JP2002335916A - Method for producing frozen ground fish paste - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a method for producing a frozen ground fish paste without using a polyphosphate. SOLUTION: This method for producing the frozen ground fish paste is characterized by adding an alkali metal salt of inositol phosphate and a sugar or a sugar alcohol to a bleached fish meat. Thereby, it becomes possible to produce the frozen ground fish paste without using the polyphosphate and having similar physical properties to those in the case of using the conventional polyphosphate.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a method for producing frozen pickpocket. More specifically, the present invention relates to a method for producing frozen pickpocket without using polymerized phosphate.

[0002]

2. Description of the Related Art A frozen pickpocket is produced by molding and freezing a pickpocket obtained by mixing a raw fish, such as a pollock, which is exposed to water, with an additive having an effect of preventing freezing and denaturation. . Frozen pickled meat has become an indispensable technique in the kneading product industry because its gel-forming ability does not easily decrease even after long-term storage under frozen conditions.

In the production of frozen pickles, polymerized phosphates, sugars, sugar alcohols and the like are used as freeze denaturation inhibitors. Of these, polymerized phosphates have various actions and effects in various foods in food processing,
Widely used as food additive. On the other hand, there has been an opinion that the excessive use of monophosphate and diphosphate has led to an excessive increase in the amount of phosphorus taken into the body, which may have harmful effects on health. Its overdose is a problem in modern society in general.

For this reason, the pickling industry and protein scientists spend a great deal of effort in research and development of a freeze denaturation inhibitor instead of phosphate and sugar. Until now, unlike the conventional method for producing frozen pickpocket, a method for producing pickpocket that does not use polymerized phosphate includes heating cereal flour (Japanese Patent Application Laid-Open No. 57-1).
77677); cystine (Japanese Patent Publication No. 61-43985);
1-239866); Lower alcohol saponified ester
6-6041); branched dextrin hydrolyzate (JP-A-63-146)
746); reduced starch hydrolyzate (JP-A-1-55160, JP-A-1-235561); dried plasma and oil (JP-A-2-10426)
1); glycerin citrate fatty acid ester (JP-A-7-393)
47); a method using trehalose (JP-A-7-135927);

[0005] However, none of these has been put to practical use. This is presumably because the effect of preventing the protein denaturation of fish meat by long-term frozen storage is not remarkable. Despite tremendous efforts, no alternative additives have been found so far, and it has not been found that any of the combinations exerts an effect.

[0006]

SUMMARY OF THE INVENTION It is an object of the present invention to provide a method for producing a frozen ground meat without using a polymerized phosphate.

[0007]

In order to solve the above-mentioned problems, the present invention is characterized in that an alkali metal salt of inositol phosphate and a sugar or a sugar alcohol are added to a bleached raw fish, and the prolonged period is a long term. Provided is a method for producing a frozen pickpocket body that can withstand frozen storage.

In the present invention, meat is first extracted from raw fish and then exposed to water to obtain a meat. Raw fish can be of any fish type as long as it is used as a pickpocket, for example, pollock, guchi, itoyori, kimme, hockey,
Herring, sardines, strawberries, flying fish and the like. The method of exposing fish meat to water is a well-known technique in the art, and is described in, for example, fishery processing technology (Fuyu Ota, edited by Koseisha Koseikaku) or fish meat paste product (Koseisha Koseikaku). It has been known. Specifically, the raw fish is dressed, and then a minced meat is used to prepare the fallen meat. Add 2 to 5 times the amount of water to this fillet and expose. This is dehydrated on a rotating screen, and the operation of adding water again is repeated two to four times.

The present invention is characterized in that an alkali metal salt of inositol phosphate is added to the bleached raw fish. Here, inositol phosphate refers to inositol phosphate excluding phytic acid, and is specifically represented by the following formula:

[0010]

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[0011] formula, R ₁ 1 one group one of to R ₆ is an H; 1 one group one of R ₁ to R ₆ is the formula:

[0012]

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A phosphate group represented by the formula:
The four groups are H or the following formula:

[0014]

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A myo-inositol phosphate having any of the following phosphate groups: More specifically, in the present invention, inositol phosphate refers to inositol monophosphate, inositol diphosphate, inositol triphosphate, inositol tetraphosphate, or inositol pentaphosphate.

As inositol diphosphate, for example,
Inositol-1,4-bisphosphate, inositol-1,3-bisphosphate, and inositol-2,3-bisphosphate are known.

As inositol triphosphate, for example,
Inositol-1,4,5-trisphosphate and inositol-
1,3,4-trisphosphate is known. As inositol tetraphosphate, for example, inositol-1,3,4,5-tetrakisphosphate and inositol-1,3,4,6-tetrakisphosphate are known.

As inositol pentaphosphate, for example,
Inositol pentakisphosphate is known. Inositol phosphates are widely present in plants, especially commonly edible grains such as rice, wheat, soybean, corn and the like. This inositol phosphate is usually present as a single or mixed binding salt of calcium, magnesium and the like. Inositol phosphates, for example, immerse rice bran in a dilute aqueous solution of an inorganic acid to extract components, evaporate and concentrate this extract, and then pass through a column filled with a cation exchange resin to remove calcium, magnesium, etc. It can be manufactured by the following.

