JP2003092985A - Water-in-oil emulsion for improving meat flavor of fish and shellfish, method for producing the same and processed fish meat - Google Patents

Abstract

PROBLEM TO BE SOLVED: To obtain a water-in-oil emulsion for improving meat flavor of fish and shellfish, which contains an extract from fish and shellfish as a taste component in a water phase part and useful for raw meat of tuna, bonito or salmon to provide a method for producing the water-in-oil emulsion, and to obtain processed fish meat having improved flavor and taste of the fish and shellfish by mixing with the water- in-oil emulsion. SOLUTION: In this oil-in-water emulsion containing the extracted solution of fish and shellfish being a taste component in a water phase part, the average particle diameter of the water phase part is 3-50 μm to give the oil-in-water emulsion for improving meat flavor of fish and shellfish. This method for producing the water-in-oil emulsion comprises mixing heated and melted oils and fats with the water part containing the extracted solution of fish and shellfish as a taste component with a water phase to disperse the water phase into an oil phase, quenching the dispersion and kneading the dispersion to give 3-50 μm average particle diameter of the water phase part. This processed fish meat is obtained by mixing 70-97 wt.% of the meat of fish and shellfish with 3-30 wt.% of the oil-in-water emulsion.

Description

Detailed Description of the Invention

[0001]

TECHNICAL FIELD The present invention relates to a water-in-oil dispersion emulsion for improving the meat flavor of seafood, a method for producing the same, and processed fish meat. More specifically, the present invention is an extract of seafood, which is a taste component in the water phase, for improving raw horse meat such as tuna, bonito, salmon, etc., especially minced meat and peeled meat, and improving the taste of horse and body. The present invention relates to a water-in-oil dispersion emulsion for improving meat flavor of seafood, containing the same, a process for producing the same, and processed fish meat obtained by processing by adding the water-in-oil dispersion emulsion.

[0002]

2. Description of the Related Art Conventionally, raw meat such as tuna, bonito and salmon has been used as a processed fresh fish product such as sashimi and sushi. Of this, the fish meat portion with a high fat content has a rich flavor and good flavor, but is 1/4 to 1 / with respect to the whole fish meat.
There are only 3 of them, and depending on the taste of consumers, they are now regarded as important because of their scarcity value. On the other hand, the lean part, which has a low fat content, has a light flavor and no richness,
It is said to be of low value, due to the large proportion of fish. Comparing the composition of the fish meat portion having a high fat content with the composition of the lean meat portion having a low fat content, the fat content and the water content of the both are different. That is, in the fish meat portion having a high fat content, the water content is 50 to 60% by weight and the fat content is 10
-30% by weight, while the lean part has a moisture content of 65-
70% by weight and 1-10% by weight of fat. Due to these differences in composition, the fat with a low water content and a high fat content with respect to fish meat has a better horse taste and a richer taste. Up until now, raw minced meat of red meat has been mixed with salad oil, white squeezing oil and used as processed fish meat for sushi. However, since salad oil is a liquid oil, it does not have a rich taste, and when used on an iron roll, the oil oozes out over time, and there is a drawback that the glue becomes tight and the commercial value decreases. . In order to improve this point, a method of using shortening instead of liquid oil has been proposed (JP-A-63-1).
No. 81979) is insufficient in terms of flavor. Further, a method of adding a taste component of seafood as a water-in-oil dispersion type emulsion has been proposed (JP-A 64-255).
No. 6) has a problem in that the added taste component is coated with fats and oils, so that a sufficient flavor cannot be exhibited. Therefore, it is required to add horse flavor and rich flavor to red fish meat to enhance the commercial value, but the present situation is not yet satisfactory.

[0003]

The first object of the present invention is to use seafood containing an extract of seafood which is a taste component in the aqueous phase, which can be suitably used for raw meat such as tuna, skipjack and salmon. An object of the present invention is to provide a water-in-oil dispersion type emulsion for improving meat flavor of various kinds. A second object of the present invention is to provide a method for producing the above water-in-oil dispersion type emulsion. Furthermore, a third object of the present invention is to provide good processed fish meat having improved equine taste and rich taste, which is obtained by mixing the water-in-oil dispersion emulsion with meat of fish and shellfish.

