JP2005168332A - Quality improver for fish - Google Patents
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本発明は、魚用品質改良剤に関する。詳細には魚特有の風味を変えることなく、食感を改良し、浸漬歩留まりを向上させることができる魚用品質改良剤に関する。 The present invention relates to a fish quality improving agent. Specifically, the present invention relates to a quality improver for fish that can improve the texture and improve the immersion yield without changing the flavor peculiar to fish.
加工食品の普及に伴い、種々の魚を用いた加工食品が市販されている。通常市販されている魚を用いた加工食品の多くは、運搬の利便化や品質保持を目的として、冷凍・冷蔵状態で運搬されている。冷凍状態で保存した魚を解凍する際にドリップが流出したり、冷凍・冷蔵保存の状態により、栄養成分が流出したり、たん白質が変成することにより魚の食感が変化することが問題となっている。 With the spread of processed foods, processed foods using various fish are commercially available. Many processed foods using fish that are usually marketed are transported in a frozen or refrigerated state for the purpose of convenience in transportation and quality maintenance. When thawing fish stored in a frozen state, drips may flow out, nutrients may flow out depending on the state of freezing and refrigerated storage, and the texture of the fish may change due to protein degradation. ing.
魚の中でも、特に白身魚の処理方法については、従来、重合リン酸塩やアルカリ剤の溶液に浸漬することが良く行われている。例えば、白身魚を中性やアルカリ性に調整した重合リン酸塩溶液に浸漬すること（特許文献１、特許文献２参照）、白身魚を塩漬け、ボイル、水晒し、脱水した後、酸性溶液中に浸漬し、次いで脱水処理する方法（特許文献３参照）、麹酸を有効成分として含有する白身魚の変色防止剤（特許文献４参照）などが検討なされている。しかし、いずれも、重合リン酸塩やアルカリ剤を浸漬剤の主成分とすると、白身魚を調理した際、浸漬剤に起因する呈味が最終食品の味に影響が出やすくなり、更なる改善策が求められていた。 Among fish, particularly for the treatment of white fish, it has been well practiced to immerse in a solution of a polymerized phosphate or an alkali agent. For example, immersing a white fish in a polymerized phosphate solution adjusted to be neutral or alkaline (see Patent Document 1 and Patent Document 2), salting white fish, boiled, exposed to water, dehydrated, and then into an acidic solution A method of immersing and then dehydrating (see Patent Document 3), a white fish discoloration inhibitor (see Patent Document 4) containing succinic acid as an active ingredient, and the like have been studied. However, in all cases, when polymerized phosphate or alkaline agent is the main component of the soaking agent, when white fish is cooked, the taste caused by the soaking agent can easily affect the taste of the final food, further improving A plan was sought.
本発明は、かかる事情に鑑みて開発されたものであり、魚特有の風味に影響を与えることなく、食感を改良ないしは増強し、かつ、浸漬歩留まりを向上させる魚用品質改良剤を提供することを目的とする。 The present invention has been developed in view of such circumstances, and provides a quality improver for fish that improves or enhances the texture and improves the immersion yield without affecting the flavor unique to fish. For the purpose.
本発明者らは、上記従来技術の問題点に鑑み、鋭意研究を重ねていたところ、魚用品質改良剤中、ナトリウム塩及び／又はカリウム塩を含み、かつ、ナトリウム：カリウムの配合割合が、イオン重量比で１：０〜１：１．１であって、該魚用品質改良剤１％水溶液のｐＨが６．９〜８．４の範囲に調整された魚用品質改良剤が、魚特有の食感を改良ないしは増強し、かつ、浸漬歩留まりが向上する上に魚特有の風味に影響を与えないことを見いだした。 In view of the problems of the prior art described above, the inventors of the present invention have made extensive studies, including a sodium salt and / or a potassium salt in a fish quality improver, and the blending ratio of sodium: potassium is: A fish quality improver having an ionic weight ratio of 1: 0 to 1: 1.1, wherein the pH of the 1% aqueous solution for fish quality improver is adjusted to a range of 6.9 to 8.4, It has been found that the specific texture is improved or enhanced, the immersion yield is improved, and the fish-specific flavor is not affected.
また、ナトリウム塩及び／又はカリウム塩として、塩化ナトリウムと、クエン酸塩、グルコン酸塩、リン酸塩及びグルタミン酸塩から選ばれる１種又は２種以上を併用して使用すると好ましいことを見いだした。 Further, it has been found that it is preferable to use sodium chloride and one or more selected from sodium citrate, gluconate, phosphate and glutamate in combination as sodium and / or potassium salts.
