) quality improving agents for fish meat SURIMI described in any of a to d) hereinbefore, wherein the said powdered fat and oil is used in the range of 0.01 to 10 weight percent (may be referred simply to as "s" hereinafter) of fish meat SURIMI.
As powdered fat and oil which can be used in the present invention those which are commercially available and having food-grade quality are acceptable.
As commercially available powdered fat, we can name, for instance, N NEOPOWDER made by NIHON YUSHI C0. LTD., EMAFAT made by RIKEN VITAMINS C0. LTD. and others.
The composition of commercially available powdered fat is 70 to 80s of fats, 1 to 150 of proteins, 10 to 270 of sugars, 1 to 20 of emulsifier and 1 to 20 of humidity.
On the other hand, in the present invention, powdered fats other than commercially available ones can be used, and powdered fats appropriate to display the effect of the present invention are those which include 50 to 99 weight parts of sugars) and/or sugar alcohol(s) as a coating agent. They can be previously mixed with other various additives for SURIMI or quality-improving agents for pastes in order to eliminate addition process to SURIMI or to enhance the effect of various additives and quality-improving agents.
In this stage, if powdered fats include more than 99 weight parts of fat which is solid at normal temperatures or less than 1 weight part of sugars) and/or sugar alcohol(s), the sugars) and/or sugar alcohol(s) acting as a coating agent to form powdered fat, tend not to cover all the surface of the fat which is solid under the normal temperatures, and the fat exposes itself on the surface and the produced powdered fat become vulnerable to oxidation and other undesirable degenerations.
Moreover, it is not desirable to use powdered fats exposing fat on the surface as a quality-improving agent for fish meat SURIMI because it will not disperse in SURIMI.
On the other hand, if powdered fats include less than 50 weight parts of fat which is solid under the normal temperatures and more than 50 weight parts of sugars) and/or sugar alcohol(s), the layer of sugars) and/or sugar alcohol(s) covering the powdered fat becoming thicker, it takes much time to add the powdered fat to the SURIMI and for its solution and dispersion in SURIMI, thus preventing undesirably the fat from acting sufficiently as a quality improving agent of SURIMI.
Other powdered fats appropriate to display the effect of the present invention are those which include 55 to 95 weight parts of fat, solid at normal temperatures, and 4 to 45 weight parts of sugars) and/or sugar alcohol(s), 1 to 30 weight parts of proteins and 0 to 10 weight parts food emulsifier.
In this case, powdered fats including more than 95 weight parts of fat which is solid at normal temperatures and less than 4 weight parts of sugars) and/or sugar alcohol(s) are not preferred, because, as mentioned hereinbefore, fat tends to be exposed on the surface of powdered fat and powdered fat becomes susceptible to degeneration and others, and those including less than 55 weight parts of fat which is solid at normal temperatures and more than 45 weight parts of sugars) and/or sugar alcohol(s) are also not preferable because of the same reasons as mentioned hereinbefore.
Moreover, proteins have an excellent effect as a coating adjuvant of powdered fat and help to display excellent effects of the present invention by coating fat which is solid under the normal temperature, however, the preferred protein content in powdered fat is 1 to 30 weight parts. Short or excess dosage out of this range is not preferred, because it makes it difficult to obtain the powdered fat of the present invention and has an adverse effect on the conservation quality of the powder.
Further, though the effect of the present invention can be displayed without using food emulsifier when enough protein is contained in the powdered fat, the addition of l00 or less of food emulsifier in the process of powdered fat production makes the quality stabilization of the formulation possible, and moreover, it is possible to obtain stable effects after its addition to SURIMI.
Sugars) and/or sugar alcohol(s) usable to produce powdered fats of the present invention include sucrose, glucose, maltose, fructose, lactose, oligosaccharide derived from starch and various starch syrups containing dextrin, erythritol, xylitol, xylo-oligosaccaride, sorbitol, mannitol, maltitol, lactitol, reduced oligosaccharide and one or more than one mixtures) thereof and others.
On the other hand, proteins usable to produce powdered fats of the present invention include lactoprotein, soybean protein, wheat protein, skim milk, gelatin, whey and others.
Food emulsifiers usable to produce powdered fats of the present invention include mixtures of one or more emulsifiers selected from glycerol fatty acid ester, lecithin, saccharose fatty acid ester, sorbitan fatty acid ester, propylene glycol fatty acid ester and other emulsifiers appropriate to food applications.