[0004]

Means for Solving the Problems As a result of intensive studies to solve the above problems, the present inventors have found that an oil consisting of an aqueous phase portion and an oil phase containing an extract of seafood, which is a taste ingredient, is used. In the medium water dispersion type emulsion, if the water phase portion is coarse and the average particle size is 3 to 50 μm, the flavor of the water phase portion is sufficiently felt when added to minced fresh fish meat, The present invention has been completed based on the knowledge that the taste and the richness are improved. That is, the present invention is characterized in that (1) in a water-in-oil dispersion emulsion containing an extract of seafood as a taste component in the water phase part, the average particle size of the water phase part is 3 to 50 μm. Water-in-oil dispersion type emulsion for improving meat flavor of seafood, (2) 1 to 20% by weight of aqueous phase and 20
80 to 99% by weight of fats and oils having a solid fat index at 5 ° C of 5 to 25
A water-in-oil dispersion emulsion for improving meat flavor of seafood according to claim 1, (3) 1 to 20% by weight of water phase portion, 20 ° C.
Water-in-oil dispersion emulsion for improving meat flavor of seafood according to claim 1, which comprises 79 to 98% by weight of fats and oils having a solid fat index of 5 to 25 and 0.05 to 5% by weight of a food emulsifier.
(4) The heated and dissolved oil and fat and the aqueous phase part containing the extract of seafood as a taste component are stirred to disperse the aqueous phase part in the oil phase, followed by rapid cooling and kneading to form the aqueous phase part. The method for producing a water-in-oil dispersion emulsion for improving meat flavor of fish and shellfish according to item 1, 2 or 3, wherein the average particle size is 3 to 50 μm. 3 to 30% by weight of the water-in-oil dispersion type emulsion according to the item 2, 2 or 3
And processed meat of 70 to 97% by weight of meat of seafood, (6) meat of seafood is tuna,
Raw fish meat with a low fat content of skipjack or salmon, and the processed fish meat according to the fifth paragraph, wherein the fat content is increased by mixing with a water-in-oil dispersion emulsion, and (7) the meat of seafood is minced tuna. The processed fish meat according to claim 6, which is a meat or stripped meat and is for negitro.

[0005]

BEST MODE FOR CARRYING OUT THE INVENTION The water-in-oil dispersion type emulsion for improving meat flavor of fish and shellfish of the present invention is a water-in-oil dispersion type emulsion containing an extract of fish and shellfish which is a taste component in the water phase part. The average particle size of the phase portion is 3 to 50 μm. The meat of the seafood targeted by the present invention is not particularly limited, but it is preferably applied to enhance the commercial value of a product having a low commercial value, for example, raw fish meat with a low fat content such as tuna, bonito and salmon. Can be mentioned. Examples of the tuna include, for example, bluefin tuna, yellowfin tuna, southern bluefin tuna, Indian tuna, bigeye tuna, swordfish, and the like. INDUSTRIAL APPLICABILITY The present invention can be particularly preferably applied to minced tuna meat or peeled meat suitable for leeks and the like. In the water-in-oil dispersion emulsion for improving meat flavor of seafood of the present invention, the average particle size of the aqueous phase portion containing the extract of seafood as a taste component is 3 to 50 μm, and more preferably 3.5. Is about 15 μm. If the average particle size of the aqueous phase portion is less than 3 μm, the flavor of the taste component may not be sufficiently felt when eaten. When the average particle size of the water phase portion exceeds 50 μm, the water-in-oil dispersion type emulsion becomes unstable, and the production and handling may be difficult. In the water-in-oil dispersion emulsion of the present invention, the proportion of the water phase part in the emulsion is not particularly limited, but the water phase part is preferably 1 to 20% by weight, and 3
More preferably, it is from 10% by weight. If the amount of the water phase portion is less than 1% by weight, the flavor improving effect of the taste component may not be sufficiently exhibited. If the water phase portion exceeds 20% by weight, the water-in-oil dispersion type emulsion becomes unstable, and it may be difficult to manufacture and handle the emulsion.