更に、ナトリウム：カリウムの配合割合を、イオン重量比で１：０〜１：０．３に調整することにより、魚に弾力のある食感を付与することができ、ナトリウム：カリウムの配合割合が、イオン重量比で１：０．３〜１：１．１に調整することにより、繊維感のある食感を付与することができた。 Furthermore, by adjusting the mixing ratio of sodium: potassium to an ion weight ratio of 1: 0 to 1: 0.3, it is possible to impart a resilient texture to the fish, and the mixing ratio of sodium: potassium is By adjusting the ion weight ratio to 1: 0.3 to 1: 1.1, it was possible to impart a texture with a fiber feeling.
すなわち本発明は、下記項１〜に掲げる魚用品質改良剤、魚の食感を改良する方法である及び魚の浸漬歩留まりを向上させる方法に関する： That is, this invention relates to the quality improving agent for fish hung up to the following item | item 1-, the method of improving the food texture of fish, and the method of improving the immersion yield of fish:
項１．次の要件を満たすことを特徴とする魚用品質改良剤：
(1)ナトリウム塩及び／又はカリウム塩を含む。
(2)ナトリウム：カリウムの配合割合が、イオン重量比で１：０〜１：１．１である。
(3)該魚用品質改良剤１％水溶液のｐＨが６．９〜８．４の範囲である。
項２．(1)について、塩化ナトリウムと、クエン酸塩、グルコン酸塩、リン酸塩及びグルタミン酸塩から選ばれる１種又は２種以上を併用して使用する項１に記載の魚用品質改良剤。
項３．(2)のナトリウム：カリウムの配合割合を、イオン重量比で１：０〜１：０．３に調整する項１又は２に記載の魚用品質改良剤。
項４．(2)のナトリウム：カリウムの配合割合を、イオン重量比で１：０．３〜１：１．１に調整する項１又は２に記載の魚用品質改良剤。
項５．項１乃至４に記載の魚用品質改良剤を使用する、魚の食感を改良する方法。
項６．項３に記載の魚用品質改良剤を使用する、魚の食感を弾力のある食感に改良する方法。
項７．項４に記載の魚用品質改良剤を使用する、魚の食感を繊維感のある食感に改良する方法。
項８．項１乃至７に記載の魚用品質改良剤を使用する、魚の浸漬歩留まりを向上させる方法。
Item 1. Fish quality improver characterized by meeting the following requirements:
(1) Contains sodium salt and / or potassium salt.
(2) The mixing ratio of sodium: potassium is 1: 0 to 1: 1.1 by ion weight ratio.
(3) The pH of the 1% aqueous solution for improving fish quality is in the range of 6.9 to 8.4.
Item 2. Item (1) is the quality improver for fish according to item 1, wherein sodium chloride and one or more selected from citrate, gluconate, phosphate and glutamate are used in combination.
Item 3. Item 3. The fish quality improver according to Item 1 or 2, wherein the sodium: potassium compounding ratio in (2) is adjusted to 1: 0 to 1: 0.3 in terms of ion weight ratio.
Item 4. Item 3. The fish quality improver according to Item 1 or 2, wherein the sodium: potassium compound ratio of (2) is adjusted to an ion weight ratio of 1: 0.3 to 1: 1.1.
Item 5. Item 5. A method for improving the texture of fish, wherein the quality improving agent for fish according to any one of items 1 to 4 is used.
Item 6. Item 4. A method for improving the texture of fish to an elastic texture, using the quality improver for fish according to item 3.
Item 7. Item 5. A method for improving the texture of fish to a texture with a fiber feeling, using the quality improver for fish according to Item 4.
Item 8. Item 8. A method for improving the immersion yield of fish, wherein the fish quality improver according to any one of Items 1 to 7 is used.
魚を加工食品用に処理した場合にも、魚特有の風味に影響を与えることなく、食感を改良ないしは増強し、かつ、浸漬歩留まりを向上した良好な加工食品が提供できるようになった。 Even when fish is processed for processed foods, it has become possible to provide good processed foods that improve or enhance the texture and improve the immersion yield without affecting the fish-specific flavor.
本発明の魚用品質改良剤は、次の要件を満たすことを特徴とする。
(1) ナトリウム塩及び／又はカリウム塩を含む。
(2) ナトリウム：カリウムの配合割合が、イオン重量比で１：０〜１：１．１である。
(3) 該魚用品質改良剤１％水溶液のｐＨが６．９〜８．４の範囲である。
The fish quality improving agent of the present invention is characterized by satisfying the following requirements.
(1) Contains sodium and / or potassium salts.
(2) The mixing ratio of sodium: potassium is 1: 0 to 1: 1.1 by ion weight ratio.
