JP2000060495A - Oil or fat composition for processed fish food and processed fish food - Google Patents

Abstract

PROBLEM TO BE SOLVED: To obtain the subject composition which is useful for being added to fresh fish to improve the taste of the fresh fish to be eaten in the raw state, is well compatible with the fish, favors the original taste of the fish, and improves the appearance of the fish, by adding a specific emulsifier to an edible oil or fat. SOLUTION: This oil or fat composition for processed fish foods is obtained by adding an emulsifier selected from polyglycerol fatty acid esters (suitably diglycerol fatty acid monoesters), glycerol citric acid fatty acid esters and glycerol diacetyl tartaric acid fatty acid esters to an edible oil or fat (preferably having a melting point of <=35 deg.C). The emulsifier is preferably added to the edible oil or fat in an amount of 1-10 wt.%. The addition of an amino acid/ peptide-based seasoning such as a protein hydrolysate, a fermented seasoning or a yeast extract is preferable, because the taste of the fish is further improved. The seasonings are preferably used as aqueous solutions in amounts of 1-5 wt.% based on the composition.

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to an oil and fat composition for processed fish products and processed fish products using the same.

[0002]

2. Description of the Related Art Fresh fish meat is consumed in large quantities as raw food such as sashimi, sushi seeds, and ingredients for bowls.

Among these fresh fish meats for raw eating, there are fish species that are preferred as sashimi, sushi species, bowl ingredients, etc. Some parts are not liked. For example, the part called tuna or salmon Otoro, and the part where fish is fat such as yellowtail, amberjack, and striped jack are especially preferred. Therefore, such fish species and their parts are more expensive than other fish species and parts.

Therefore, it has been attempted to process a portion of fish that is not preferred because it is inferior in eating quality in raw eating, or a portion that is not preferred even if it is a preferred fish species, to improve its eating quality and effectively utilize it for raw eating. .

For example, a method of adding 5 to 25 parts by weight of quenching kneaded shortening having a gas amount of 20 ml or less per 100 parts by weight of crushed tuna meat in 100 g (patent publication 2676193), or minced meat Fresh fish meat containing a taste component as an extract from seafood, the melting point of fats and oils is 15 to 40 ° C., and the solid fat index is 20 ° C. to 5-2.
A method (Patent Publication No. 2570298) of mixing 1 to 30% by weight of the water-in-oil dispersion emulsion of No. 5 is proposed.

However, the processed fish food using the above method is obtained by simply kneading crushed fish meat with shortening or mixing minced fresh fish meat with a water-in-oil dispersion type emulsion, and the surface of the fish meat is water. Since it is in a wet state, it is not well compatible with fats and oils, and shortenings and water-in-oil emulsions that have been kneaded or mixed are merely scattered on the surface of fish meat, and the uniformity in processed fish meat foods is poor. There is a feeling of strangeness when doing, and the natural taste improvement of the fish meat itself is not achieved. In order to improve the homogeneity of shortening and water-in-oil emulsion in processed meat products, and to perform strong stirring with the intention of penetrating into the inside of fish meat, the tissue of fish meat is destroyed and conversely the taste and texture are significantly reduced. Is not desirable because it invites. Further, the taste component contained in water as a water-in-oil emulsion cannot effectively exhibit its taste property unless its emulsification is destroyed.

[0007]

In view of the problems as described above, the present invention mixes oil and fat with fish meat for the purpose of improving the taste of fresh fish meat to be eaten raw, and the oil and fat are compatible with the fish meat, and the appearance is An object of the present invention is to provide a method for obtaining a processed fish meat product which is improved and has no discomfort upon eating, and also a method for imparting a tasting property that can be eaten deliciously even in a fish meat that originally has a poor tasting property.

[0008]

Means for Solving the Problems As a result of intensive studies to solve the above problems, the present inventors have found that polyglycerin fatty acid ester and glycerin citrate can be added to oils and fats used for mixing with fish meat. 1 selected from fatty acid ester and glycerin diacetyl tartaric acid fatty acid ester
By blending one or more emulsifiers, the familiarity between the oil and fat and fish meat is greatly improved, and the taste is improved by the uniform adhesion of the oil and fat to the fish meat surface or the penetration into the fish meat tissue. It was found that the appearance was improved. In addition, one or more amino acids selected from protein hydrolyzate, fermentation seasoning or yeast extract in an appropriate amount in the mixture of such fats and oils and emulsifiers /
The present invention has been completed by discovering that the combined use of a peptide-type seasoning makes it possible to eat deliciously raw fish meat even if it is originally poor in taste.

[0009]

BEST MODE FOR CARRYING OUT THE INVENTION The fish meat that is the object of the processed fish food of the present invention is not limited to the fish species and site as long as it can be eaten raw. In addition, the form is generally called "sukime" or "middle-aged", which is a size suitable for eating as it is, and "tataki", which is cut into small pieces. The cutting method is not particularly limited.