The water-in-oil dispersion type emulsion of the present invention may contain a food-grade emulsifier. Water phase, 20 ℃
In a water-in-oil dispersion type emulsion comprising a fat and oil having a solid fat index of 5 to 25 and a food emulsifier, the water phase part 1
Is preferably 20 to 20% by weight, fats and oils 79 to 98% by weight, and a food emulsifier 0.05 to 5% by weight.
10% by weight, 88 to 96% by weight of fats and oils, food emulsifiers 0.
It is more preferably 1 to 2% by weight. By including a food-grade emulsifier, the stability of the water-in-oil dispersion emulsion can be improved. When the content of the food emulsifier is less than 0.05% by weight, the emulsion stabilizing effect of the emulsifier may not be sufficiently exhibited. When the content of the food emulsifier exceeds 5% by weight, the flavor of the processed fish meat may be impaired due to the taste of the emulsifier. The food emulsifier to be contained is not particularly limited, and examples thereof include glycerin fatty acid ester, sucrose fatty acid ester, and lecithin. There are no particular restrictions on the seafood used as the raw material for the fish and shellfish extract used in the present invention, and examples thereof include bonito, mackerel, sardines, squid, shrimp, crab, scallop, and clams. There is also no particular limitation on the method for producing an extract of seafood, for example, bonito obsidian, pimples, mud shrimp, boiled juice produced as a by-product in the production process such as yudeasari, can be produced by concentrating by heating, reducing pressure, ultrafiltration, etc. Alternatively, it can be produced by extracting the unnecessary portion generated when producing the processed food of seafood with hot water and concentrating it by heating, decompression, ultrafiltration or the like. When the water phase portion of the water-in-oil dispersion type emulsion contains the extract of seafood, which is a taste component, it is possible to improve the equine taste and richness of the processed fish meat to which the emulsion is added.

The fats and oils used in the present invention are not particularly limited, and any of animal fats and oils and vegetable fats and oils can be used. Examples of animal oils and fats include, for example, lard, beef tallow, hydrogenated fish oil, or a mixture of lard, beef tallow hardened oil and uncured oil,
Alternatively, a mixture of two or more different types can be used. Examples of vegetable oils and fats include palm oil, soybean oil, cottonseed oil, rice bran oil, rapeseed oil, corn oil, hydrogenated oils thereof, and mixed products of these hydrogenated oils and uncured oils. Further, a mixture of these animal fats and oils and vegetable fats and oils can also be used. The oil and fat used in the present invention preferably has a melting point of 15 to 40 ° C. When the melting point is less than 15 ° C, when the processed fish meat is used as sushi seeds, oil may ooze out, impairing the appearance, and the seaweed and the like may become moist, resulting in poor texture. When the melting point is higher than 40 ° C, melting in the mouth is poor when eaten, which may result in poor texture. The fat and oil used in the present invention preferably has a solid fat index of 5 to 25 at 20 ° C. When the solid fat index at 20 ° C. is less than 5, when the processed fish meat is used as sushi seeds, oil may ooze out, impairing the appearance, and the seaweed may become moist and the texture may be poor. When the solid fat index at 20 ° C. exceeds 25, there is a risk that the melted mouth will be poor and the texture will be poor when eaten.