(3) The pH of the 1% aqueous solution for improving fish quality is in the range of 6.9 to 8.4.
本発明の魚用品質改良剤の要件は、まず、(1) ナトリウム塩及び／又はカリウム塩を含む。 The requirements of the fish quality improving agent of the present invention include (1) sodium salt and / or potassium salt.
本発明で用いるナトリウム塩及び／又はカリウム塩としては、酸の種類が塩酸、炭酸、クエン酸、リン酸、グルコン酸、酒石酸、重合リン酸等のナトリウム塩やカリウム塩であれば特に制限されない。本発明で用いるナトリウム塩及び／又はカリウムの一例として、塩化ナトリウム、クエン酸三ナトリウム、グルコン酸ナトリウム、リン酸三ナトリウム、グルタミン酸ナトリウム、酒石酸ナトリウム、酒石酸水素ナトリウム、メタリン酸ナトリウム、ヘキサメタリン酸ナトリウム、トリポリリン酸ナトリウム、ピロリン酸ナトリウム等のナトリウム塩、炭酸カリウム、酒石酸カリウム、メタリン酸カリウム、トリポリリン酸カリウム、炭酸カリウム、炭酸水素カリウム、クエン酸三カリウム、リン酸三カリウム、リン酸水素二カリウム、グルコン酸カリウム、酒石酸カリウム、酒石酸水素カリウム及び塩化カリウム等から選ばれる１種又は２種以上を挙げることができる。 The sodium salt and / or potassium salt used in the present invention is not particularly limited as long as the acid type is sodium salt or potassium salt such as hydrochloric acid, carbonic acid, citric acid, phosphoric acid, gluconic acid, tartaric acid, and polymerized phosphoric acid. Examples of sodium salts and / or potassium used in the present invention include sodium chloride, trisodium citrate, sodium gluconate, trisodium phosphate, sodium glutamate, sodium tartrate, sodium hydrogen tartrate, sodium metaphosphate, sodium hexametaphosphate, tripolylin Sodium salt such as sodium phosphate, sodium pyrophosphate, potassium carbonate, potassium tartrate, potassium metaphosphate, potassium tripolyphosphate, potassium carbonate, potassium bicarbonate, tripotassium citrate, tripotassium phosphate, dipotassium hydrogen phosphate, gluconic acid The 1 type (s) or 2 or more types chosen from potassium, potassium tartrate, potassium hydrogen tartrate, potassium chloride, etc. can be mentioned.
中でも、塩化ナトリウムと、クエン酸塩、グルコン酸塩、リン酸塩及びグルタミン酸塩から選ばれる１種又は２種以上を併用して使用するのが好ましい。具体的には、クエン酸三ナトリウム、グルコン酸ナトリウム、リン酸三ナトリウム、グルタミン酸ナトリウム、クエン酸三カリウム、リン酸三カリウム、リン酸水素二カリウム、グルコン酸カリウム、及び塩化カリウムから選ばれる１種又は２種以上を、塩化ナトリウムと併用して使用するのが好ましい。これら特定の塩を使用することにより、魚の品質改良剤としての機能、即ち、食感改良効果や浸漬歩留まり向上に優れ、また、魚特有の風味に影響の少ない品質改良剤とすることができる。 Among these, it is preferable to use sodium chloride and one or more selected from citrate, gluconate, phosphate and glutamate in combination. Specifically, one kind selected from trisodium citrate, sodium gluconate, trisodium phosphate, sodium glutamate, tripotassium citrate, tripotassium phosphate, dipotassium hydrogen phosphate, potassium gluconate, and potassium chloride Or it is preferable to use 2 or more types in combination with sodium chloride. By using these specific salts, it is possible to obtain a quality improver that is excellent in function as a fish quality improver, that is, excellent in texture improvement effect and improvement in immersion yield, and has little influence on fish-specific flavor.
なお、本発明で使用する塩化ナトリウムは、一般に市場で入手可能であれば良く、食塩、食卓塩、ニュークッキングソルト、キッチンソルト、クッキングソルト、特級精製塩、精製塩、並塩、原塩、粉砕塩等のいずれのものも使用可能である。塩化ナトリウムの配合量は、対象となる魚に使用する浸漬液に対して、０．３〜５重量％、より好ましくは０．５〜２重量％の範囲になるように適宜調整することが望ましい。浸漬液に対する添加量が５％を大きく超えると、魚の味に影響が出て塩辛くなり、魚を原材料に用いた最終食品（加工食品）の味に影響が出て好ましくなく、０．３％より少なくなると、浸漬歩留まりも悪くなり、魚の食感改良効果が充分に発揮されなくなることがあるためである。 In addition, the sodium chloride used in the present invention may be generally available on the market, such as salt, table salt, new cooking salt, kitchen salt, cooking salt, special grade purified salt, purified salt, common salt, raw salt, pulverized Any salt can be used. It is desirable that the amount of sodium chloride is appropriately adjusted so as to be in the range of 0.3 to 5% by weight, more preferably 0.5 to 2% by weight with respect to the immersion liquid used for the target fish. . If the amount added to the immersion liquid exceeds 5%, the taste of the fish will be affected, resulting in saltiness, and the taste of the final food (processed food) using the fish as the raw material will be affected. When the amount is decreased, the immersion yield is also deteriorated, and the fish texture improvement effect may not be sufficiently exhibited.