Some commercially available powdered fats use fat which is liquid at normal temperatures; however, those using fat which is solid at normal temperatures are preferable, because, after pulverization and packing, when custody stack load becomes important, the fat component should not exude nor ooze out and powder agglomeration or ingredient drift should be prevented.
Another reason why the powdered fat which is solid at normal temperatures is preferable is that, when the addition amount to SURIMI is increased, the SURIMI or KAMABOKO (fish jelly) quality-improving effect is more remarkable in powdered fat using fat which is solid at normal temperatures than those using fat which is liquid at normal temperatures.
As the quality-improving agents for fish meat SURIMI
of the present invention, powdered fat can be used as such.
However, preparation of fish meat SURIMI is usually carried out at a low temperature while various additives are added thereto and mixed therewith in a short period of time and, moreover, the said preferred amount of powdered fat is often not dispersed in the fish meat and mixed therewith because its amount is smaller than that of SURIMI.
Therefore, in order to use quality-improving agents of the present invention, it is usually desirable to use powdered fat in the form of powder or granules prepared by adding thereto diluents, other additives or the like.
For instance, suppose the amount of filtrated meat is 100 weight parts, formulations made by adding 2 to 20 weight parts of a mixture of one or more sugar (s) and/or sugar alcohol(s) or 0.1 to 1 weight part of polymerized phosphate or an appropriate amount of other quality-improving agents to 0.01 to 10 parts of powdered fat and prepared in the form of powder or granules may constitute quality-improving agents for fish meat SURIMI of the present invention.
The preferred additives to be mixed with quality-improving agents of the present invention include sugars) and/or sugar alcohol(s), polymerized phosphate, calcium salts of organic acids, albumen (egg white), plasma protein and other various elasticity-enhancing agents and pH
controlling agents, and their formulation in the course of preparation make quality-improving agents carry a trace of additives and enhance all the more the effect of each added ingredients.
Further, when powder of sugars) and/or sugar alcohol(s), to be used in order to prevent protein from freeze degeneration or for other purposes, is powder mixed previously with powdered fat, the step of adding to SURIMI
can be omitted, powdered fat dissolves and disperses rapidly in SURIMI and a still enhanced quality-improving effect of each agent can be expected.
Usable sugars) and/or sugar alcohol(s) in this formulation include sucrose, glucose, maltose, fructose, lactose, oligosaccaride derived from starch and various starch syrups, erythriol, xylitol, xylo-oligosaccharide, sorbitol, mannitol, maltitol, lactitol, reduced oligosaccharide and one or more mixtures) thereof and others.
The relation between the amount of sugars) and/or sugar alcohol(s) and the amount of powdered fat of quality-improving agents for fish SURIMI of the present invention is determined based on the necessary amount of the sugars) and or sugar alcohol(s) to be added to fish meat and suitable amount of powdered fats effective for whiteness and elasticity improvement of fish pastes; however, among various ingredients proportions and forms, it is especially preferred that 5 to 80 weight parts of powdered fat are powder mixed with 20 to 95 weight parts of sugars) and/or sugar alcohol(s) and then formulated in the form of powder or granules as a suitable quality-improving agent for fish meat SURIMI of the present invention, because the quality-improving result of SURIMI is more excellent.
Among various formulations of quality-improving agents for fish meat SURIMI of the present invention, quality-improving agents for fish meat SURIMI containing sugars) and/or sugar alcohol(s) can for example be prepared according to the following methods:
(1) A method wherein fat which is sold at normal temperatures and, as necessary, food emulsifier, protein, polymerized phosphate or other quality-improving ingredients are added to an aqueous solution of sugars) and/or sugar alcohol(s) suspended therein, an emulsion is obtained in slurry form and powdered by any one or by more than one method (s) of a group consisting of spray drying method, spray cooling method, fluidized drying method, freeze drying method, vacuum conveyer type drying method and flash drying method, and ground or graded as necessary, and finally the powdered fat is formulated in the form of powder or granules.