In the method for producing a water-in-oil dispersion emulsion for improving the meat flavor of seafood of the present invention, the heated oil and fat are stirred and the aqueous phase containing the seafood extract as a taste component is agitated. After the aqueous phase is dispersed in the oil phase, it is rapidly cooled and kneaded to make the average particle size of the aqueous phase 3 to 50 μm. The water-in-oil dispersion type emulsion in which the average particle size of the water phase part is 3 to 50 μm, when emulsifying the water phase part in oil and fat,
By reducing the shearing force and not lowering the interfacial energy, the dispersed droplets in the aqueous phase portion can be made coarse and manufactured. Using a homomixer or a homogenizer commonly used in the production of a water-in-oil dispersion emulsion,
Since the liquid droplets in the water phase part are finely divided, it is preferable to emulsify using a rotary stirring blade. The rotation speed of the blade is preferably 50 to 500 rpm. If the rotation speed of the blade is less than 50 rpm, it may be difficult to uniformly disperse the water phase part in the oil and fat. Rotation speed of the wing is 500rp
When it exceeds m, the shearing force is too large, and the average particle diameter of the aqueous phase portion may be less than 3 μm. In the production of a water-in-oil dispersion type emulsion, the raw fats and oils are heated to 60 to 70 ° C. to be completely dissolved, and the extract of fish and shellfish, which is a flavor component, is added as an aqueous phase portion, and the fats and It is preferable to uniformly disperse the aqueous phase portion therein, followed by rapid cooling and kneading. By rapid cooling, the oil phase portion consisting of fats and oils loses fluidity and becomes shortening or margarine. In the present invention, the emulsion means not only a normal liquid but also a water-in-oil dispersion type emulsion even when the oil phase part loses fluidity in this way. When the oil phase part has no fluidity,
The coalescence of droplets in the water phase portion is unlikely to occur, and the stability of the water-in-oil dispersion emulsion is improved. The water-in-oil dispersion emulsion for improving the meat flavor of seafood of the present invention, if necessary,
Vitamins, spices, spices, preservatives, antioxidants and the like can be included.

The processed fish meat of the present invention comprises 3 to 30% by weight of a water-in-oil dispersion emulsion for improving the meat flavor of seafood of the present invention,
More preferably 5 to 25% by weight, and seafood meat 70 to 9
It is characterized by being mixed in an amount of 7% by weight, more preferably 75 to 95% by weight. If the proportion of the water-in-oil dispersion emulsion is less than 3% by weight, the flavor improving effect may not be sufficiently exhibited. If the proportion of the water-in-oil dispersion emulsion exceeds 30% by weight, the texture of fish meat may be impaired. In the processed fish meat of the present invention, the seafood meat is raw fish meat with a low fat content of tuna, bonito or salmon, and it is preferable that the processed fish meat has an increased fat content by mixing with a water-in-oil dispersion emulsion. . Examples of raw fish meat having a low fat content include raw fish meat having a fat content of 15% by weight or less, and more preferably raw fish meat having a fat content of 10% by weight or less. Raw fish meat having a fat content of more than 15% by weight usually has sufficient horse taste and rich taste to be enjoyed, so that even if the water-in-oil dispersion emulsion of the present invention is mixed, the effect is not obtained. Not significantly expressed. In the processed fish meat of the present invention, the seafood meat is minced tuna meat or peeled meat, and it exerts a particularly remarkable effect on the processed fish meat used for negitro. The processed fish meat of the present invention has an average particle size of 3 to
A processed fish meat in which a water-in-oil dispersion emulsion containing a taste component in a water phase portion of 50 μm and meat of seafood are mixed, and even if the composition is the same, the average particle diameter of the conventional water phase portion is Compared to processed fish meat with a small emulsion added, it has an excellent horse and body taste.

[0010]

The water-in-oil dispersion emulsion for improving meat flavor of seafood of the present invention contains the extract of seafood as a taste component, and has an average particle size of 3 to 50 μm in the aqueous phase portion. Since it is large, it is possible to give horse taste and rich taste to the processed fish meat mixed with the meat of seafood. According to the method for producing a water-in-oil dispersion emulsion for improving the meat flavor of seafood of the present invention, a heated and dissolved oil and fat, and an aqueous phase portion containing an extract of seafood as a taste component are stirred, After dispersing the water phase part in the oil and fat, it is rapidly cooled and kneaded to make the average particle size of the water phase part 3
The water-in-oil dispersion type emulsion can be easily produced because the thickness is 50 μm. Since the processed fish meat of the present invention contains 3 to 30% by weight of the water-in-oil dispersion emulsion of the present invention, excellent horse taste and rich taste are felt. The processed fish meat of the present invention in which the minced tuna meat or peeled meat and the water-in-oil dispersion emulsion of the present invention are mixed can be suitably used for negitro. By mixing the fish meat, which has been conventionally used as kudzu meat, with the water-in-oil dispersion emulsion of the present invention, horse taste and richness are imparted to the fish meat, and processed fish meat having a good flavor, such as sashimi and sushi seeds. Since it can be suitably used, it can be a product with higher added value.