本発明の魚用品質改良剤中、塩化ナトリウム以外のナトリウム塩及び／又はカリウム塩の含有量は、使用する塩の種類や組み合わせによって異なるため、一概には規定することができないが、例えば、魚に使用する浸漬液に対して０．１〜６重量％、より好ましくは０．５〜３重量％となるように適宜調整することができる。含有量が６重量％を大きく超えると、魚の風味に塩特有の味が強くなり好ましくなく、０．１％重量より少ないと、浸漬歩留まり効果が充分でなく、魚の食感改良効果が充分に発揮されないことがあるためである。 In the quality improving agent for fish of the present invention, the content of sodium salt and / or potassium salt other than sodium chloride varies depending on the type and combination of the salts used, and thus cannot be defined unconditionally. It can be suitably adjusted so as to be 0.1 to 6% by weight, more preferably 0.5 to 3% by weight with respect to the immersion liquid used in the above. If the content exceeds 6% by weight, the salt-specific taste of fish is strong, which is not preferable. If the content is less than 0.1%, the immersion yield effect is not sufficient, and the fish texture is sufficiently improved. This is because it may not be done.
本発明の魚用品質改良剤で使用する塩の具体的な組み合わせとして、塩化ナトリウムとクエン酸三ナトリウム、グルコン酸ナトリウム、リン酸三ナトリウム及びグルタミン酸ナトリウムの組み合わせ、塩化ナトリウムとクエン酸三ナトリウム、グルコン酸ナトリウム及びグルタミン酸ナトリウムの組み合わせ、塩化ナトリウム及びグルコン酸ナトリウムの組み合わせ、塩化ナトリウム、クエン酸三カリウム、グルコン酸カリウム及びリン酸三カリウムの組み合わせ、クエン酸三カリウム、グルコン酸カリウム、及びグルタミン酸ナトリウムの組み合わせ、塩化ナトリウム及びグルコン酸カリウムの組み合わせなどを挙げることができる。 Specific combinations of salts used in the fish quality improver of the present invention include combinations of sodium chloride and trisodium citrate, sodium gluconate, trisodium phosphate and sodium glutamate, sodium chloride and trisodium citrate, and glucone. Combination of sodium and sodium glutamate, combination of sodium chloride and sodium gluconate, combination of sodium chloride, tripotassium citrate, potassium gluconate and tripotassium phosphate, combination of tripotassium citrate, potassium gluconate and sodium glutamate And a combination of sodium chloride and potassium gluconate.
なお、本発明の効果に影響を与えない限度において、前記ナトリウム塩、カリウム塩以外の塩を使用しても良い。例えば、炭酸マグネシウム、炭酸カルシウム、塩化マグネシウム、塩化カルシウム、乳酸マグネシウム、乳酸カルシウム、グルコン酸マグネシウム、グルコン酸カルシウム等といった、前記ナトリウム塩、カリウム塩以外の塩類と併用しても構わない。 In addition, you may use salts other than the said sodium salt and potassium salt in the limit which does not affect the effect of this invention. For example, you may use together with salts other than the said sodium salt, such as magnesium carbonate, calcium carbonate, magnesium chloride, calcium chloride, magnesium lactate, calcium lactate, magnesium gluconate, calcium gluconate.
次に、本発明の魚用品質改良剤は、(2) ナトリウム：カリウムの配合割合が、イオン重量比で１：０〜１：１．１であることを特徴とする。この割合の中で、ナトリウムとカリウムの配合を調整することにより、魚独特の食感を改良ないしは増強することができる。 Next, the fish quality improving agent of the present invention is characterized in that the mixing ratio of (2) sodium: potassium is 1: 0 to 1: 1.1 in terms of ion weight ratio. In this ratio, the texture unique to fish can be improved or enhanced by adjusting the combination of sodium and potassium.