(2) A method wherein sugars) and/or sugar alcohol(s), lactoprotein, water and, as necessary, food emulsifier, polymerized phosphate, albumen or other elasticity-enhancing agents are added to fat which is solid at normal temperatures and mixed therewith, an emulsion is obtained in slurry form and powdered by any one or by more than one methods) of a group consisting of spray drying method, spray cooling method, fluidized drying method, freeze drying method, vacuum conveyer type drying method and flash drying method, and ground or graded as necessary, and finally the powdered fat is formulated in the form of powder or granules.
(3) A method wherein powdered sugars) and/or sugar alcohol(s) and others are added as necessary to the powdered fat obtained by any of the methods mentioned above together with powdered polymerized phosphate, elasticity-enhancing agents and the like, and mixed therewith as powder.
As for the preferred addition amount of quality-improving agents for fish meat SURIMI of the present invention, it is suitable that powdered fat is used within the range of 0.01 to 10~ of fish meat SURIMI.
If the addition amount exceeds 10%, the additional dosage will not be effective to improve whiteness and elasticity of the obtained fish pastes, so economically it is of no use to increase the addition amount, and when the addition is excessive, the elasticity may decrease undesirably.
On the other hand, it is not suitable to decrease the addition amount to less than 0.010, because a sufficient improvement effect of whiteness and elasticity cannot be obtained.
Further, it is preferred to add quality-improving agents for fish meat SURIMI of the present invention together with a polymerized phosphate or to formulate a polymerized phosphate in the preparation of powdered fat in order to maintain pH constant which has a strong influence on protein denaturation.
By using quality-improving agents for fish meat SURIMI
of the present invention, fish pastes which are remarkably improved in whiteness of SURIMI or KAMABOKO and elasticity of KAMABOKO compared with the conventioned fish pastes.
5. Best Mode for Carrying out the Invention.
Now the content of the present invention will be described more in detail referring to preferred embodiments and comparative examples shown hereinafter; however, the present invention is not limited to these embodiments.
Further, % in the following embodiments and comparative examples represents weight %.
Embodiment 1 700 g of soybean hardened oil, 80 g of lactic casein, 30 g of polyglycerine fatty acid ester [PO-500 made by SAKAMOTO PHARMACEUTICAL INDUSTRY CO., LTD.] as food emulsifier, 270 g of 70o aqueous solution reduced starch saccharide [PO-20 made by TOWA CHEMICAL INDUSTRY CO., LTD.]
as sugar alcohol and 1 litre of water were mixed for 5 minutes at 10,000 r.p.m. using a emulsifier [ULTRAHOMOMIXER
UM-2 manufactured by NIHON SEIKI MACHINERY K.K.] to obtain an emulsion, which was then pulverized by spray dryer [MODEL L-8 manufactured by OHKAWARA CHEMICAL MACHINERY CO., LTD.] to obtain approximately 1 kg of quality-improving agent for fish meat SURIMI of the present invention (No.
1 ) .
The fat, protein and water composition of this quality-improving agent was determined by the Soxhlet method, Kjeldahl method and vacuum drying method respectively to obtain the following result: 72.5% of fat, 6.0% of protein and 1.70 of water.
Embodiment 2 To 600 g of soybean hardened oil, 40 g of lactic casein, 25 g of polyglycerine fatty acid ester [PO-500 made by SAKAMOTO PHARMACEUTICAL INDUSTRY CO., LTD.] as food emulsifier, 250 g of polymerized phosphate [MASCOLIN F-26 made by TAIYO CHEMICAL INDUSTRY, CO., LTD.], 85 g of lactose, 1 litre of water were added and mixed therewith and pulverized as described in the Embodiment 1 to obtain approximately 1 kg of quality-improving agent for fish meat SURIMI of the present invention (No. 2).
Embodiment 3 900 g of Sorbitol powder [SORBIT W POWDER made by TOWA
CHEMICAL INDUSTRY CO., LTD.] and 100 g of quality-improving agent for fish meat SURIMI as obtained in the Embodiment 1 were mixed sufficiently in a mixer [NEW GRUN MACHINE MODEL
NG-250 manufactured by DAIWA CHEMICAL MACHINERY CO., LTD.]
to obtain approximately 1 kg of quality-improving agent for fish meat SURIMI of the present invention (No. 3).
Embodiment 4 857 g of Sorbitol powder [SORBIT W POWDER made by TOWA
CHEMICAL INDUSTRY CO., LTD.] and 143 g of quality-improving agent for fish meat SURIMI as obtained in the Embodiment 2 were mixed as in the Embodiment 3 to obtain approximately 1 kg of quality-improving agent for fish meat SURIMI of the present invention (No. 4).