[0011]

The present invention will be described in more detail below with reference to examples, but the present invention is not limited to these examples. In the examples and comparative examples, the following raw material oils and extracts of seafood were used. (1) Raw oil corn hydrogenated oil: NOF Corporation, melting point 32 ° C, solid fat index (20 ° C) 10. Cottonseed hardened oil: NOF Corporation, melting point 27 ° C, solid fat index (20 ° C) 16. Hardened corn oil / white squeezed corn oil: NOF Corporation, melting point 25
C, solid fat index (20 ° C) 14. Hardened corn oil / white squeezing oil: NOF Corporation, melting point 30 ° C, solid fat index (20 ° C) 17. Fish hydrogenated oil / palm oil: NOF Corporation, melting point 39 ° C, solid fat index (20 ° C) 24. Beef tallow / rapeseed oil: NOF Corporation, melting point 37 ° C, solid fat index (20 ° C) 25. Hardened soybean oil / palm oil: NOF Corporation, melting point 20 ° C, solid fat index (20 ° C) 11. (2) Fish and shellfish extract Skipjack extract: Skipjack extract T, Yaizu Suisan Chemical Industry Co., Ltd. Niboshi Extract: Yabitsu Suisan Chemical Industry Co., Ltd., Niboshi Extract K
-83. Squid extract: Yaizu Suisan Chemical Industry Co., Ltd., squid extract N
o.50. Crab extract: Yaizu Suisan Chemical Industry Co., Ltd., Crab extract No.
82. Scented squid extract: Spongeed extract K-83 / surume extract No. 50 in a weight ratio of 1/1. Niboshi and crab extract: A mixture of niboshi extract K-83 and crab extract No. 82 in a weight ratio of 1/1. Spodoptera bonito extract: A mixture product of Spodoptera frondosa extract K-83 / bonito extract T in a weight ratio of 1/1. In the Examples and Comparative Examples, a stirrer equipped with a stirring blade with three blades of 50 mmφ [HEIDON, Three One Motor FBL] was used to disperse the extract of seafood in the raw oil.
600 L] was used. Further, the average particle size of the water phase part of the water-in-oil dispersion type emulsion was measured using a particle size distribution analyzer [CAPA700, Horiba, Ltd.]. In the examples and comparative examples, the equine taste and the rich taste were evaluated by 10 panelists on the following three scales, respectively. 1) Evaluation of horse taste ◎: Very horse taste. ○: There is a horse taste. X: Little horse taste. 2) Evaluation of richness ◎: Very rich. ○: There is a rich taste. X: There is little richness.

Example 1 In a 1 liter beaker, corn hydrogenated oil / cone white squeezing oil 7
50g, soybean lecithin [Honen Corporation, Honen lecithin F type] 10g, 65 ° C
It was completely dissolved by heating. In this, skipjack extract 4
Add 0 g and stir at 300 rpm for 10 minutes using a three-blade blade of three-one motor to make a water-in-oil dispersion emulsion with an extract addition rate of 5% by weight, and rapidly cool to room temperature to obtain a water-in-oil dispersion emulsion. Obtained. The average particle size of the water phase part of this water-in-oil emulsion is 8.3.
was μm. 800 g of tuna meat having a fat content of 6.5% by weight minced with a meat grinder was mixed with 200 g of the water-in-oil dispersion emulsion to obtain processed fish meat having an emulsion addition rate of 20% by weight. When this processed fish meat was evaluated, 3 panelists said that it had a very good taste, 7 panelists said that it had a good taste, 8 panelists said that it had a very good taste, and 8 people said that it had a good taste. There were two panelists. Examples 2 to 10 9 kinds of processed fish meat were prepared and evaluated according to the formulation and conditions shown in Table 1.