ここで、ナトリウム：カリウム比とは、ナトリウム塩におけるナトリウムイオンの重量とカリウム塩におけるカリウムイオンの重量比であり、重量比は製剤配合中の物質の分子量より計算する。ナトリウムの重量は、食塩のナトリウム重量を含めることとする。 水産物の食感を弾力のあるような食感にするために、本発明の魚用品質改良剤のナトリウム／カリウムイオン重量比を、ナトリウム：カリウム＝１：０〜１：０．３また、より好ましくは１：０〜１：０.２の範囲にするのが望ましい。 Here, the sodium: potassium ratio is the weight ratio of sodium ions in the sodium salt to potassium ions in the potassium salt, and the weight ratio is calculated from the molecular weight of the substance in the formulation. The weight of sodium shall include the sodium weight of sodium chloride. In order to make the texture of fishery products have an elastic texture, the weight ratio of sodium / potassium ions of the fish quality improving agent of the present invention is set to sodium: potassium = 1: 0 to 1: 0.3. Preferably, the range is 1: 0 to 1: 0.2.
また、筋繊維の緻密さを感じる繊維感のある食感にするためには、本発明の魚用品質改良剤のナトリウム／カリウムイオン重量比を、ナトリウム：カリウム＝１：０.３〜１：１．１、より好ましくは１：０.５〜１：０.８の範囲にするのが望ましい。なお、カリウムの配合比がこれより高くなると、カリウム塩の味が強くなり、最終食品の味に影響を与えるため好ましくない。 In addition, in order to obtain a fiber-like texture that feels the fineness of muscle fibers, the sodium / potassium ion weight ratio of the fish quality improver of the present invention is set to sodium: potassium = 1: 0.3 to 1: 1. It is desirable that the range is 1.1, more preferably 1: 0.5 to 1: 0.8. In addition, when the compounding ratio of potassium is higher than this, the taste of the potassium salt becomes strong and affects the taste of the final food, which is not preferable.
なお、ナトリウム／カリウムの配合割合のうち、ナトリウムの比率が高いと弾力感のある食感となり、カリウムの比率が高くなると、繊維感のある食感に変化させることができる。よって、配合割合を調整することにより、弾力のある食感と繊維感のある食感の中間の食感を付与することができる。 In addition, when the ratio of sodium is high in the blending ratio of sodium / potassium, it becomes a texture with elasticity, and when the ratio of potassium is high, it can be changed to a texture with a feeling of fiber. Therefore, by adjusting the blending ratio, it is possible to impart a texture that is intermediate between a texture that has elasticity and a texture that has a fiber texture.
更に、魚用品質改良剤は、(3)該魚品質改良剤１重量％水溶液のｐＨが６．９〜８．４の範囲であることを特徴とする。本発明のｐＨが高いと魚自体がアルカリ味を呈するようになるため、最終食品（加工食品）の風味に影響を及ぼすからである。 Further, the fish quality improving agent is characterized in that (3) the pH of the 1% by weight aqueous solution of the fish quality improving agent is in the range of 6.9 to 8.4. This is because when the pH of the present invention is high, the fish itself exhibits an alkaline taste, which affects the flavor of the final food (processed food).
本発明の魚用品質改良剤は、前述するナトリウム塩及び必要に応じて他の原料を混合することによって調製することができるが、具体的には、ナトリウム塩の粉砕混合物とを配合して、例えば高速ミキサー、Ｗコン型ミキサー、Ｖ型ミキサーなどを利用して、両者を緊密に混合する方法を例示することができる。なお、前記全ての原料を一剤化してもよいが、例えば、塩化ナトリウムとそれ以外の塩類の原料を分けて二剤化してもよい。これら魚用品質改良剤は、商業上入手することが出来る。 The fish quality improving agent of the present invention can be prepared by mixing the above-mentioned sodium salt and other raw materials as necessary, specifically, blended with a pulverized mixture of sodium salt, For example, a method of intimately mixing the two using a high-speed mixer, a W-con mixer, a V-type mixer, or the like can be exemplified. In addition, although all the said raw materials may be made into one agent, for example, the raw materials of sodium chloride and other salts may be divided into two agents. These fish quality improvers are commercially available.
本発明の魚用品質改良剤は、魚に溶液の状態若しくは粉末の状態で添加して使用することが出来る。溶液状態で使用する場合、魚用品質改良剤を０．５〜２０重量％含む溶液を、常法により魚用品質改良剤含有溶液を調製して、該溶液を魚に添加する。粉末状態で添加する場合は、魚に魚用品質改良剤を粉末のまま添加して使用する。いずれの場合でも、本発明の魚用品質改良剤の魚に対する添加量としては、０．５〜２０重量％が望ましい。 The fish quality improving agent of the present invention can be used by adding to fish in a solution state or a powder state. When used in a solution state, a fish quality improver-containing solution is prepared by a conventional method from a solution containing 0.5 to 20% by weight of the fish quality improver, and the solution is added to the fish. When added in powder form, the fish quality improver is added to the fish as powder. In any case, the added amount of the fish quality improver of the present invention to fish is preferably 0.5 to 20% by weight.