Comparative test 100 kg fish meat SURIMI obtained in a conventional manner from fresh walleye pollacks was divided into 10 sections of each 10 kg. To the Sections Nos. 1 to 6 were added 5 g, 20 g, 40 g, 100 g, 300 g and 550 g respectively of the quality-improving agent for fish meat SURIMI
obtained in the Embodiment 1 and 600 g of Sorbitol powder and 25 g of polymerized phosphate were added to each section, on the other hand, to the Section No. 7 were added 100 g of the quality-improving agent for fish meat SURIMI
obtained in the Embodiment 2 together with 600 g of Sorbitol powder, to the Section No. 8 were added 660 g of the quality-improving agent for fish meat SURIMI obtained in the Embodiment 3 together with 25 g of polymerized phosphate and to the Section No. 9 were added 700 g of quality-improving agent for fish meat SURIMI obtained in the Embodiment 4 and then mixed and frozen at -25°C. As a control example, to the Section No. 10 were added 600 g of Sorbitol powder together with 25 g of polymerized phosphate, and mixed and frozen as described hereinbefore.
Samples of each section were preserved at -25°C. One month and three months after the preservation, 3 kg of sample of each section was subjected to quality comparison tests.
Water and Hunter's whiteness of the SURIMI is shown in Table 1.
TABLE 1 Water and Hunter Whiteness of SURIMI
1 month 3 months preservation preservation Wa ter Hun ter' s Wa ter Hun ter' s ( % Whi teness I (%) Whi teness (%) ) (%) Sec. No. 79. 28. 32 79. 2$. 45 Sec. No, 79. 29. 40 79.1 I 29. 90 o Sec. No. 79. 29. 64 78. 30. 27 Sec. No. 78. I 30.58 -- 7g. 3I. O8 Sec. No. 78. 30.92 78. 31. 22 .,., Sec. No. 77. 31. 58 77. 31. 48 Sec. No. 78. 30.18 78. 30. 52 Sec. No. 78. 30.22 I 78. 30. 27 Sec. No. 78. 30.32 I 78.8 31. 05, Sec. No.lO79. 26. 66 79.1 26. 65 U
Further, one month and three months after the preservation, elasticity and Hunter's whiteness of KAMABOKO (fish jelly) prepared using the SURIMI were determined and shown in Table 2 and Table 3 respectively.
12 (a) TABLE 2 Elasticity and Hunter's Whiteness of KAMABOKO
One month preservation W ( g L g J ~ Hun ter' ) ( ) s s Whiteness Sec. 2 0 3 0. 8 1 5 3 9. 9 9 No. 7 8 Sec. 2 0 8 0. 9 1 6 4 0. 1 1 No. 7 4 Sec. 2 1 3 0. 3 1 7 4 0. 3 2 No. 8 7 Sec. 2 8 1 0. 2 2 5 4 2. 1 0 No. 9 9 Sec. 2 5 9 0. 1 2 3 4 2, 2 2 Na 5 9 6 Sec. 2 5 5 0. 9 2 2 4 4. 3 5 Na 6 8 7 Sec. 2 8 7 0. 5 2 7 4 1. 8 8 No. 9 3 Sec. 2 6 7 0. 0 2 4 4 1. 5 2 No. 9 0 Sec. 2 9 9 0. 6 2 8 4 1. 9 1 Na, 9 7 N
Sec. 1 9 6 0. 6 1 4 3 8. 5 0 No.lO 7 9 U
;:, ,; :; :J ,_;: ,:;
TABLE 3 Elasticity and Hunter's Whiteness of KAMA$OKD
Three preservation months W ( L ( J s Hun s g g ter' ) ) Whiteness Sec. 1 9 0. 8 1 5 3 3 9. 7 No. 6 '7 4 Sec. 2 1 0. 8 1 6 5 3 9. 4 No. 2 7 6 o Sec. 2 1 0. 1 1 7 0 3 9. 9 No. 0 8 5 Sec. 2 ~ 0. ~ 2 4 3 4 1. 6 No. 9 8 9 a Sec. 2 4 0. 6 2 1 2 4 2. 1 No. 7 8 1 Sec. 2 4 0. 6 2 0 7 ~ 4. 5 No. 1 8 3 Sec. 2 9 0. 2 2 6 9 ~ 1. 3 No. 2 9 2 Sec. 2 5 0. 8 2 2 5 4 0. 5 No. 6 8 7 Sec. 2 8 0. 6 2 7 6 4 1. 9 No. 7 9 7 Sec. 1 8 0. 6 1 4 3 3 8. 2 No.lO 8 7 3 U
s4 i ; ;) :~ : ,-J
The KAMABOKO was prepared by grinding SUlalMl as such, which had been defrostE:d by holding overnight at 5°C, for 5 minutes using a silent cutter CSUPER AP-12AYJ manufactured by BIBUN MACHINE CONSTRUCTION CO., LTD.7, sampling SURIMI in order to determine water content and Hunter's whiteness and then grinding down with addition of 3/ of sodium chloride for 15 minutes, packing the thus obtained meat paste into a vinylidene chloride casing tube of 48 mm in folded diameter, and heating the resulting material at 90°C for 40 minutes.