Comparative Example 1 750 g of corn hydrogenated oil in a 1 liter beaker, Example 1
The same soybean lecithin (10 g) was added and heated to 65 ° C. to completely dissolve it. To this, 40 g of the seaweed crab extract was added and stirred for 10 minutes at 1,000 rpm using the same blade as in Example 1 to obtain a water-in-oil dispersion emulsion with an extract addition rate of 5% by weight, and rapidly cooled to room temperature. A water-in-oil dispersion type emulsion was obtained. The average particle diameter of the water phase portion of this water-in-oil dispersion emulsion was 0.9 μm. Minced tuna meat with a fat content of 5.3% by weight 8
200 g of the above water-in-oil dispersion type emulsion was mixed with 00 g to obtain processed fish meat having an emulsion addition rate of 20% by weight. When this processed fish meat was evaluated, 4 panelists said it had a horse taste, 6 panelists said it had a low horse taste, and 1 panelist said it had a very rich taste.
There were 8 panelists who said that they had a rich taste, and 1 panelist who said that they had a weak taste. Comparative Examples 2 to 6 Five types of processed fish meat were prepared and evaluated according to the formulation and conditions shown in Table 2. The composition and conditions of Examples 1 to 10 are shown in Table 1, the composition and conditions of Comparative Examples 1 to 6 are shown in Table 2, and the evaluation results of Examples 1 to 10 and Comparative Examples 1 to 6 are shown in Table 3. .

[0014]

[Table 1]

[0015]

[Table 2]

[0016]

[Table 3]

As shown in Table 3, Examples prepared by adding a water-in-oil dispersion emulsion in which the average particle size of the aqueous phase containing the extract of seafood was 3.5-38.0 μm. 1 to
The processed fish meat of 10 is excellent in horse taste and rich taste. On the other hand, Comparative Example 1 prepared by adding a water-in-oil dispersion emulsion having an average particle size of the water phase portion of 0.6 to 2.2 μm.
The processed fish meat products of Nos. 6 to 6 are inferior in horse taste and rich taste to the processed fish meats of Examples 1 to 10. Therefore, by using the water-in-oil dispersion emulsion for improving the meat flavor of seafood of the present invention, the average particle size of the water phase part is 3 to 50 μm,
It can be seen that processed fish meat having an excellent texture can be obtained.

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Claims (7)

[Claims] 1. A water-in-oil dispersion emulsion containing an extract of seafood as a taste component in the water phase, wherein the average particle size of the water phase is 3 to 50 μm. Water-in-oil dispersion emulsion for improving meat flavor. 2. A water-in-oil dispersion for improving the meat flavor of seafood according to claim 1, which comprises 1 to 20% by weight of the water phase part and 80 to 99% by weight of fats and oils having a solid fat index of 5 to 25 at 20 ° C. Type emulsion. 3. The composition according to claim 1, which comprises 1 to 20% by weight of an aqueous phase portion, 79 to 98% by weight of oil and fat having a solid fat index of 5 to 25 at 20 ° C., and 0.05 to 5% by weight of a food emulsifier. A water-in-oil dispersion emulsion for improving the meat flavor of seafood. 4. A heated and dissolved oil and fat and an aqueous phase portion containing an extract of fish and shellfish as a taste component are stirred to disperse the aqueous phase portion in the oil phase, followed by rapid cooling and kneading, and then water. The method for producing a water-in-oil dispersion emulsion for improving meat flavor of seafood according to claim 1, 2, or 3, wherein the average particle size of the phase portion is 3 to 50 µm. 5. A mixture of 3-30% by weight of the water-in-oil dispersion emulsion according to claim 1, 2 or 3 and 70-97% by weight of meat of seafood. Processed fish meat. 6. The processed fish meat according to claim 5, wherein the meat of seafood is raw fish meat with a low fat content of tuna, bonito or salmon, and the fat content is increased by mixing with a water-in-oil dispersion emulsion. 7. The processed fish meat according to claim 6, wherein the meat of seafood is minced tuna meat or peeled meat, and is for negitro.