It is known that inositol phosphate forms a strong chelate compound with a divalent or higher valent metal ion and inactivates the metal ion. The safety of inositol phosphates is considered to be extremely high. It is known to exert physiological effects.

The alkali metal salt of inositol phosphate used in the present invention is obtained by replacing the hydroxyl group of inositol phosphate of the above formula with an alkali metal atom. In the present invention, sodium, potassium and the like can be used as the alkali metal atom, but are not limited thereto. More specifically, in the present invention, sodium metal salt or potassium metal salt of inositol phosphate can be used alone or in combination as an alkali metal salt of inositol phosphate. Not limited.

In one embodiment of the present invention, for example, when inositol triphosphate is used as an example, the alkali metal salt of inositol triphosphate is dissolved in water with a 3 alkali metal salt having acidic properties when dissolved in water. It is characterized by using a compound exhibiting a certain pH buffering capacity by a combination of 6 alkali metal salts which exhibit alkaline properties when used. For example, as the three alkali metal salts, inositol triphosphate / 3
There are Na, inositol triphosphate / 3K and the like, and six alkali metal salts include inositol triphosphate / 6Na and inositol triphosphate / 6K. In the present invention, 3 sodium metal salt, 3 potassium metal salt, 6 sodium metal salt,
Alternatively, a combination of 6 potassium metal salts can be used.

In another embodiment of the present invention, for example, in the case of inositol tetraphosphate, as an alkali metal salt of the above-mentioned inositol tetraphosphate, a four alkali metal salt having an acidic property when dissolved in water and water Characterized by the use of a combination of eight alkali metal salts which exhibit alkaline properties when dissolved in water and exhibit a certain pH buffering capacity. For example, the four alkali metal salts include inositol tetraphosphate / 4Na and inositol tetraphosphate / 4K, and the eight alkali metal salts include inositol tetraphosphate / 8Na and inositol tetraphosphate / 8K. In the present invention, 4
It is possible to use a sodium metal salt, a potassium metal salt, an 8 sodium metal salt, or a combination of 8 potassium metal salts.

In another embodiment of the present invention, inositol monophosphate, inositol diphosphate and inositol 5
Similarly, in the case of phosphoric acid, it is possible to form an alkali metal salt.

In the above combination of inositol phosphates, pH
The value can be adjusted in the range of pH 5.5 to 9.6, but when using an alkali metal salt of inositol phosphate for pickpocket,
The pH value is preferably about 6.8 to 8.5. This is the pH
If the value is further shifted to the acidic side, acid denaturation of the protein will occur, and if the pH value is further shifted to alkaline, alkalinity may be caused. More preferred pH values are in the range 7.0-8.0. In order to adjust the pH, a pH adjuster can be used. For example, when using an acid salt of inositol phosphate,
The pH can be adjusted to the above range with another alkaline agent. Any pH adjuster can be used without particular limitation as long as it has no adverse effect on the living body even when added to food, and for example, sodium carbonate, sodium bicarbonate, potassium carbonate and the like can be used.

One embodiment of the present invention is characterized in that an alkali metal salt of inositol phosphate is added to a concentration of 0.05 to 5.0%. More preferably, 0.1 to 1.0%
Add so that By increasing the addition concentration, the physical property value (g) in the gel forming ability can be increased.

The present invention is characterized in that a sugar or a sugar alcohol is used together with an alkali metal salt of inositol phosphate. Sugar or sugar alcohol
In the production of frozen pickpocket, it is generally used to prevent denaturation of actomyosin and to prevent a decrease in the gel-forming ability of fish meat protein when fish meat is frozen.

The sugar or sugar alcohol that can be used in the present invention may be any of sugars or sugar alcohols that have been conventionally used in producing frozen pickles, and the sugars include glucose, fructose, Sucrose, maltose, trehalose and the like can be used, and saccharides such as sorbitol and maltitol can be used. However, neither sugar nor sugar alcohol is limited to these. In the present invention, these sugars or sugar alcohols may be used alone or
The above may be used in combination.

If the amount of added sugar or sugar alcohol is large, the effect of preventing denaturation can be exerted and a decrease in the gel-forming ability of fish meat protein can be prevented, but the sweetness becomes stronger.
Moreover, since it browns after heating, it becomes a state unsuitable for kneaded products. Therefore, in the present invention, the amount of sugar or sugar alcohol added to the pickpocket is preferably in the range of 5 to 10% in view of the above viewpoint. More preferably, it is added in the range of 5 to 8%.

In the present invention, if necessary, other additives may be added in addition to the alkali metal salt of inositol phosphate and sugar or sugar alcohol. Other additives include, for example, salt.

In the present invention, as described above, an alkali metal salt of inositol phosphate and sugar or sugar alcohol are added to the bleached raw fish and mixed, then molded and frozen to form a frozen ground fish. To manufacture.

