JP2003088337A - Scale liquid, method for producing scale liquid, processed food and method for producing processed food - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide an odorless scale liquid obtained by using scales which are conventionally discarded, as a raw material, and easily applied to a processed food. SOLUTION: This scale liquid is obtained by dissolving the scale in an acidic water.

Description

Detailed Description of the Invention

[0001]

TECHNICAL FIELD The present invention relates to a fish scale liquid, a method for producing a fish scale liquid, a processed food containing the fish scale liquid, and a method for manufacturing a processed food product.

[0002]

2. Description of the Related Art A large amount of scales (hereinafter referred to as "fish scales") is produced as a by-product when processing fish such as sardines. Fish scales used in fishery processing have not been used for a long time and have been treated as industrial waste. In recent years, since fish scales contain collagen, calcium, etc., they have been attracting attention as new nutritional materials and the like.

As a new use of fish scales, for example, an anti-osteoporosis agent (JP-A-10-203995) and an animal hair and hair improving agent (JP-A-10-155428) are known. As a fish scale for food, a fish scale powder obtained by crushing fish scale into a powder form is known.

However, since the fish scales simply powdered do not dissolve in ordinary water, even if fish scale powders are added to water, they will precipitate. For this reason, it is difficult to use fish scales in beverages or jelly, and it has not been possible to effectively utilize the nutritional components of fish scales in foods.

Further, fish scales have a unique odor (hereinafter referred to as "fish scale odor"), and the amount of fish scales that can be added to foods was extremely small.

[0006]

The problem to be solved by the present invention is to use odorless fish scale liquid, which is easy to be applied to foods, and which is made from fish scales which have been conventionally discarded, a process for producing the same, and a process including the fish scale liquid. It is to provide a food product and a method for producing the food product.

[0007]

Means for Solving the Problems As a result of intensive studies to solve the above problems, it was found that fish scales were dissolved in acidic water and that fish scale liquid had a significantly reduced fish scale odor. Has been completed.

[0008] That is, the first to solve the above problems
The present invention relates to a fish scale liquid in which fish scales are dissolved and dispersed in acidic water.

A second invention for solving the above-mentioned problems is as follows.
The present invention relates to a method for producing a fish scale liquid, which comprises dissolving and dispersing fish scale in acidic water.

A third invention for solving the above problems is as follows.
The above-mentioned second invention is characterized in that the acidic water is acidic water having a pH of 5 or less.

A fourth invention for solving the above-mentioned problems is as follows.
In the second or third invention, the acid in the acidic water is citric acid or phosphoric acid.

A fifth invention for solving the above-mentioned problems is as follows.
The second to fourth inventions are characterized in that fish scales are dissolved and dispersed in acid water in the presence of cyclodextrin.

A sixth invention for solving the above problems is as follows.
The present invention relates to a processed food containing the fish scale liquid of the first invention.

A seventh invention for solving the above-mentioned problems is as follows.
The present invention relates to a method for producing a processed food, which comprises adding the fish scale liquid of the first invention.

[0015]

BEST MODE FOR CARRYING OUT THE INVENTION The fish scale according to the present invention is not particularly limited as to the type of fish used as a raw material as long as it is a fish scale by-produced in fishery processing. . Fish scales peeled from the body of the fish during fish processing are washed with water and used as raw fish scales.

In order to produce the fish scale liquid of the present invention, the fish scales may be dissolved and dispersed in acidic water, but it is preferable to grind the fish scales by a known grinding means in order to shorten the dissolution time. Examples of the pulverizing means include a hammer mill, a ball mill, a pin mill, a jet mill, an atomizer, and a pulverizer.

In order to produce the fish scale liquid of the present invention, the fish scale is added to acidic water adjusted to pH 5 or less, preferably pH 4 to pH 1.5 to a concentration of 0.1 to 3% by weight and stirred. The fish scale may be uniformly dispersed or dissolved. The obtained fish scale liquid has a significantly reduced fish scale odor.

The fish scale liquid of the present invention dissolves neatly when the concentration of fish scales is low, but when the concentration of fish scales is high, some of the fish scale liquid cannot be completely dissolved and is dispersed. Yes, but never separated.

The acid used to produce the acidic water of the present invention is not particularly limited as long as it can be used in foods. For example, organic acids such as citric acid, lactic acid, malic acid, phosphoric acid, hydrochloric acid, etc. The inorganic acid of
Citric acid or phosphoric acid is preferred because of its strong ability to dissolve and disperse fish scales.

To produce the fish scale liquid of the present invention, acidic water may be prepared in advance and the fish scale may be added to the acidic water, the fish scale and the acid may be added to the water at the same time, or the fish scale may be dispersed in water. Then, the acid may be added thereto.

Further, the combined use of cyclodextrin further improves the fishy odor. Examples of cyclodextrins used include α-cyclodextrin and β
Examples thereof include cyclodextrin and γ-cyclodextrin.

The cyclodextrin is added preferably in such a concentration that it does not precipitate at room temperature, and in the α- and γ-types, it is 10% or less,
For β-type, it may be appropriately selected within a range of 2% or less.

The reason why the fish scale odor is deodorized by being dissolved in acidic water is unknown, but the reduction of the fish scale odor by the combined use of cyclodextrin is that the odorous substance is incorporated into the cyclic cyclodextrin. It seems to be due to.