Examples of fats and oils used in the present invention include vegetable oils and fats such as soybean oil, rapeseed oil, corn oil, cottonseed oil, sunflower oil, safflower oil, palm oil and palm kernel oil, and hydrogenated hydrogenated oils thereof. Animal fats and oils such as pork fat, beef fat, chicken fat, fish oil and hydrogenated hydrogenated oils thereof,
Alternatively, there are transesterified oils of these oils and fats and hydrogenated hydrogenated oils thereof, etc., and if they do not feel uncomfortable when mixed with fish meat and eaten, all oils and fats generally used for food can be used. . These oils and fats can be used alone or as a mixture of two or more kinds,
An oil / fat having an excessively high melting point is not preferable due to its familiarity with fish meat at low temperature, permeability into fish meat tissue, taste upon eating, and the like, and the melting point of the oil / fat to be used is preferably 35 ° C. or lower.

The emulsifier used in the present invention can be easily dissolved in fats and oils, and the fats and oils are modified to be hydrophilic so that the emulsifiers adhere to the surface of fish meat having a hydrophilic surface or into the tissue of fish meat. It is an essential condition that it has the action of enhancing the permeability, and examples of those satisfying these conditions include polyglycerin fatty acid ester, glycerin carboxylic acid fatty acid ester, and glycerin diacetyl tartaric acid fatty acid ester. It is possible to use one or a mixture of two or more of these emulsifiers. Among the polyglycerin fatty acid esters, diglycerin fatty acid monoester has a particularly excellent improving effect.

The type of fatty acid constituting these emulsifiers is not particularly limited in terms of saturation, unsaturated or chain length within the range of being soluble in oils and fats to be used, but unsaturated fatty acids such as oleic acid and linoleic acid are used. An ester containing a fatty acid containing as a main component as a raw material has a low melting point and has good mixability with fats and oils.

The amount of these emulsifiers to be added to the oil or fat is preferably 0.3% by weight or more and less than 15.0% by weight, and more preferably 1.0% by weight or more and less than 10.0% by weight. . If the blending amount is not 0.3% by weight or more, the adhesion of oils and fats to fish meat or the action of penetrating into fish meat tissue becomes insufficient, and it becomes difficult to improve the taste of processed fish meat foods using it. On the other hand, the adhesion of fats and oils to fish meat or the permeability to the inside of fish meat tissue is improved by increasing the blending amount of these emulsifiers in fats and oils, but if the blending amount is too large, the emulsifier may have a strange taste Inappropriate

In the present invention, the taste of the processed fish food is further improved by using a protein hydrolyzate, a fermented seasoning or an amino acid / peptide type seasoning such as yeast extract in combination with the oil composition containing the emulsifier. Greatly improved.
The protein hydrolyzate is a vegetable hydrolyzed protein (HVP) obtained by hydrolyzing soybean protein, wheat protein, etc.
And meat, skin or hair of poultry such as cows, pigs and sheep, or fish meat,
Animal hydrolyzed protein obtained by hydrolyzing silk etc. (HA
There is P). Fermented seasonings include soy sauce and fish sauce.

The amino acid-based seasoning is a seasoning that goes well with fresh fish meat, and when used together with fats and oils, it exerts the effect of strongly enhancing the umami of fish meat. Since the seasonings used in the present invention are rich in amino acids and peptides, they are suitable for enhancing the taste of processed fish meat foods, and even if the amount is small, an excellent taste improving effect is exhibited. It

Although these seasonings can be used in the form of powder, they are preferably used as an aqueous solution in order to uniformly disperse them in the oil and fat composition. Further, the blending amount thereof is not particularly limited, but 1.0% by weight or more and less than 5.0% by weight in the fat composition is suitable.

Since the hydrophilic emulsifier is used in the present invention, the seasoning added is uniformly present on the surface of the fish meat because it is present on the surface of the oil droplets, and its taste effect is sufficiently exhibited. Of.

In the present invention, a nucleic acid type seasoning, a flavoring seasoning such as sodium glutamate, or an amino acid type seasoning such as a sweet seasoning such as sugar or mirin is not an essential element, but the seasoning thereof is not required. The charges can be used according to preference.

The composition comprising the fat and oil and the emulsifier in the present invention can be prepared by simply stirring and mixing both components at a temperature equal to or higher than the melting point of the fat and oil and the emulsifier. Further, the oil / fat composition containing a seasoning is prepared by adding an aqueous seasoning solution to an oil / fat composition in which an oil / fat and an emulsifier are mixed, followed by stirring and mixing or, if necessary, homogenizing.

Depending on the melting point, these oil and fat compositions can be cooled and kneaded after stirring and mixing, and stored in a refrigerator.

[0021]

EXAMPLES The present invention will be specifically described below with reference to examples and comparative examples, but the present invention is not limited to these examples.