With the thus prepared pickpocket, the same effect as that of a conventional pickpocket using a polymerized phosphate can be obtained with respect to the effect of preventing denaturation and maintaining the gel-forming ability of fish meat protein. Was done. Furthermore, since no polymerized phosphate is used, there is an effect that the adverse effect of polymerized phosphoric acid on the living body can be eliminated.

[0032]

BEST MODE FOR CARRYING OUT THE INVENTION A bleached body is manufactured using pollock as a raw material. For 100 kg of the exposed body, for example, trisodium metal salt of inositol-1,4,5-trisphosphate (inositol-1,4,5-trisphosphate / 3Na) and inositol-1,4,5-trisphosphate 6 sodium metal salt (inositol phosphate 6Na) 200-100 g (final concentration 0.2-1.0
%) And 5000 g of sucrose (5% final concentration). These are stirred at 7 ° C. for 5 minutes using a silent cutter (manufactured by Bibunsha).

After the additives are sufficiently mixed in this way, the mixture is molded and then frozen at -20 ° C.

[0034]

Examples Examples are provided below. These examples are provided to illustrate the invention.
It is not described to limit the technical scope of the present invention.

Embodiment 1 In this example, inositol was prepared according to the method of the present invention.
Frozen pickpockets were prepared by adding an alkali metal salt of -1,4,5-trisphosphate.

[0036] To 10 kg of the bleached pollock of pollock, trisodium metal salt of inositol-1,4,5-trisphosphate (inositol-1,4,5-trisphosphate / 3Na) and inositol-1,4,5 6-sodium trisphosphate metal salt (inositol-1,4,5-trisphosphate-6Na) 20-100 g each
(0.2% final concentration) and 500 g sucrose (5% final concentration)
%). These are stirred at 7 ° C. for 5 minutes using a silent cutter (manufactured by Bibunsha).

After the additives are sufficiently mixed in this way, the mixture is molded and then frozen at -20 ° C. Embodiment 2. FIG. With alkali metal salts of inositol phosphate
Prevention of denaturation of frozen pickpocket In this example, a frozen pickpocket manufactured using a polymerized phosphate as a control was used as a control, and an alkali metal salt of inositol-1,4,5-trisphosphate was used. The effect of preventing denaturation is compared with the control.

As a control group, inositol-1,4,5-trisphosphate alkali metal salt was used in place of polymerized phosphate 0.2%.
%, Except that the frozen pickpocket obtained by the same method as in Example 1 is used. On the other hand, as an experimental group, a frozen pickpocket using an alkali metal salt of inositol phosphate manufactured by the method of Example 1 is used.

The denaturation degree of the frozen pickpocket of the control group and the experimental group frozen at −20 ° C. for 30 days is measured. Embodiment 3 FIG. With alkali metal salts of inositol phosphate
In this example, the effect of maintaining the gel-forming ability of fish protein of frozen pickpocket was compared with the case of using a frozen pickpocket prepared using a polymerized phosphate as a control, and using an alkali metal salt of inositol phosphate. The effect of maintaining the gel-forming ability of fish meat protein is compared with a control.

As a control group, a frozen ground meat obtained in the same manner as in Example 1 except that 0.2% of a polymerized phosphate is used instead of the alkali metal salt of inositol phosphate is used. On the other hand, as an experimental group, a frozen pickpocket using an alkali metal salt of inositol phosphate manufactured by the method of Example 1 is used.

With respect to the frozen pickpocket of the control group and the experimental group frozen at -20 ° C for 30 to 60 days, the frozen pickpocket is thawed over time, salt is added to the pickpocket, and the mixture is stirred to prepare meat paste.
This is packed in a casing and heated at 85 ° C. for 30 minutes to compare the gel-forming ability of the pickpocket body. The casing gel was measured for hardness (g) and dent (m
m) and gel strength (g · mm).

 ──────────────────────────────────────────────────続 き Continued on the front page (72) Inventor Takamine Nakamura 7-14-13 Ginza, Chuo-ku, Tokyo Inside Kibun Food Co., Ltd. (72) Inventor Masato Hoashi 7-14-13 Ginza, Chuo-ku, Tokyo No. F-term in the Kibun Foods Co., Ltd. (reference) 4B034 LB07 LC01 LK05 LK13 LK14 LP01

Claims (5)

[Claims] 1. A method for producing a frozen pickpocket, characterized by adding an alkali metal salt of inositol phosphate and sugar or sugar alcohol to the bleached raw fish. 2. Inositol phosphate is inositol 1
Phosphoric acid, inositol diphosphate, inositol triphosphate,
2. The method for producing a frozen pickpocket according to claim 1, wherein the method is either inositol tetraphosphate or inositol pentaphosphate. 3. The method for producing a frozen pickpocket according to claim 1, wherein the alkali metal salt of inositol phosphate is a combination of a sodium metal salt and a potassium metal salt. 4. An alkali metal salt of inositol phosphoric acid
4. The method according to claim 1, wherein 0.05 to 5.0% is added.
The method for producing a frozen pickpocket body according to any one of the above. 5. The method for producing a frozen pickpocket according to claim 1, wherein the pickpocket has a pH of 6.8 to 8.5.