Since the fish scale liquid of the present invention has a significantly improved fish scale odor and is a stable solution, it can be applied to various processed foods. The processed food to which the fish scale liquid of the present invention can be added is not particularly limited as long as the processed food has a pH of 5 or less,
Examples thereof include processed foods such as juices, nutritional drinks, soups, jellies, terrines, puddings, mayonnaise, yogurt, jams, confectionery, seasonings and the like.

In order to prepare the processed food of the present invention, materials of the processed food such as sugar, artificial sweetener, gelling agent, seasoning, pigment and flavor may be appropriately selected and used according to the kind of the processed food. Good.

To produce the processed food of the present invention, the fish scale liquid of the present invention may be added in the process of producing the processed food. Specifically, in the case of jelly, the fish scales are added to water containing an acidic substance such as citric acid and cyclodextrin and stirred well to dissolve the fish scales and heat to 60 ° C. Separately, a solution in which a gelling agent is dissolved in advance and kept at 70 ° C. is prepared, and both solutions are mixed well. This solution is filled positively, sealed and cooled to obtain a jelly.

In the case of beverages, fish scales are thoroughly stirred in water containing an acidic substance such as citric acid and cyclodextrin,
Dissolve the fish scales and heat to 60 ° C. Sugar, flavors, pigments, etc. are added to this liquid, and the mixture is stirred and homogenized, filled into a container, and sealed to prepare a beverage.

[0028]

[Examples] Examples 1 to 5 and Comparative Example 1 According to the composition ratio shown in Table 1, fish scale powder (trade name "collagetide" manufactured by Shinoda Canning Co., Ltd.), sugar, β-cyclodextrin, citric acid (or (Lactic acid) was added to water and heated to prepare a fish scale liquid. After cooling this liquid, evaluation was performed. The operating procedure was as follows. <Procedure> 1) Water with fish scale powder, sugar, citric acid (or lactic acid), β
-Cyclodextrin was added.

2) Mixer (trade name "Clearmix CLM-L2.
5S ", manufactured by M Technique Co., Ltd., and stirred at 9000 rpm for 5 minutes.

3) Solution 2) was heated to 85 ° C.

4) 3) Liquid was cooled and sensory evaluation was performed. <Evaluation criteria> Dispersion / solubility O: Dispersed / dissolved.

Δ: Slight precipitation occurs, but it is easily dispersed by light stirring.

[0033] X: Not completely dispersed / dissolved. Fish scale odor: No odor compared to the control plot.

Δ: Slight odor compared with the control group.

X: Smell compared to the control group.

[0036]

[Table 1]

"Dispersion / Solubility" Examples 1 and 2 were finely dispersed / dissolved, and the solution was green.

In Examples 3 to 5, precipitation occurs when left to stand, but they are easily dispersed by adding light agitation.

In Comparative Examples 1 and 2, precipitation occurs, and even if stirring is added, it will precipitate immediately. "Fish scale odor" Examples 1, 2, and 4 were compared with the control group, but no fish scale odor was felt.

In Example 3, a slight fish scale odor was felt as compared with the control group.

Comparative Examples 1 and 2 had a fishy odor. Example 6 According to the composition shown in Table 2, citric acid, fish scale powder, sugar,
β-cyclodextrin, gelling agent (gellan gum,
(Xanthan gum) was added to water, and the mixture was heated and cooled to prepare a jelly and evaluated. The operating procedure was as follows. <Procedure> 1) Fish scale powder, sugar, citric acid, and β-cyclodextrin were added to half the water used for jelly.

2) Mixer (Product name "Clearmix CLM-L2.
5S ", manufactured by M Technique Co., Ltd., and stirred at 9000 rpm for 5 minutes.

3) Gellan gum and xanthan gum were added to the remaining half of the water and heated to 90 ° C.

4) Liquids 1) and 3) were mixed and then cooled, and sensory evaluation was carried out according to Example 1. The gel strength was measured using "Rheometer CR-200D" (manufactured by Sun Kagaku Co., Ltd.). The measurement uses a plunger of φ5 mm, and the plunger speed is 60 mm / mi.
n.

[0045]

[Table 2]

The jelly prepared in Example 6 was a jelly in which fish scales were uniformly dispersed and no fish scale odor was felt.

[0047]

The present invention according to claim 1 provides an odorless fish scale material which is easily applied to processed foods.

According to the invention described in claims 2 to 4, it is possible to produce a fish scale liquid in which fish scales are uniformly dispersed or dissolved, and the fish scale odor of the obtained fish scale liquid is significantly reduced.

In addition to the above effects, the invention according to claim 5 can further reduce fish scale odor.

The invention according to claim 6 or 7 can provide a processed food in which the nutritional components of fish scale are effectively used and the odor of fish scale is significantly reduced.

Claims (7)

[Claims] 1. A fish scale liquid in which fish scales are dissolved and dispersed in acidic water. 2. A method for producing a fish scale liquid, which comprises dissolving and dispersing fish scales in acidic water. 3. The method for producing a fish scale liquid according to claim 1, wherein the acidic water is acidic water having a pH of 5 or less. 4. The acid according to claim 2, wherein the acid in the acidic water is citric acid or phosphoric acid.
The method for producing a fish scale liquid according to 1. 5. The method for producing a fish scale liquid according to any one of claims 2 to 4, wherein the fish scale is dissolved and dispersed in acidic water in the presence of cyclodextrin. 6. A processed food comprising the fish scale liquid according to claim 1. 7. A method for producing a processed food, which comprises adding the fish scale liquid according to claim 1.