また、溶液状態で使用する場合、魚用品質改良剤含有溶液の調製には、水にナトリウム塩を、前記一剤化或いは二剤化した製剤として添加することが出来るが、それぞれの塩類を別個に秤量し混合して添加しても良い。 In addition, when used in a solution state, for preparation of a fish quality improver-containing solution, a sodium salt can be added to water as a one-part preparation or two-part preparation. May be weighed, mixed and added.
なお、魚用品質改良剤には、本発明の効果を損なわない限り、クエン酸、コハク酸等の酸味料、グリシン、酢酸塩等の日持向上剤、ε−ポリリジン等の保存料、リゾチーム等の酵素、ショ糖脂肪酸エステル、グリセリン脂肪酸エステル、有機酸モノグリセリド、レシチン等の乳化剤、調味料、香料、色素、カラギーナン、キサンタンガム、ジェランガム、アルギン酸ナトリウム等の増粘多糖類、膨張剤、乳清たん白質、大豆たん白質等のたん白質、ショ糖、果糖、還元デンプン糖化物、エリスリトール、キシリトール等の糖類、スクラロース、ソーマチン等の甘味料、澱粉、ビタミンＡ、ビタミンＣ、ビタミンＥ、ビタミンＫ等のビタミン類、鉄、カルシウム等のミネラル類、貝殻焼成カルシウム等を添加することができる。 In addition, as long as the effects of the present invention are not impaired, the quality improver for fish, acidulant such as citric acid and succinic acid, shelf life improver such as glycine and acetate, preservative such as ε-polylysine, lysozyme Enzymes, sucrose fatty acid esters, glycerin fatty acid esters, organic acid monoglycerides, emulsifiers such as lecithin, seasonings, fragrances, pigments, carrageenan, xanthan gum, gellan gum, sodium alginate, thickening polysaccharides, swelling agents, whey protein Proteins such as soy protein, sucrose, fructose, reduced starch saccharified product, sugars such as erythritol and xylitol, sweeteners such as sucralose and thaumatin, vitamins such as starch, vitamin A, vitamin C, vitamin E, vitamin K , Minerals such as iron and calcium, shell calcined calcium, and the like can be added.
本発明の魚用品質改良剤の対象となる魚は、タイ、アマダイ、カレイ、ヒラメ、タラ、キス、アンコウ、カワハギ、フグ、ホッケ、サヨリ、カサゴ、グチ、スズキ、カマス等の白身魚、サワラ、サバ、アジ、イワシ、カツオ、マグロ等の赤身魚、青身魚などを挙げることができる。その中でも、脂質の少ないもの、特に白身魚は、浸漬歩留まりの効果が高くるため、本発明の品質改良剤が特に有効である。 The fish that is the target of the fish quality improving agent of the present invention is white fish such as Thailand, red sea bream, flatfish, Japanese flounder, cod, kiss, anglerfish, riverfish, pufferfish, hokke, sagori, sago, guchin, sea bass, barracuda, etc. , Red fish such as mackerel, horse mackerel, sardine, bonito and tuna, and blue fish. Among them, those with low lipids, particularly white fish, are particularly effective in the quality improving agent of the present invention because the effect of soaking yield is high.
また、本発明で用いる魚は、生魚を用いてもよいし、予め冷凍後流通された冷凍魚を解凍した魚を用いることもできる。特に、加熱前の魚を利用することが望ましい。 In addition, the fish used in the present invention may be a raw fish, or a fish obtained by thawing a frozen fish that has been distributed after freezing in advance. In particular, it is desirable to use fish before heating.
本発明の魚用品質改良剤の魚への使用方法は、魚に本発明の魚用品質改良剤が含有される方法で有れば特に制限はなく、魚用品質改良剤を含有する溶液に魚を浸漬する方法、インジェクションによる方法、魚用品質改良剤粉末のままの添加する方法等といった方法がとられるが、中でも魚用品質改良剤を含有する溶液に魚を浸漬する方法が望ましい。 The method of using the fish quality improver of the present invention for fish is not particularly limited as long as the fish contains the fish quality improver of the present invention. Methods such as a method of immersing fish, a method by injection, a method of adding fish quality improver powder as it is, and the like are taken, among which a method of immersing fish in a solution containing a fish quality improver is desirable.