[0022]Example 1 Mixed oil of 90 parts by weight of corn oil and 10 parts by weight of fish oil
3 parts by weight of diglycerin oleic acid monoester to oil
And glycerin oleic acid oleic acid monoester as oil
2 parts by weight were added and mixed to obtain an oil / fat composition. This fat composition
Add 20g to 1kg salmon plow and sprinkle to add fish meat
I got an industrial food.

[0023]Example 2 Liquid animal protein was added to 100 parts by weight of the oil and fat composition of Example 1.
Containing 5 parts by weight of Ku Hydrolyzate (HAP) and containing seasoning liquid
An oil and fat composition was obtained. This composition was salmon as in Example 1.
20g is added to 1kg of plowed meat and mixed to obtain processed meat products
It was

[0024]Example 3 70 parts by weight of soybean oil and 30 parts by weight of lard (melting point
21 ℃) diglycerin monolinoleic acid ester against oil
An oil and fat composition was obtained by adding and mixing 10 parts by weight. This oil composition
1kg of tuna lean meat cut into pieces with a kitchen knife
Put it in a rotary mixer with kg and mix at low speed for 3 minutes and add fish meat.
I got an industrial food.

[0025]Example 4 Seasoned by adding 1.5 parts by weight of fish sauce to the oil and fat composition of Example 3.
A liquid-containing oil / fat composition was obtained. This composition as in Example 3
Add 1kg to 5kg of tuna red meat and mix to process fish meat
I got the goods.

[0026]Example 5 Glycerin diacetyl tartaric acid mono in 100 parts by weight of rapeseed oil
0.6 parts by weight of oleic acid ester and glycerin
Add 0.6 part by weight of citric acid monooleate to oil
An oil and fat composition was obtained by mixing. 200 g of this oil and fat composition
Rotation type mixture as in Example 3 with 5 kg of tuna plowed meat
The mixture was placed in a mixing machine and mixed to obtain a processed fish meat food.

[0027]Example 6 Liquid oily vegetable protein hydrolyzed with the oil and fat composition of Example 5.
Compound (HVP) in an amount of 3 parts by weight to prepare an oil and fat composition containing a seasoning liquid.
Obtained. 5 kg of tuna plowed meat was prepared in the same manner as in Example 5.
Then, 200 g was added and mixed to obtain a processed fish meat food.

[0028]Comparative Example 1 90 parts by weight of corn oil of Example 1 and 10 parts by weight of fish oil
20 parts of the mixed oil as in Example 1 for 1 kg of salmon plow
0 g was sprinkled and mixed to obtain a processed fish meat food.

[0029]Comparative example 2 70 parts by weight of soybean oil of Example 3 and 30 parts by weight of lard
Diglycerin monolinoleate was added to the mixed oil against the oil.
4 parts by weight were added and mixed to obtain an oil / fat composition. Example 3
Add 1kg to 5kg of tuna red meat and add fish meat
I got an industrial food.

[0030]Comparative Example 3 0.8 parts by weight of fish sauce was further added to the oil and fat composition of Comparative Example 2.
A seasoning-containing oil / fat composition was obtained. This is the same as in Example 2.
5kg of tuna red meat was added and mixed with 1kg to obtain processed fish meat
It was

[0031]Comparative Example 4 Only the rapeseed oil of Example 5 was used and this was treated as in Example 5.
Fish meat processed food by adding 200g to 5kg of tuna plow
I got the goods.

[0032]Evaluation of Examples and Comparative Examples The resulting processed fish meat product is packed in a plastic bag and refrigerated.
Then take it out and put it on a plate to test the appearance and taste
And evaluated the quality.

The results are shown in Table 1.

[0034]

Industrial Applicability The processed fish food using the oil and fat composition for processed meat of the present invention comes to have an appetizing color tone and appearance even when a fish species or part having a low fat content is used as a raw material. When eaten, it does not give an unnatural oily feeling and has the original delicious taste of fat-rich fish meat.

Continued front page    F term (reference) 4B026 DC06 DG01 DG11 DK01 DL05                       DL07 DL09 DP01 DX10                 4B035 LC01 LC03 LG08 LG09 LG12                       LG15 LG50 LK13 LP21                 4B042 AC03 AC09 AD36 AG12 AG16                       AG30 AH01 AK05 AK06 AK10                       AK16 AK17 AP14 AP21

Claims (4)

[Claims] [Claim 1] One or more emulsifiers selected from polyglycerin fatty acid esters, glycerin cenoic acid fatty acid esters, and glycerin diacetyl tartaric acid fatty acid esters are mixed with edible fats and oils, and processed fish meat. Oil and fat composition for food. 2. The oil / fat composition for processed fish meat according to claim 1, wherein the polyglycerin fatty acid ester is a diglycerin fatty acid monoester. 3. An oil or fat composition for processed fish meat food according to claim 1 or 2 comprising one or more selected from protein hydrolysates, fermented seasonings and yeast extracts. Oil and fat composition for processed fish products. 4. A processed fish meat food comprising the oil and fat composition for processed fish meat according to any one of claims 1, 2 and 3.