Water content of SURIMI was determined by vacuum drying method at 105°C.
Further, measurement of Hunter's whiteness of SURIMI and KAi~tABOKO was carried out using colorimetric color-difference meter CND-1001DP manufactured by NIPPON DENSHOKU KOGYO CO., LTD.7, and elasticity of KAMABOKO was determined by rheometer CNRM°2002) manufactured by FUDO KOGYO CO., LTD.7 with 5 mm spherical plunger using test pieces of KAMABOKO each sliced 3 cm high.
Claims (3)
1. A quality-improving agent for fish meat SURIMI which includes powdered fat and oil as an effective ingredient, wherein the said powdered fat and oil includes 50 - 99 weight parts of fat and oil which is solid under the normal temperature and 1 to 50 weight parts of sugar(s) and/or sugar alcohol(s), and has powdery or granular form.
2. A quality-improving agent for fish meat SURIMI which includes powdered fat and oil as an effective ingredient, wherein the said powdered fat and oil includes 55 to 95 weight parts of fat and oil which is solid under the normal temperature, 4 to 45 weight parts of sugar(s) and/or sugar alcohol(s), 1 to 30 weight parts of protein and 0 to 10 weight parts of food emulsifier, and has powdery or granular form of 16 to 200 mesh in particle size.
3. A quality-improving agent for fish meat SURIMI of claim 1 or claim 2, wherein the said powdered fat and oil is used within the range of 0.01 to 10 weight % of fish meat SURIMI.
Applications Claiming Priority (2)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2-59,889/1990 | 1990-03-13 | ||
| JP2059889A JP2967491B2 (en) | 1990-03-13 | 1990-03-13 | Quality improver for fish meat surimi |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CA2037788A1 CA2037788A1 (en) | 1991-09-14 |
| CA2037788C true CA2037788C (en) | 2002-05-14 |
Family
ID=13126140
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CA002037788A Expired - Fee Related CA2037788C (en) | 1990-03-13 | 1991-03-08 | Quality-improving agents for fish meat surimi |
Country Status (2)
| Country | Link |
|---|---|
| JP (1) | JP2967491B2 (en) |
| CA (1) | CA2037788C (en) |
Families Citing this family (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CZ278190B6 (en) * | 1992-02-04 | 1993-09-15 | Harald Magistand Berge | Method of treatment and increase of raw meat durability |
| NL1008052C2 (en) * | 1998-01-16 | 1999-07-19 | Campina Melkunie Bv | Meat composition. |
| CN109480217B (en) * | 2018-11-05 | 2022-07-22 | 浙江工业大学 | Minced fillet product and preparation method thereof |
| CN111194879A (en) * | 2020-01-19 | 2020-05-26 | 集美大学 | Production method of frozen minced fillet product |
-
1990
- 1990-03-13 JP JP2059889A patent/JP2967491B2/en not_active Expired - Fee Related
-
1991
- 1991-03-08 CA CA002037788A patent/CA2037788C/en not_active Expired - Fee Related
Also Published As
| Publication number | Publication date |
|---|---|
| JPH03262463A (en) | 1991-11-22 |
| JP2967491B2 (en) | 1999-10-25 |
| CA2037788A1 (en) | 1991-09-14 |
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