魚用品質改良剤含有溶液に魚を浸漬する方法の一例として、常法により調製した品質改良剤を０．５〜２０重量部含有する溶液１００重量部に対し、魚５０〜１５０重量部、好ましくは魚８０〜１１０重量部を浸漬することにより行うことができ、作業効率の観点においても好ましい。なお、魚を浸漬するの際、予め使用する加工食品の原材料として好ましい大きさにカットしておいてもよい。 As an example of a method for immersing fish in a solution containing a quality improver for fish, 50 to 150 parts by weight of fish, preferably 100 parts by weight of a solution containing 0.5 to 20 parts by weight of a quality improver prepared by a conventional method, Can be performed by immersing 80 to 110 parts by weight of fish, which is also preferable from the viewpoint of work efficiency. In addition, when immersing fish, you may cut into a size preferable as a raw material of the processed food used beforehand.
浸漬時の魚用品質改良剤含有溶液の設定温度は特に規定はされないが、食品衛生上、０〜１５℃で行うことが望ましい。また、浸漬時間は魚の種類、大きさによっても異なるが、１分間〜３０時間、好ましくは５分間〜３時間が好ましい。１分間より短いと、浸漬後魚を凍結した場合、浸漬歩留まりの向上効果や食感の改良効果が充分に発揮されず、３０時間より長くてもこれ以上の効果は期待できず、また、魚より旨味成分が流出するため好ましくない。さらに、細菌の繁殖も考えられるので、食品衛生上の観点からも好ましくないからである。 The set temperature of the fish quality improver-containing solution at the time of immersion is not particularly specified, but it is preferably 0 to 15 ° C. for food hygiene. The immersion time varies depending on the type and size of the fish, but is preferably 1 minute to 30 hours, preferably 5 minutes to 3 hours. If it is shorter than 1 minute, when the fish is frozen after immersion, the effect of improving the immersion yield and the effect of improving the texture are not sufficiently exhibited, and even if it is longer than 30 hours, no further effect can be expected. This is not preferable because the umami component flows out more. Furthermore, since bacteria can be propagated, it is not preferable from the viewpoint of food hygiene.
更に、本発明では、浸漬後の魚をすぐに加工食品（最終製品）に加工しない場合は、浸漬後の魚を凍結しておくことが好ましい。浸漬後凍結しておくことにより、保存できる期間を冷蔵より長期間とすることができるからである。凍結方法としては、常法を採ることが出来るが、急速凍結することが好ましい。急速凍結する方法は、凍結する魚の大きさによっても任意の方法を採ることが出来るが、例えば、−３５℃以下で３０分〜２時間保持することで凍結することができる。凍結された魚は、解凍後も食感改良効果は維持されているため、加工食品の製造時、解凍して原材料として使用することができ、加工食品の原材料に適した魚となる。 Furthermore, in this invention, when the fish after immersion is not immediately processed into processed food (final product), it is preferable to freeze the fish after immersion. It is because the period which can be preserve | saved can be made longer than refrigeration by freezing after immersion. As a freezing method, a conventional method can be adopted, but quick freezing is preferable. The method of rapid freezing can adopt any method depending on the size of the fish to be frozen. For example, it can be frozen by holding at −35 ° C. or lower for 30 minutes to 2 hours. Since the frozen fish maintains its texture-improving effect even after thawing, it can be thawed and used as a raw material during the manufacture of processed foods, and becomes a fish suitable for raw materials of processed foods.
本発明の方法により浸漬し調製された魚は、例えば、フライ、天ぷら、煮魚、焼き魚等といった各種加工食品の原材料として、好適に用いることができる。これら加工食品は、加工後、更に凍結し、冷凍食品として流通される製品であっても良く、更に当該冷凍食品を解凍した時も、原材料の魚の食感改良効果は維持されたままである。 The fish soaked and prepared by the method of the present invention can be suitably used as a raw material for various processed foods such as fry, tempura, boiled fish, grilled fish and the like. These processed foods may be products that are further frozen after processing and distributed as frozen foods, and even when the frozen foods are thawed, the effect of improving the texture of the raw fish is still maintained.
以下、本発明の内容を以下の実施例を用いて具体的に説明するが、本発明はこれらに何ら限定されるものではない。また、特に記載のない限り「部」とは、「重量部」を意味するものとする。 Hereinafter, the content of the present invention will be specifically described with reference to the following examples, but the present invention is not limited thereto. Unless otherwise specified, “parts” means “parts by weight”.
実施例１〜１２：アマダイの浸漬
下記表１の魚用品質改良剤含有溶液の処方通りに混合し、本発明の魚用品質改良剤含有溶液（実施例１〜１２）を調製した。表１及び２に、品質改良剤溶液のｐＨ、ナトリウム：カリウムのイオン重量比を示す。
Examples 1 to 12: Soaking of red sea bream Mixing as prescribed in the fish quality improver-containing solution in Table 1 below, the fish quality improver-containing solutions (Examples 1 to 12) of the present invention were prepared. Tables 1 and 2 show the pH of the quality improver solution and the sodium: potassium ion weight ratio.
更に、調製した魚用品質改良剤含有溶液を使用して、アマダイを処理する。冷凍アマダイを一晩冷蔵庫内(４℃)にて解凍し、魚用品質改良剤含有溶液１００部に対してアマダイ１００部を３０分間浸漬して、アマダイを処理した。浸漬歩留まりを表１及び表２に示す。このアマダイを常法通りに煮付けて、アマダイの煮魚を調製した。食感を官能評価し、表１及び表２に示す。 Further, the red sea bream is treated using the prepared fish quality improver-containing solution. The frozen red sea bream was thawed in a refrigerator (4 ° C.) overnight, and 100 parts of red sea bream was immersed in 100 parts of the fish quality improver-containing solution for 30 minutes to treat the red sea bream. The immersion yield is shown in Tables 1 and 2. This red sea bream was boiled as usual to prepare a red sea bream fish. Sensory evaluation of the texture is shown in Tables 1 and 2.
実施例１３〜１５：マグロの浸漬
実施例１〜１２と同様に下記表３の魚用品質改良剤含有溶液の処方通りに混合し、本発明の魚用品質改良剤含有溶液（実施例１３〜１５）を調製した。表３に、品質改良剤溶液のｐＨを示す。
Examples 13 to 15: Soaking of tuna As in Examples 1 to 12, the fish quality improver-containing solution of the present invention (Examples 13 to 13) was mixed as prescribed in the fish quality improver-containing solution in Table 3 below. 15) was prepared. Table 3 shows the pH of the quality improver solution.
更に、調製した魚用品質改良剤含有溶液を使用して、マグロを処理する。冷凍マグロを一晩冷蔵庫内(４℃)にて解凍し、魚用品質改良剤含有溶液１００部に対してマグロ１００部を３０分間浸漬して、マグロを処理した。浸漬歩留まりを表３に示す。このマグロを常法通りに煮付けて、マグロの煮魚を調製した。食感を官能評価し、表３に示す。 Further, the prepared fish quality improver-containing solution is used to treat tuna. The frozen tuna was thawed overnight in a refrigerator (4 ° C.), and 100 parts of tuna was immersed in 100 parts of a fish quality improver-containing solution for 30 minutes to treat the tuna. Table 3 shows the immersion yield. This tuna was boiled as usual to prepare tuna boiled fish. Sensory evaluation of the texture is shown in Table 3.
実施例１６：焼き魚（サバ）
実施例１の魚用品質改良剤含有溶液を使用してサバの浸漬を行った。サバは冷凍品を解凍して使用し、魚用品質改良剤含有溶液１００部に対してサバ１００部を３時間浸漬して、浸漬サバを調製した。この浸漬サバをホットプレートで焼き、食感を官能評価したが、良好であった。
Example 16: Grilled fish (mackerel)
The mackerel was soaked using the fish quality improver-containing solution of Example 1. The mackerel was used after thawing the frozen product, and 100 parts of mackerel was immersed in 100 parts of the fish quality improver-containing solution for 3 hours to prepare an immersion mackerel. The soaked mackerel was baked on a hot plate, and the sensory evaluation of the texture was good.
Claims (8)
(1)ナトリウム塩及び／又はカリウム塩を含む。
(2)ナトリウム：カリウムの配合割合が、イオン重量比で１：０〜１：１．１である。
(3)該魚用品質改良剤１％水溶液のｐＨが６．９〜８．４の範囲である。 Fish quality improver characterized by meeting the following requirements:
(1) Contains sodium salt and / or potassium salt.
(2) The mixing ratio of sodium: potassium is 1: 0 to 1: 1.1 by ion weight ratio.
(3) The pH of the 1% aqueous solution for improving fish quality is in the range of 6.9 to 8.4.
The method to improve the immersion yield of fish using the fish quality improving agent of Claim 1 thru | or 7.
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| JP6876887B1 (en) * | 2020-06-25 | 2021-05-26 | マルハニチロ株式会社 | Immersion agent, processed seafood and its manufacturing method |
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| WO2021260990A1 (en) * | 2020-06-25 | 2021-12-30 | マルハニチロ株式会社 | Immersion agent, processed seafood product, and method for producing same |
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